The scents of saffron, cinnamon, and coriander lure diners into Shangri-La, where cooks fashion south-Asian fare from housemade yogurt and organic, locally grown produce. Inside a tandoori clay oven, red-hot coals seal in the flavors of traditional naan bread, jumbo shrimp, tender lamb chops, and marinated chicken breasts while sloughing off fat and cholesterol. The kitchen also specializes in Nepalese dishes such as cho-e-la, a boneless duck hugged with herbs and kissed by the tandoori oven’s flames. Handcrafted desserts such as ice cream and rice pudding pair sweetness with smoothness, like a jazz record manufactured from hard candy.
Angeethi blends Indian spices and ingredients in order to serve fresh, piquant entrees brimming with flavors straight out of Calcutta. Start by appointing one of Angeethi's appetizers as ambassador to your mouth, with options including deep-fried vegetable samosa ($4, two per order), and barbecued reshmi-kebab chicken ($6). From there, the restaurant's mammoth menu offers a long list of seafood, lamb, tandoori, and vegetarian entrees. The succulent goan white-fish curry comes sautéed in delectable coconut curry ($18), and the bakri balti is marinated goat, cooked in an herbed balti sauce with a pinch of wine ($16). Awaken the senses with the murg tandoori, which consists of chicken that's marinated overnight in yogurt ($13), told a rousing bedtime story around 2 a.m., then meticulously barbequed in a clay oven. Vegetarian entrees include palak paneer, homemade cheese cubes and spinach made zesty with herbaceous spices ($12). Wash down any spicy residue with a glass of vino from the beverage menu, offering wine from Washington, California, Italy, New Zealand, and other locales.
Mirch Masala's dishes of chicken and lamb kabobs, fluffy naan loaves, and creamy paneer honor the ancient flavors of the Indian subcontinent. Savory tomato sauce and dustings of ginger and cumin coat chickpeas, lamb, and poultry, while mango lassi and tamarind chutney add touches of sweetness to meals. Like the series of pneumatic tubes that ran under the Silk Road, the selection of Indo-Chinese dishes unite the produce and customs of India and China, fashioning inventive feasts such as ginger-cooked chili chicken entangled by hearty lo-mein noodles.
Nestled inside the northwest quadrant of Washington DC, this neighborhood gem houses an atmosphere swirling with pleasantries and pixie dust. Attentive servers promptly deliver well-portioned plates like devastating rhymes in a rap battle. Menu options lean toward the Indian side of the edible fence with an infusion of American flair in their preparation.
Cafe of India enchants diners with an unforgettable sensory experience that fuses meticulously concocted spices, colorful veggie stews, tender tandoori meats, and plush decor. A large crystal chandelier casts a canopy of warm light over cloth-clad tables and crimson drapery, and artfully plated kulcha, kebabs, and curries tempt diners from elegant bone-white plates or piping-hot silver serving pots. Friendly staff shepherd the uninitiated through the cinnamon-scented jungles and biryani-rich pastures of the extensive menu, and a wine list pairs feasts with the fruits of American, Australian, Chilean, and Neverland vineyards. The bill of fare pleases carnivorous as well as vegetarian appetites, with entrees ranging from hearty lamb stews and seafood masalas to savory chickpea curries and spinach cooked with creamy housemade paneer.