Clay Pit Contemporary Indian Cuisine
Indian restaurant · Arts District
1601 Guadalupe St, Austin, TX 78701
Highlights
Classic Indian dishes, 100+ wines, happy hour, brick setting
Classic Indian dishes, 100+ wines, happy hour, brick setting
"For years, Clay Pit was one of the best value lunch buffets Downtown. The all-you-can-eat days may be gone, but it’s still a reliable spot for a lunchtime vindaloo bowl—served with rice and a salad—or some Friday night tikka masala and a chakra martini made with coconut water. The flavors here aren’t as pronounced as what you'll find at other Indian restaurants on this guide, but you can count on soft and tender meats, warm and fluffy rice, and a dark, cavern-like dining room that manages to stay very cool even during Austin’s warmer months." - nicolai mccrary
"For years, Clay Pit was one of the best value lunch buffets Downtown. The all-you-can-eat days may be gone, but it’s still a reliable spot for a lunchtime vindaloo bowl—served with rice and a salad—or some weeknight tikka masala and a chakra martini made with coconut water. The flavors here aren’t as punchy as what you'll find at other Indian restaurants in town, but count on soft and tender meats, warm and fluffy rice, and a massive dining room that manages to stay very cool even during Austin’s warmer months." - Nicolai McCrary
"The Indian restaurant by the Texas State Capitol is located in a historic Bertram Building, which was built in 1866. It was previously a trading post, established by Rudolph Bertram. Legend has it that Bertram’s young son died in his room on the second floor, and his ghost reportedly haunts the restaurant’s private dining room." - Erin Russell
"This contemporary upper-scale Indian restaurant in northern downtown is housed in a historic building and serves both traditional and updated dishes. Takeout orders can be placed online; there are indoor dine-in services." - Darcie Duttweiler
"Challenge those taste buds by ordering one of Clay Pit’s house specialities at the desi-hot level, which includes curries, Mughlai chicken, and Kothmir salmon." - Nadia Chaudhury
