About Ananda
You’ll have to work to find the place, housed in an unmarked building. The reward is worth it—a grand retreat complete with nine fireplaces and a veranda. What the kitchen is up to isn’t immediately obvious, either. The MO of brothers Keir and Binda Singh is to infuse a farm-to-table ethos into the Indian curry house. That means more herbs, less ghee and yogurt, and lighter, clean flavors. The quality of the meats further separates the place from the pack.
Don’t miss: Eggplant with tomato and yogurt; lamb saag; lamb chops; shrimp bhuna; shrimp karari; reshmi kebab; dry-cooked okra; goat-cheese-and-cilantro naan.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
