If ever there was a place to give lamb brains a whirl, it’s this Pakistani kebab house, where the creamy delicacy is presented in a spicy karahi with tomato and herbs. (Just be sure to call a few hours ahead to order it.) Spiced and marinated whole chicken is a tamer pick but no less tasty. Don’t bypass the flatbread on the side. The bread maker is almost balletic in his flipping, stretching, and slapping of dough. Also good: Bone-in chicken karahi; Lahori-style fried fish; chicken keema (chicken-and-potato hash; Thursday only).
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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 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.