Rasika

Restaurateur Ashok Bajaj opened Rasika in Penn Quarter two decades ago, with chef Vikram Sunderam running the kitchen. Cooking spans the tawa griddle, open sigri grill and tandoor, plus regional dishes. Regulars come for the palak chaat, crispy spinach with yogurt and date chutney, along with black cod and a duck vindaloo served only at this location. A sister branch operates in the West End.