"James Beard Award-winning chef Vikram Sunderam liberally plays with spicy chiles and sour fruits to make Rasika one of the most celebrated Indian restaurants in the country. His palak chaat — a fried baby spinach dish decorated with sweet yogurt, tamarind, and date chutney — has inspired imitators around town, while dal makhani is slowly simmered in a decadent, buttery gravy. Both the Penn Quarter flagship and its West End sibling are ideal venues for vegetarian diners, too." - Tierney Plumb, Emily Venezky
Michael J. Colella