Clay Pit, Grill and Curry House By Jim White You may not love the name, but you’ll love the food, the look and the attitude of this place. Clay Pit is a newcomer to the ever evolving, make that revolving door, scene in Addison. Those of you who favor Indian cuisine can probably guess what Clay Pit references.  The clay pit—or Tandoor—used to cook marinated vegetables, meats and seafood.  Think Tandoori chicken.  The enormous heat of the Tandoor allows the meat to be seared very quickly while keeping the moistness and flavor inside.  I love Indian food.  I was introduced to the real cuisine through numerous visits to London many years ago.  Unfortunately, many people have never seen much more than some of the soggy, lamentable buffets proffering steam table remnants of the noble and diverse cuisine. I’m very impressed with Clay Pit.  Its full name is Clay Pit Grill and Curry House.  Oh, it has a lunch buffet, but a good one.  It features well tended and freshly stocked offerings including curried mixed vegetables—with lively not soggy veggies—and daily choices of meat and vegetarian main courses like Beef Tikka, coconut chicken and more, plus a range of salads, soups and desserts.  Of course, fresh hot Naan for the table too.  This meal deal is only $7.95 served daily. Clay Pit shines in its ala carte menu, though.  It’s offered at lunch and served nightly in the Belt Line, near Midway location that formerly housed a Black Eyed Pea.  Well, this is home-cookin’ Delhi or Bombay style.  From the aforementioned Tandoor---savor Whole spice rubbed ribeye, or grilled jumbo prawns.  Enjoy the mixed grill featuring lamb, chicken breast, sirloin kebob and Tandoori chicken with a succulent mango chutney. House specialties include a succulent Khuroos E Tursh---medallions of chicken breast stuffed with seasoned spinach, mushrooms, onions and cheese, simmered in cashew almond cream sauce.  Seafood items include a treat from Southern India:  Fresh fish sautéed in curry leaves, mustard seeds and whole coriander, simmered in a ginger, garlic tomato sauce. If you’re a fan of curry, Clay Pit will satisfy your desires.  Select a preparation you like from the half-dozen featured sauces—including Tikka Masala, Vindaloo or Coconut Curry—then decide whether you want it to feature chicken, lamb, beef or shrimp.  It’s served with delicate basmati rice and warm baskets of fresh naan to scoop up the sauce.  Here it’s not only acceptable, but absolutely mandatory! If you like Naan as much as I do, you’ll want to try one of the Clay Pit Naan Pizzas.  Smoked salmon, with Feta, capers and fresh spinach has a decidedly Mediterranean flair.  For appetizers, Curried mussels are the house specialty.  And, be sure to try one of the Samosas.  Both chicken and vegetable are tasty, with the flavorful fillings stuffed in flaky pastry shells. The wine list is extensive, and a number of quality choices by the glass are available. The look of the place is sleek, modern and appealing.  Service is friendly and accommodating.  Clay Pit is an off-shoot of a popular Austin restaurant.  It’s been open here since November.  On the KRLD Restaurant Show Review Scale of One to Five Forks--- Clay Pit Grill and Curry House rates 3 and a half Forks. Food is 3 and a half Forks Service is 3 and a half Forks Atmosphere is 3 and a half Forks. Price is moderate with entrées ranging from $9.95 to $15.95. Clay Pit is located at 4460 Beltline near Midway in Addison.  Phone 972-233.0111 for information or visit their website at claypit.com. Send me an Email: jwdineline@aol.com