Eat Great Cheap 2015 Extra-Cheap |
 Best for Carryout |
 No Alcohol |
Karahi is one of the culinary thrills of Pakistani cuisine: Tender chunks of meat glistening with chili oil and tossed with slivers of ginger and garlic are stir-fried in an iron wok and brought to the table still sizzling. And the fiery versions at this counter-service spot—especially the lamb, bone-in chicken, goat, and kofta (ground beef) karahis—are everything they should be. Scoop them up with a wedge of warm, blistered naan or embellish a forkful with a bit of basmati. Spice-rubbed kebabs cooked over an open flame—go for lamb chops or bone-in chicken—are less mouth-numbing but still wonderful. Besides the regular menu, a roster of daily specials is worth checking out—especially the kofta curry on Wednesdays.
Also good: Chat samosa; lamb curry (Mondays only).
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
