Whatever you do at this southern Indian vegetarian restaurant, get a dosa. The plate-eclipsing crepe comes with stuffings such as potatoes and onions, plus four chutneys. Spongy disks known as idli, studded with cashews, further showcase the kitchen’s dough-making prowess. And who needs meat when you have paneer mirch ka salan, a Hyderabadi specialty with cottage cheese and jalapeños in a peanut-and-tamarind gravy? Also good: Panipuri (wheat shells with potatoes and chickpeas); baingan bharta (eggplant); malai kofta (vegetable dumplings).
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.
