Since the day the Clay Pit opened its doors in the historic Bertram Building in 1998, its gray stone and dark wood interior has been packed with college students and young professionals seeking hip Indian-fusion fare. The menu features traditional tandoori dishes with yogurt and lemon marinated meats with broccoli, tomatoes and zucchini. There are also North Atlantic offerings, such as the salmon with Indian seasonings, and Italian influenced appetizers such as mussels in curry garlic sauce or calamari fried in a coriander batter. As with most Indian establishments, food items are served in separate bowls for sharing and sampling. Vegetarians can indulge in the paneer bahuna: cheese surrounded by a decadent, creamy tomato, butter and curry sauce and stir-fried with peppers and onions. Meat lovers won't want to miss the surprisingly tender rack of lamb, a house specialty cooked in the tandoori oven, pulled from its skewer and sautéed with onions. In addition to communal bowls of fluffy rice, entrées come with a choice of breads, from unleavened wheat bread (roti) to the leavened naan. Lunch regulars flock to the Clay Pit buffet highlighted by grilled and curried entrées, fresh salads, soups and desserts, with fresh naan brought to your table. Desserts offer a cool finish to a spicy meal, such as the creamy mango cheesecake or house-made ice cream of condensed milk, pistachios, spiced rum and saffron. Lunch served Mon–Sat, dinner nightly. Voted No. 21 Best Overall Restaurant and Best Indian Restaurant in the 2008 The Austin Chronicle readers poll.