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THE DISH: The Cloves Indian Restaurant

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The restaurant has several booths and tables in its open dining room with three walls of windows.

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Staff Photos: Meghan Kotowski The Cloves serves, from bottom, clockwise, curry chicken, samoas, naan, chicken tikki masala, tandoori chicken and basmati rice.

On the menu

• Gobi manchurian — Cauliflower fritters tossed in Indo-Chinese sauce dry, $8

• Lamb boti kebab — Lamb moistened with yogurt, lemon, ginger and herbs, then cooked in Tandoor, $14

• Malai kofta — Potato and cheese dumplings served in a creamy cashew nut and onion gravy, $10

• Chicken saagwala — Diced chicken specially cooked with spinach, $11

Map

The Cloves

The Cloves

The Cloves

1300 Peachtree Industrial Blvd., Suite 2210, Suwanee

678-714-2275

www.theclovesrestaurant.com

-- Open since: October 2008

-- Owners: Uday Gupte, Rajmohan Srinivasan and Santosh Narayan

-- Location: The restaurant is tucked away in The Plaza at Suwanee Station.

-- Hours: 11:30 a.m. to 2 p.m., 5:30 to 10 p.m. Tuesdays through Fridays, 11:30 a.m. to 3 p.m., 5:30 to 10:30 p.m. Saturdays, 11:30 a.m. to 3 p.m., 5:30 to 9 p.m. Sundays, closed Mondays

-- Atmosphere: When you walk in the doors, the aroma of Indian spices is in the air and no matter where you sit, there are views of the outdoors because the restaurant has three walls of tall, wide windows.

The other walls are fairly plain, but decorated with traditional Indian scenes. One image shows a group of women carrying water jugs as another picks fruit from a tree.

In the middle of Cloves is a station for its buffet, which is available at lunch daily. The variety of dishes gives diners a chance to try several things at one time to see what flavors they enjoy -- or dislike for that matter.

Friday and Saturday nights are usually the busiest nights of the week and according to one of the owners, Sunday night has gain popularity lately, too. Mondays are closed, so the owners and kitchen staff can buy the produce for the week.

Cloves offers to-go food, catering and room for large parties, including bridal and baby showers, corporate meetings and birthday parties.

-- Menu: "We concentrate on north Indian food instead of the south because not that many people are used to the flavors from that particular cuisine," owner Uday Gupte said.

The kitchen uses Indian spices and cooking techniques to prepare all of the dishes from scratch.

"Everything is done from scratch when your order it," he said. "If you have something with spinach, we may grind it earlier, but cook it to order."

This includes the sauces, curries and naan (Indian flatbread). When an order comes up, they throw dough into the 600 degree F (or hotter) tandoor clay oven and cook it for about 2 minutes, then serve.

The menu also includes Chinese influenced dished for those who want fried rice, but chicken tikki masala and the samoas are the most popular meals at Cloves.

"We don't even have the chicken samoas on the menu yet and they are selling like crazy," Gupte said. "And chicken tikki masala is hands down the most popular."

-- Things you might not know: The Cloves is making 2,000 samoas for the Suwanee Day in September.