Clove Indian Cuisine

Clove works for late-night butter chicken in a sleepy area - Review - Seattle - The Infatuation

"Despite being just down the road from Boeing, where people work around the clock, most spots at The Landing in Renton shut down surprisingly early. The exception is Clove Indian Cuisine—open until 12am—standing out as a reliable late-night option. But the genuinely good food here is worth checking out anytime. This huge, extravagant restaurant is decked out with midnight blue velvet, quilted upholstery, and vaguely royal vibes that may briefly make you rethink wearing sweatpants. But despite the glitzy Vegas hotel room decor, this place remains approachable. The staff is friendly, the booths are plush, and there’s almost always a table ready when you walk in. Settle in late for creamy butter chicken, garlic naan so fragrant you’ll smell it before it hits the table, and plump samosas. Sure, the dal runs a little watery and the garden noodles are aggressively salty, but the clunkers are few and far between. Food Rundown Butter Chicken This one’s a winner. It has everything you want in butter chicken—a rich, creamy sauce and tomatoey sweetness. But it also brings a little extra tang and punch, like a tikka masala. The best of both worlds. photo credit: Makena Yee Vegetable Samosas Order these for the table. They’re packed to the edges with spice-loaded potato filling, wrapped in a thick, flaky shell that’s as satisfying to crack open as a double-stuffed Oreo. photo credit: Makena Yee Yellow Dal Tadka These lentils have good flavor, but they’re too watery and thin to really hold up to a scoop of rice or swipe of naan. Bhindi Do Pyaza Move over, saag aloo—there’s a new green vegetable worth your attention. Skip the spinach and go for the okra, cut into small chunks that stay tender without turning to mush. It’s cooked down with loads of caramelized onions and plenty of cumin seeds. And if okra slime is your concern, there’s none of that here. Garden Noodles These chow mein–esque noodles are heavy on the salt and the oil. Skip them. photo credit: Makena Yee" - Kayla Sager-Riley