It has been a long time since I made any mention of Passage to India, my other restaurant - so caught up I have been in trying to jump start the business at SpiceXing. Sometimes it seems to me that I have an equally tough task like Obama trying to jump start the Economy, GM etc.
I was very happy to note that in spite of the tough times we made it to the Washingtonian's 100 Best, though we slipped in rankings and I have to set my goals to regain that back. An excerpt from the article follows:
Cuisine: Owner/chef Sudhir Seth’s careful approach to regional Indian cooking—the menu covers a wide swath of the subcontinent—translates into refined plates that are light and complex.
Mood: Intricately painted and carved doors hung as wall art reinforce the “passage” motif in the serene dining room.
Best for: A lingering night out; lunch or dinner that ventures far beyond tandoor and palak paneer.
Best dishes: Sev-murmura chaat, a pileup of puffed rice, tamarind, cilantro, and dates; masala-spiced mounds of lump crab; warqi pudina paratha, a mint-flecked whole-wheat flatbread; Parsi-style lamb stew with apricots and straw potatoes; curry of okra and onions with mango powder; shrimp stew with cloves, ginger, and cinnamon; the area’s best Indian pickle plate.
Insider tips: Servers may look formal, but engage them and they’ll help put together a meal so you avoid the trap of many first-timers: too many similar-tasting dishes.
Service: ••
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