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," recently merged with Harvest of India, SupperClub of India's chefs infuse each dish of northern Indian cuisine with their own personal styles. Meat-laden dishes include jumbo prawns marinated with mint before being grilled over charcoal and chicken cooked in a blend of almonds and cream. Along with their solid lineup of entrees, eggplant smothered in spicy tomato onion masala and other vegetable-based dishes are among items that inspired the Washingtonian to name SupperClub of India the "perfect restaurant" for vegetarians. Meals unfold in a dining room where Indian music underscores the sound of skilled diners chewing in syncopation.
A charcoal clay oven roars to life every morning in Silk’s kitchen in preparation for a day full of roasting meats and vegetables and baking fresh breads including roti and naan. The authentic tandoor prepares a menu rich in traditional flavors derived from spices imported from all over India. A dash of pure saffron, wild black cardamom, and cinnamon enhances platters of long-grain basmati rice, a standard side dish that enhances lamb, seafood, chicken, and vegetarian dishes alike. Waiters shuttle chosen plates out to a regal dining room full of carved, throne-like dining chairs, gilded statues of deities, and napkins fancifully folded into fork-size saris.
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.
Each region in India boasts its own staple dishes. At Banjara Indian Cuisine, the chefs mix spices from each region to create a subtle blend of India?s flavors. The resulting dishes include vegetarian dumplings simmered in cinnamon and nutmeg, and lamb cooked with ginger and curry leaves. And just like many households in India, Banjara has a traditional clay oven that reaches extremely high temperatures to seal in the flavor of naan and chicken marinated in spiced yogurt. The chefs can also supersize orders when catering gatherings celebrating weddings, birthdays, and growth spurts.