Thanks to OM Fine Indian Cuisine, you don't have to fly halfway around the world to savor authentic Indian dishes. That's because the eatery whips up classic southeast Asian entrees from scratch, customizing spiciness to each diner's heat threshold. After perusing the menu, diners can select from a wealth of options, including lamb biryani simmering in spices and herbs and tandoori chicken roasted in the tandoor oven. They can dig into vegetarian dishes such as the chickpea-infused channa masala or the spinach-and-cheese standby, saag paneer. They can also sate sweet teeth with house-made desserts in the form of the pistachio-and-almond-flavored kulfi, a traditional Indian ice cream.
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.
Foods from throughout the subcontinent can be found on plates at India Palace Bar & Tandoor. Chefs specialize in dishes from many of India's culinary traditions, from Northern India's charred chicken straight from the tandoor oven to Central India's biryani rice dishes. Using techniques from these varied regions, they cook up a range of dishes that incorporate vegetarian-friendly ingredients, as well as unique meat offerings such as goat and lamb. Chefs cook these meats in sauces that range from the super-spicy masala to the rich and creamy korma. During the lunch hour, they take a spread of their best dishes and create a Pan-Indian buffet. Though dishes change regularly, they always include vegetarian, meat, and dessert options so that guests can indulge in a full meal or pretend they didn't just eat four plates of rice pudding.
Northern and southern Indian influences merge at Mayuri Indian Cuisine, where the chefs use both the northern-style tandoor and traditional south Indian spices to create a variety of dishes. Guests can opt for meats and breads prepared in a clay oven, along with curries made with freshly ground spices, and vegetables and meats slowly simmered in sauce.
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.