About The Bombay Club
100 Very Best 2014
100 Very Best 2019By day, this elegant Indian eatery near the White House is a favorite of politicos. At night, Ashok Bajaj’s plush dining room becomes a retro supper club with live piano tunes. Classic cocktails and attentive service are a given anytime. The kitchen experiments with East/West mash-ups such as crispy kale chaat with tamarind chutney or cardamom-spiced venison. Silver thali trays tempt grazers, but we prefer larger plates like spicy duck kebab shot through with chilies and ginger, or shrimp dipped in lime-leaf yogurt. Date-and-walnut kulfi, India’s answer to ice cream, pairs well with showy tableside Cobra Coffee service. Expensive.
Also great: Mango shrimp with ginger; green-chili chicken; duck with apricots and cashews; truffle naan.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
