Contact Address Details:
Clay Oven Restaurant
Satang Jow Road, Banjul area
M Section Booster Station (North Atlantic)
PO Box 4337, Bakau
Tel no: +220 449 6600 Reservations
It is just off
the Atlantic Road just after the British High Commission
and you take your second turning on the right just before the
Booster Station Extension and behind the VSO office.
12:00 noon to 3:00pm
Seven days a week
Sliced potatoes spiced with
cumin and mixed spices
Selection of mixed vegetables deep fried with gram flour batter
Chicken wings cooked with cumin and mixed spices
Triangles of crispy pastry filled with vegetable or meat
Pieces of fish marinated
and deep fried
Prawns marinated in spices
and sauted in butter
Sliced onions well spiced mixed
with gram flour and deep fried
Spicy mashed potatoes deep fried
in gram flour batter
Queen prawns marinated and
deep fried in spicy gram flour batter
Fresh lamb's liver sautιed with onions and spices
Rice is available with the main sauces.
Badam Pista Kulfi
Oriental ice-cream with almonds, ground cardamom seeds and pistachio
Oriental ice cream made with mango pulp
bitter chocolate on ice-cream
Miniature semolina cakes puffed and deep-fried served with syrup
An in-house special rice pudding with nuts and saffron
Freshly grated carrots with almonds, pistachios and
Fresh Fruit Salad
Diced and served with ice-cream
Chocolate and Pecan Pie
Chocolate served with shaped rice vanilla ice-cream
Their curry can be made either very hot and spicy,
or medium hot to very mild. If in doubt over your selection
the staff are very helpful and are all too happy to help you in your
through the available menu of their
dishes to go with your preferred.
Tandoori ovens charcoal is used
for the fire which gives a fairly consistent temperature. It is the
smoke from the charcoal
gives the chicken or beef its unique taste and aroma.
Dum Phukt method of cooking uses dough to seal the container with the
ingredients which is then placed into a Tandoor oven enabling all flavours
being released from the herbs and spices to be kept.
The Clay Oven Restaurant has now been serving in The Gambia genuine
Indian food to eat in or take-away for many years now and is one of
the best Indian restaurants in Gambia. The main restaurant is
exquisitely furnished and has a seating capacity for 70 diners.
There are also private rooms for up to 20 people as well as wheelchair
access from the side entrance.
In 1992 "The Sunday
People" described "The Clay Oven" as "...the best Indian restaurant in
For over 25 years your host, Vimal, has welcomed discerning gourmands to
this quiet and efficient eating house to enjoy genuine Indian cuisine,
and also, in no small way, has re-educated people who expect the menu
to describe food as "Madras" "Vindaloo" or "Korma".
There is more to the spectacular variety of Indian food than could
ever be summed up in a few trite words.
And there is much more to The Clay Oven than can be conveyed by the
Lunch in the Tamarind Garden is from Monday to Saturday between 12.00
p.m. to 3.00 p.m. and for dinner from 6pm onwards.
The wonderful a la carte menu offered also from noon each day, but
until late, late in the evening.
The "Sizzlers Night" every
Tuesday evening. Not a buffet, but a
continuous service to your table of a myriad of tandoori delicacies
until you say " Stop! I cannot eat any more"
Sunday afternoon drinks cocktails, conversation and company, and
Indian tapas, (snacks) made to order, created to suit your taste.
There is a Buffet dinner service
for parties in your own home.
At lunchtime, share a roti with chicken tikka. The vegetables and the
oven-cooked meat marinated in one of Vimals secret mixtures. Like the
iron fist in the velvet glove, it hits you, but it does not hurt.
Vimal, while zealously guarding his recipes, discusses your meal with
you and ensures that every dish is to your preferred taste.
Try the Tamarind Fish, a morning-fresh steak of ladyfish topped with
chilli ragout consisting of a crunchy, stir-fried mixture of
vegetables. Try the speciality baguettes, or the omelettes, filled
baked potatoes, pepper-steak, lamb chops...
Arrival for an evening meal at The Clay Oven is a wise choice. Vimals
promise of "anticipation, consumption and remembrance" is well kept.
For a starter try Amba Chingri, sauted with mango, green pepper and
tomatoes with plump prawns.
Then enjoy the Tandoori mixed grill from the tandoor (from the clay
oven). Or Murg Masala, chicken cooked in spices and a thick sauce.
Accompany this with Naan bread instead of rice.
Enjoy the pickles, the mango chutney, and there is a tamand and date
sauce which I swear is addictive
Vimal accompanies all dishes personally to your table. Take particular
note when he identifies the hot chilli sauce for you. This man has a
serious regard for your health and happiness!
This calm and mature, delightfully, casually formal restaurant is
probably still the best Indian restaurant in Africa...and for a long
time to come.
Food writer: Harmattan