About Angeethi - Herndon
With its heavy, hand-carved wooden doors and copper goddess statuettes, this is one of the most palatial settings in which to find a $4 appetizer. Curries are assertive—the chicken makhani is tangier and more tomatoey than most—and there are good versions of naanand mint paratha to dunk into them. The kitchen is equally adept with the fryer, turning out crisp, chickpea-battered chilies and chicken-stuffed samosas.
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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.
