"James Beard award-winning chef Vikram Sunderam plays liberally 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. Dal makhani slowly simmered in a decadent, buttery gravy and cauliflower Bezule (with mustard seeds, green chilies, and curry leaves) are also best sellers. Both the Penn Quarter flagship and its West End sibling are ideal venues for vegetarian diners, too. Restaurateur Ashok Bajaj also runs Bombay Club, a power dining staple downtown for over three decades that unveiled a new look in 2021." - Tierney Plumb
Shimmon Tamara / for Rasika