The star of Ashok Bajaj’s impressive restaurant portfolio has long been this glittering Penn Quarter Indian hot spot, done up in the warm tones of a spice market. So when he set out to open a spinoff in a West End condo building, it wouldn’t have been surprising if he cloned the original. Instead, the new sibling has its own personality—all cool blues and quirky design touches (ask for a seat in one of the carriage-like booths).
The restaurants have different chefs, but both excel at deeply fragrant curries and creative tweaks on samosas and breads. Stick to the familiar and you’ll encounter a gold-standard chicken tikka masala, or branch out and discover, say, tender duck roasted with honey and ginger. If only the desserts lived up to the rest of the meal.Don’t miss: Ragda patties (spicy potato with chutneys); palak chaat—fried spinach with yogurt and tamarind; mango shrimp; avocado-and-banana chaat;scallops with honey and ginger; black cod with honey and dill; chicken makhani; shrimp masala; goat-cheese-stuffed kulcha; garlic naan. Open: Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.