About The Bombay Club
100 Very Best 2014
100 Very Best 2019Well-spaced tables perfect for doing deals and sharing scoops make this Indian spot steps from the White House a favorite of reporters and lobbyists at lunch. By night, the plush dining room draws a celebratory crowd. Any worries that the culinary end of things might be too tame are dispelled with a bite of chili-stoked duck sausage, made in-house, or incendiary lamb vindaloo. Also aiding the cause: embellishments such as date raita and lemon-mustard chutney, which take even familiar plates into new territory. Expensive.
Also great: Crispy kale; mango fish curry; chicken-and-morel stew; goat with turnips; truffle naan; date-walnut kulfi.
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.
