Why go: Expertly tended kebabs, slow-simmered curries, and hot rounds of naan. The order-at-the-counter operation with plastic utensils might lower expectations, but few meals are as consistently rewarding as those at this small local chain.
What to get: Chapli kebab—marinated lamb chops cooked to perfection on the charcoal grill; bone-in chicken kebab, juicier and more satisfying than the chicken-breast alternative; zesty channa masala, a chickpea-and-onion stew; naan; fresh, mint-flecked doogh, a sour yogurt drink.
Best for: A lunch that will carry you past dinner or a dinner that will satisfy the biggest of appetites.
Insider tip: The small bar of buffet-style curries and stews is best bypassed; let the kitchen do them fresh.
>> See all 2010 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
