Restaurants in Herndon

At The Pollo Factory, three generations’ worth of Peruvian-cooking expertise infuses dishes such as crispy fried yucca and plantains, savory chicken, and ocean-fresh ceviche with years of cherished tradition. The scent of roasting la brasa chicken sends stomachs into quivering, hungry rumbles, and the sight of endlessly swirling rotisserie skewers hypnotizes eyes. Shellfish and squid mingle with zesty citrus marinades on plates of ceviche as scallop paella blends presentation and flavor with colorful yellow rice, red pepper, and green parsley. Other Peruvian specialties such as imported choclo corn, marinated beef-heart kebabs, and olive-stuffed tamales introduce taste buds to new horizons.

Traditional spices and culinary techniques from both the northern and southern regions in India guide chefs as they craft more than 100 dishes. They skewer prawns marinated in an almond cream and sprinkle spices atop roasted eggplant. In the kitchen, a clay oven heartily bakes ginger lamb chops and bread stuffed with dried fruits. The chefs also cook up their own phaal curry dish, described as “excruciatingly hot curry, more pain and sweat than flavor,” on the menu. As a reward for taking on the phaal, they offer a free bottle of beer or fire extinguisher to any diner that finishes it.

The chefs at Swagath Indian Restaurant assemble a menu of meatless Indian specialties cooked with healthy ingredients and robust, exotic flavors. Reaching for organic and seasonal items whenever possible, chefs roll up crepe-like dosas made from a variety of grains and top them with anything from chutney to curry to onions sliced as thin as sitar strings. Thicker South Indian pancakes, or uthappam, come studded with cheese, chilies, or veggies, and rice dishes arrive seasoned with tamarind, raw coconut, or fresh homemade yogurt. More than a dozen entrees showcase stars of the crisper draw, such as cauliflower, eggplant, okra, or peas, and a trio of garlic- and onion-free dishes cater kindly to kissing-booth employees.

The chefs at Supper Club of India create authentic North Indian cuisine ranging from clay-oven dishes to specialties such as the gosht kolhapuri, a hot, spicy curry. Whether dishes are made with lamb, chicken, or vegetables, each is prepared in the traditional style, as it was for the kings of India or anyone walking in the kitchen wearing a crown.

When creating their expansive menu of what the [Washingtonian] lauds as a "representative selection of the finer cookery of India," Harvest of India's chefs infuse each dish of northern Indian cuisine with their own personal styles. Meat-laden dishes include jumbo prawns steeped in a special chef's marinade before being cooked in the tandoor and lamb cooked in a blend of almonds and cream. Along with their solid lineup of entrees, croquettes of cottage cheese and raisins simmered in light cream sauce are among items that inspired the Washingtonian to name Harvest of India the "perfect restaurant" for vegetarians. Meals unfold in a newly renovated dining room where Indian music underscores the sound of skilled diners chewing in syncopation.

Bollywood Bistro’s colorful menu takes its cues from the uplifting songs, bright clothing, and constant menu-reading of Bollywood cinema. The friendly staff is committed to the convention of "Atithi Devo Bhava"—putting guests at the center of attention—and aims to make each meal a memorable feast. Bouquets of spices and exotic ingredients drift from the kitchen on plates of tangy garbanzo salads, punjabi curry, tikka masala, and Indian-style tiramisu.