Clay Oven’s Chef Kiran Pa Saklani sits down with Yum

Clay Oven is a newly opened restaurant in Westlands at, Fuji Plaza. They specialize in North Indian cuisine and you can find them on the Yum platform for home or office delivery. We had the chance to chat up their chef Kiran Pal Saklani, who has 18 years of experience, and got some insight on what this lovely restaurant has to offer.

Walking in to restaurant we were welcomed by its warm ambiance. The lighting set the mood for relaxed conversation and the calm music playing in the background gave the place a chill vibe. The décor on the wall gave it a cozy feel. The interior was tastefully done perhaps hinting at what to come for the meal to come. The tables were set and ready, and waiters stood strategically around the room. There were a few people when I came in, and they all were seemingly engrossed in the food before them.

As it was smack in the middle of lunch rush, I had a few minutes to observe the waiters and customers before meeting with the chef. I must say I was impressed by the swiftness and efficiency of their staff. The food did not take long after being ordered. I loved how the staff didn’t hover but were always close around when they were needed.

While we waited we had the chance to sample one of their meals. The Chef, Kiran, recommended the chicken curry accompanied by naan. The meals at Clay Oven come with fresh vegetables on the side.

The curry was delectable. It had a hint of spice in it, wasn’t too hot or too mild. The Chef had found the ever elusive perfect balance for those that cannot handle hot foods. The chicken was tender and well marinated. A single bite transports you into a world of Indian culinary goodness.

The naan was fresh and soft. The portions were generous and quite filling. We had the plain naan and it complimented the chicken curry’s sight spiciness. Every bite speaks to Chef Kiran’s skill and heritage.

Finally, the interview with chef Kiran Pal Saklani, a bubbly fellow with palpable enthusiasm for his craft, kicked off:

Q. When did you start first cooking?

A. I have been interested in cooking ever since I was a child.

Q. When did you start cooking professionally?

A. I started cooking professionally in 1997.

Q. Tell us a little bit about Indian food

A. There’s so many kinds of Indian food. It is a diverse culture. The food can be divided into two; Northern and Southern Indian cuisine. Here at Clay Oven we specialize in North Indian cuisine.

Q. What fascinates you most about Indian food?

A. When non–Indians enjoy the meal it makes me proud of my culture. I’m happy to have been a part of it.

Q. Your recipes, where do you get them from?

A. They are passed down from generation to generation. They are a part of family culture. Though sometimes I play around with recipes to get something different.

Q. What meal do you have the most fun preparing?

A. That’s hard to choose but I’d pick paneer butter masala. It’s a dish unique to Clay Oven… Hmm I think tandoori spicy mushrooms as well, oh, and Clay Oven special prawns. Those three I have fun preparing.

Q. What should people expect when they come to Clay Oven?

A. Good food, great service and consistency.

Q. Where do you see the restaurant in the next five years?

A. Growing. We should be opening up new branches in the coming few years.

Q. If you were an ingredient in one of your meals what would you be and why?

A. Are you serious? Okay. I’d be an onion gravy. Why? Because it blends well with all foods and that’s kind of like me.

There you have it guys, Kiran from Clay Oven. Tell us what you think. In the meanwhile you can order from Clay Oven and have it delivered straight to your door.