Rasika West End Restaurant | Washington D.C.
We'll take seconds at Rasika West End
Recipes
Sibling Revelry
It is not easy to narrow down an order at the new Rasika West End.
Its celebrated chef, Vikram Sunderam, has assembled a wholly enticing menu that includes highlights from the original Rasika alongside dazzling newcomers. Plan to go many times, or use this primer to tackle some early hits.
Cocktail: Start with the Mohini ($12), which blends assam-tea-infused vodka with bitter Cocchi Americano, Bénédictine, cherry brandy and bitters.
Starter: Share an order of crab pepper masala ($12). The flaky, translucent phyllo layers separate puffs of lump crab meat spiced with black pepper and curry leaves.
Fish: Black cod ($26) has been one of Sunderam's star dishes from the start. At the new location, the chef adds tart tamarind to the marinade of curry leaves and mustard seeds.
Meat: Goat biryani ($20) is more like a gift than an entrée. The kitchen bakes the tender kid goat and basmati rice under a canopy of naan dough, which the staff breaks open tableside to release a plume of saffron and roasted meat.
Desserts: Still hungry? The thick, sticky date-toffee pudding ($9)–served with a generous covering of cinnamon caramel–would make the Brits jealous.
Rasika West End, 1190 New Hampshire Ave. NW; 202-466-2500 or rasikarestaurant.com
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