• Kothmir salmon spiced with ginger, garlic and yellow curry. Photograph by Pableaux Johnson
      Kothmir salmon spiced with ginger, garlic and yellow curry. Photograph by Pableaux Johnson
    • Stuffed naan, paneer Bahuna (spiced homemade cheese), rice. Photograph by Pableaux Johnson
      Stuffed naan, paneer Bahuna (spiced homemade cheese), rice. Photograph by Pableaux Johnson
    • Interior of Clay Pit. Photograph by Pableaux Johnson
      Interior of Clay Pit. Photograph by Pableaux Johnson
    • Malai kebob (chicken marinated in a creamy garlic sauce). Photograph by Pableaux Johnson
      Malai kebob (chicken marinated in a creamy garlic sauce). Photograph by Pableaux Johnson
    • Mango, ginger and chili-infused vodka (the Bengaltini). Photograph by Pableaux Johnson
      Mango, ginger and chili-infused vodka (the Bengaltini). Photograph by Pableaux Johnson

      Issue 2: Austin

      After a few days in this town—with all its barbecue and pork, cocktails and patios—you might crave a cool, cavernous space for dinner. We’d go here. Clay Pit has solid air-conditioning, pale brick-lined walls, and a vast menu of vegetarian and carnivore-friendly options that are a refreshing change from other indulgences. We like the homemade cheeses (paneer), the curried salmon, and anything out of the giant tandoor oven. Try to save room for dessert; the mango cheesecake is outstanding. Bright and sweet as the city itself, it would make a fitting end to your adventures in Austin.