Rasika

Restaurateur Ashok Bajaj’s upscale Indian destination turns 20 this year, and chef Vikram Sunderam’s inventive cooking and mastery of spices continue to show why it has staying power. Even after all these years, we still dream about the palak chaat—crispy spinach with yogurt and date chutney. An electric duck vindaloo is served only at the Penn Quarter original, but other hits such as black cod with star anise are also available at the West End spinoff.