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Clay Oven Restaurant Review: Regulars come to this shopping center eatery for the quality Indian cuisine, especially the tandoori and Mughlai cooking. Executive chef Geeta Bansal's menu of chicken, lamb, seafood, vegetable and rice dishes seems to go on and on, so much the better for Indian food aficionados. Some start with the spicy merguez lamb-stuffed naan or the chickpea-battered seasonal vegetable pakoras (fritters). If you can't decide, order up the steaming sampler plate. Tandoori specialties are mostly chicken, but the swordfish is also rather good. Clay Oven's signature dishes are the tandoori-smoked baby-back ribs with a mango-ginger marinade, the stewed goat curry culled from a family recipe, and the tandoor pork chop, which is rubbed in spices and served with a Punjabi-style salsa. Oddly enough, Clay Oven also features Thanksgiving and Christmas dinners to-go, which include tender tandoori turkey --- it just may change your holiday eating habits forever.