100 Very Best Restaurants: #40 – Ananda

Cost:

Photo by Scott Suchman.

Four words: bacon-and-cheese naan. This stupendous East-West riff on grilled cheese is enough of a lure to Keir and Binda Singh’s opulent Indian restaurant in Howard County. But there’s much more. A fire pit outside gives way to dining rooms with giraffe-print carpets, pillow-strewn banquettes, and gaslit hearths. The kitchen turns out dishes true to their origins but cleaner and more modern in feel. Many fixings are from the restaurant’s nearby farm or sourced locally, such as the crispy duck over cardamom-and-cumin-perfumed polenta. Moderate.
Also great: Kerala cake (mélange of crab, corn, and mustard seeds); lamb and squash samosas; palak chaat; garam masala goat; almond-crusted lamb chops; French-toast bread pudding.

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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.

Anna Spiegel
Food Editor

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
Food Editor

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.