“The Bombay Clay Oven was founded in 1993, by the Miranda Family. Indian food is rich and varied: it includes many regional cooking styles - each highly distinctive, but all equally delicious.
The Imaginative use of spices is what sets Indian cooking apart from other cuisines - it is by far the most aromatic of all types of cooking, and perhaps the most pleasant discovery that one makes is that although always seasoned, the food is not necessarily hot.
The cornerstone of Indian cooking is the spice mixtures or "masalas". The most common spices used are Cumin, Coriander seeds, and Mustard seeds, Black Pepper, Ground Turmeric, Cinnamon, Cardamom and Cloves.
At the Bombay Clay Oven we specialize in the Moghlai style of cooking. This style considered the most popular and refined of all the regional styles of cooking has gained popularity in the U.S.A. It evolved with the coming of the Moghals in the sixteenth century who were turk-mongals by origin.
Moghal cooking is known for its delicate flavorings and superb silky sauces. Ingredients such as yogurt, cream, fruit and nut butters are often incorporated into the food to mellow and velvetize the sauces.
The influence of Moghul cooking predominated in the northern India, especially in Delhi and the areas surrounding it, which today are known as Punjab, Kashmir, and Uttar Pradesh.
Regardless of region our menu has been designed to cover the full range of India's exotic cuisine. From the subtle northern Moghlai dishes, to the breathtakingly hot vindaloos from the south.
We wish you Shub Bhojan (Bon Appetit).”