Indian Restaurants in District of Columbia

Up to 42% Off Dinner at Heritage India

Heritage India

Heritage India

$101.80 $59

Sanjeev Tuli's attention to detail is evident in the authentic elements that surround guests as they dine on savory Indian fusion cuisine

Up to 52% Off Indian and Pakistani Food at Mayur Kabab House

Mayur Kabab House

Downtown - Penn Quarter - Chinatown

$30 $15

Indian and Pakistani dishes such as chicken karahi, chickpeas served with deep-fried puffed bread, and paneer-studded curries

Half Off at Cafe of India

Cafe of India

Friendship Heights

$30 $15

(67)

Vegetarian stews, chickpea curries, and paneer alongside tandoori chicken, seafood masalas, and lamb curry

40% Off Indian Food at Rasoi Indian Kitchen

Rasoi Indian Kitchen

Downtown

$30 $18

Tandoori dishes and aromatic curries served amid metal statues and mint-hued walls

Half Off Indian Food at Aatish on the Hill

Aatish On the Hill

Capitol Hill

$6 $3

Chefs fill charcoal-heated, clay tandoor oven with halal meats and vegetables to add subtle smoke to traditional Indian and Pakistani food

50% Off Indian Cuisine at Flavors of India

Flavors of India

Washington

$30 $15

(20)

Chefs draw inspiration from northern Indian recipes and culinary techniques, forging meaty, vegetarian, and vegan entrees for all palates

Learn to Use Spices at a Cooking Demo and Vegetarian Lunch

Spice-Blending Demo and Vegetarian Lunch

Gaithersburg

$40 $40

Cooking instructor Sandhya Babu shares the history and health benefits of spices from around the world, which you use to cook a veggie meal

Select Local Merchants

A palate-friendly palace in gold and green, Heritage India is the latest outpost of owner Sanjeev Tuli’s globe-spanning career in the hospitality business. Past ornate artwork and an elegant dining room, head chef Dawa Tamang draws on the culinary styles of his birthplace. The influence shows in menus of flavorful fusion cuisine, including calamari sautéed with curry leaves and coconut milk; hyderabadi murgh haleem, a dish of chicken, barley, lentils, and spices; and golgappas, a popular street food made of puffed wheat, potato, and chickpeas.

Media Mentions

  • The Washington Post's editors picked Heritage India for its "rich meats, luscious veggies, creamy lentils and warm and wonderful breads."
  • The Washingtonian named the restaurant one of the city's 100 best in 2010, lauding its atmosphere. "With carved wooden screens, British Colonial furnishings, and vintage sepia photos of Indian princes, the main dining room channels the days of the Raj."
  • Fodor's praised the eatery for its authenticity. "There's incredible attention to detail in everything from the tapestried chairs to the paintings of India and the traditional tandoori and curry dishes."

1337 Connecticut Avenue Northwest
Washington,
DC
US

You can get your goat, and your lamb and chicken, too, at the Sacrificial Lamb. It may not look like much, but if you are looking for authentic Pakistani and Indian cuisine, this Dupont secret is a good bet. As you enter the little basement space, the strong smells of sub-continental spices may overwhelm you. Take a look at the dishes du jour and ask the staff for a sample before ordering. There are plenty of kebabs, wraps, curries and samosas to choose from, in meat and vegetarian varieties. The best treat here is the naan, which is baked fresh on site.

1704 R St NW
Washington,
DC
US

A palate-friendly palace in gold and green, Heritage India is the latest outpost of owner Sanjeev Tuli’s globe-spanning career in the hospitality business. Past ornate artwork and an elegant dining room, head chef Dawa Tamang draws on the culinary styles of his birthplace. The influence shows in menus of flavorful fusion cuisine, including calamari sautéed with curry leaves and coconut milk; hyderabadi murgh haleem, a dish of chicken, barley, lentils, and spices; and golgappas, a popular street food made of puffed wheat, potato, and chickpeas.

Key Ingredients on the Menu

  • Curry leaves : combined with coconut milk, lemon juice, and tomato sauce while the chefs sauté calamari appetizers
  • Dry mango powder : adds a hint of sweetness to seared okra with ginger
  • Cardamom : used with black pepper to flavor the tandoori-roasted chicken kebabs
  • Tamarind : flavors the chutney that accompanies freshly fried samosas
  • Kashmir red chilies : lend fiery spice to the servings of lamb vindaloo

Media Mentions

  • The Washington Post's editors picked Heritage India for its "rich meats, luscious veggies, creamy lentils and warm and wonderful breads."
  • The Washingtonian named the restaurant one of the city's 100 best in 2010, lauding its atmosphere. "With carved wooden screens, British Colonial furnishings, and vintage sepia photos of Indian princes, the main dining room channels the days of the Raj."
  • Fodor's praised the eatery for its authenticity. "There's incredible attention to detail in everything from the tapestried chairs to the paintings of India and the traditional tandoori and curry dishes."
1633 Q Street Northwest
Washington,
DC
US

Naan & Beyond captivates visitors with an exotic yet accessible menu of tender meat and authentic spices that waft through the air and stoke appetites. The bright-red chicken tandoori headlines a menu focused on blending speed with quality, arriving to mouths with a side of the house’s mint chutney and a flavor that bursts from an overnight soak in a marinade. Not only do the chefs whip up plates of rice biryani, sweet gulab jamun, and other Southern Indian dishes, they also reconcile America's love affair with flatbread, its long-term relationship with the sandwich, and its crush on everything handheld. This is achieved with the naan and roti sandwiches, stuffed with marinated chicken tikka, shrimp tikka, or tandoori paneer tikka.

1710 L St NW
Washington,
DC
US

Naan & Beyond captivates visitors with an exotic yet accessible menu of tender meat and authentic spices that waft through the air and stoke appetites. The bright-red chicken tandoori headlines a menu focused on blending speed with quality, arriving to mouths with a side of the house’s mint chutney and a flavor that bursts from an overnight soak in a marinade. Not only do the chefs whip up plates of rice biryani, sweet gulab jamun, and other Southern Indian dishes, they also reconcile America's love affair with flatbread, its long-term relationship with the sandwich, and its crush on everything handheld. This is achieved with the naan and roti sandwiches, stuffed with marinated chicken tikka, shrimp tikka, or tandoori paneer tikka.

1331 Pennsylvania Ave NW
Washington,
DC
US

Flavors of India manages to embrace the spirit of home cooking despite the fact that its home is located half a world away. Basing their menu on the cuisine of northern India, the chefs make everything from paneer cheese cubes and yogurt to cilantro and tamarind chutneys in-house. They also embrace the region's culinary techniques by charbroiling skewers of marinated meat and seafood within a clay tandoor oven. The recipes' combinations of aromatic herbs and sauces stem from centuries of tradition; however, the chefs do allow diners to customize their orders by specifying the amount of fiery spice—creating a mild entree or a curry capable of smelting a meteorite.

2524 L Street Northwest
Washington,
DC
US