In May, Rasika’s Vikram Sunderam won the James Beard Award for best chef in the Mid-Atlantic.
It was richly deserved then, and there’s been no laurel-resting since—this duo of mod-Indian dining rooms is better than ever.
The menus—whether at the jewel-toned Penn Quarter original or the ice-blue-accented West End location—are made for grazing. There are terrific barbecue meats and chaats (who knew avocado and bananas made such a great pair?) and curries with intricately layered spices that seem made for the soft naan and roti.
Plenty of dishes will feel familiar—chicken tikka masala, lamb korma—and while the kitchen’s renditions are excellent, this is a place where you’ll be rewarded for trying something new.
If there’s a weak spot, it’s the overly sweet and sculptural desserts.
- Fried-cauliflower bezule
- Palak chaat (crispy spinach)
- Lobster with mango and malt vinegar
- Duck breast with candied orange
- Tandoori lamb chops
- Eggplant with peanuts and jalapeños
- Goat-cheese kulcha (a wheat bread)
Try Rasika’s Chef Recipes