Between the neon out-line of the Taj Mahal and the wall of Indian celebrities, this dining room feels a dance sequence away from a Bollywood set. The real show, though, is on the table, where bowls keep warm atop individual flames. A “must try” label will lead you to airy minced chicken balls simmered in a marigold-colored curry. Staples such as dalare also a good measure of any Indian kitchen, and the version here is particularly dreamy. Also good: Biryani; delhi ki nehari (lamb with caramelized onions); baingan Bharta (roasted eggplant).
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.
