Eat Great Cheap 2016 Extra-Cheap |
 No Alcohol |
Any slob with a back-yard grill can cook meat over charcoal. What you get at Ravi, the granddaddy of the area’s many kebab parlors, is the skill, knowledge, experience, and patience to turn that simple endeavor into high artisanal craft. These are kebabs to savor and take your time with, from the warmly spiced minced beef to the incomparably juicy bone-in chicken. And don’t miss the chickpea stew known as chana, simmered for hours with onions and garlic until the mixture becomes sticky.
Also good: Minced-meat kebab; karahi with minced meat or bone-in chicken kebab.
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.
