Food

The Needle: Passage to India

At its best, Sudhir Seth’s Indian dining room in Bethesda is a celebration of the sophistication and variety of the subcontinent’s regional cuisines as well as a reminder that well-spiced cooking need not be scorching to be rewarding. But a recent meal showed the place operating below that ideal, with thin curries, tougher-than-usual meats, and muted saucing. The notable exception: the excellent pickle plate, a vivid display of what this veteran kitchen is capable of.

This article appeared in the April, 2010 issue of The Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.