Every morning at Ghar-E-Kabab, chefs Chandasar Ray and Chetnath Bhandari enact a delicate dance across the kitchen. Chef Ray pulls Indian and Nepalese spices from the spice rack for his simmering curry sauces. Meanwhile, Chef Bhandari alternates between fanning the flames of his earthen tandoor oven, and kneading batches of sweet naan dough, a traditional South Asian flat bread.
This daily ritual reflects the chefs? mission to uphold traditional cooking methods they mastered in their native India and Nepal. Chef Bhandari originally arrived in DC to work as a chef for the Royal Nepalese Embassy, and he brings his revered attention to detail to his own restaurant. The duo crafts every entree from scratch, from the fluffy breads to the creamy yogurt sauces. But although they strive to follow traditional recipes, they tweak them for health: meats marinate in olive oil, and only local, organic produce simmers in the tandoor oven.
A palate-friendly palace in gold and green, Heritage India is the latest outpost of owner?s globe-spanning career in the hospitality business. Past ornate artwork and an elegant dining room, the head chef draws on the culinary styles of his birthplace. The influence shows in menus of flavorful fusion cuisine, including calamari saut?ed 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.
Wash down curry with some cold lassi at Cafe of India — this Indian eatery is a must-try in Washington's AU Park - Friendship Heights - Tenley district. Put the diet on pause when you visit Cafe of India — there are no low-fat menu items. Drinks are also on the menu here, so guests can start the night off right. Free wifi is available as well. Cafe of India offers patio seating in the warmer months.
Don't get stuck waiting for a table — the restaurant accepts reservations. If you're more interested in a cozy night at home, Cafe of India also offers delivery and take-out options.
If driving doesn't appeal, you can take public transportation, with a nearby stop at Tenleytown Metro (Red). Cafe of India patrons can pull into a space on the street when searching for parking at the Wisconsin Ave. NW location.
Prices are affordable, with a typical meal running under $30. Visa, Mastercard, Discover, and American Express are all accepted.
At both of Himalayan Heritage’s locations, chefs pull marinated chicken and lamb from charcoal clay ovens. The tandoori dishes are a staple of Indian cuisine, but Indian is only half the story here. Much of the menu is dedicated to Nepalese food, which, as Tom Sietsema explains in his glowing Washington Post review, is similar, but not the same. For an introduction, he recommends the momo—dumplings made of spiced minced chicken or vegetables that are steamed inside flour dough and served with aachar or chutney sauce.
Diners enjoy their meals at white-linen covered tables in a dining room with bright orange walls and a golden ceiling from which intricate lanterns hang. The space is flush with cultural artwork, including a large thangka painting that acts as a blimp in an emergency if you add enough balloons.
Chefs at Aroma Indian Cuisine know that patience pays off?they let their tandoori lamb marinate in bold spices overnight before cooking it in traditional clay ovens. This is one of the many ways Aroma demonstrates a commitment to serving authentic Indian and Pakistani cuisine at three locations throughout the DC area. The chef's feast for two overflows with samplings of saag paneer, tandoori chicken, and lamb kababs, presenting a welcome spread for couples, friends, or Doppelgangers that just met by a twist of fate. Those who don't eat meat can dig into one of the restaurant's many vegetarian dishes, which include vegan-friendly sauteed okra, and ginger-spiced channa masala.
As guests step past the pink silk curtains that hang in the entryway, the first thing they notice is the unmistakable aroma of charcoal. The source is the restaurant's clay tandoor, where chicken and fish cop grill flavoring that completes their yogurt, herb, and spice marinades. Like an all-in-one print/fax/clone-an-army machine, this clay oven can handle multiple tasks at once, as it also yields such fresh-baked breads as the potato-and-pea-stuffed aloo paratha. Diners feast on these dishes at tables covered in white linens in a dining room that stretches back to a full bar.