100 Very Best Restaurants 2013: Rasika and Rasika West End

One of the star dishes at Rasika is a meltingly tender, slightly sweet cut of black cod marinated in honey, dill, star anise, and vinegar. Photograph by Scott Suchman.
One of the star dishes at Rasika is a meltingly tender, slightly sweet cut of black cod marinated in honey, dill, star anise, and vinegar. Photograph by Scott Suchman.

The star of Ashok Bajaj’s impressive restaurant portfolio has
long been this glittering Penn Quarter Indian hot spot, done up in the
warm tones of a spice market. So when he set out to open a spinoff in a
West End condo building, it wouldn’t have been surprising if he cloned the
original. Instead, the new sibling has its own personality—all cool blues
and quirky design touches (ask for a seat in one of the carriage-like
booths).

The restaurants have different chefs, but both excel at deeply
fragrant curries and creative tweaks on samosas and breads. Stick to the
familiar and you’ll encounter a gold-standard chicken tikka
masala,
or branch out and discover, say, tender duck roasted with
honey and ginger. If only the desserts lived up to the rest of the
meal.Don’t miss: Ragda patties (spicy potato
with chutneys); palak chaat—fried spinach with yogurt and
tamarind; mango shrimp; avocado-and-banana chaat;scallops with
honey and ginger; black cod with honey and dill; chicken makhani;
shrimp masala; goat-cheese-stuffed kulcha; garlic
naan. Open: Monday through Friday for lunch and dinner, Saturday
for dinner. Expensive.

100 Very Best Restaurants 2013

More from Food