Indian food has had a tough time here. The land of steaks as thick as phone books and spuds the size of VW Beetles is inhospitable to cuisine more complex than a T-bone. Stripped down to its basics, Indian grub incorporates some two dozen herbs and spices, including coconut, chilies, tamarind, saffron, mango powder, cloves, garlic and curry--itself a cluster bomb of tongue perturbations. It's a cuisine that comes from a culture that, with a straight face, boasts that a proper well-balanced meal contains all six basic tastes: sweet, sour, salty, bitter, astringent and spicy-pungent. Most people in Dallas don't brush up against that range of tastes over an entire month if you don't... More >>>
By Kristen Karlisch
Clay Pit is located in a former Black-eyed Pea, but don't bother ordering a chicken-fried steak.