Founded in Austin in 1998, Clay Pit is a modernization of this ancient exotic cuisine of hundreds of potent and sultry aromas and flavors somehow subdued into harmonious beatitude. Indian cuisine is a marvel that sorts through coriander, fennel, cumin, cilantro, turmeric, saffron, cinnamon, cocoa, nuts, garlic and chilies, somehow keeping them from erupting into Diet Coke-Mentos chaos. Chef and managing partner Tinku Saini once slandered his creation, referring to it as the P.F. Chang's of Indian cuisine, but Clay Pit is not as overtly mainstream as all of that. Sure Clay Pit has a Caesar and naan pizzas; it has naan wraps busting seams with lettuce, rice, cilantro and onions plus either chicken or lamb; it goes Indie-Mex with naan quesadillas with three cheeses. But it also has well-crafted tradition such as moist tandoori chicken that is more bird than burlap; mushroom and pea paneer simmered in smooth onion curry; moist beef vindaloo; and samosas and pakoras along with match and mingle curries and sauces for the meats, which include a nicely done bone-in goat—a thing P.F. Chang's wouldn't touch with 10-foot training chopsticks.