Concierge.com's insider take:
This lively Penn Quarter Indian restaurant makes a contemporary statement with its decor (tamarind hues, clean lines, blond wood) and menu (a lighter, healthier take on traditional dishes from across India). A tamarind-date dressing tops crisp spinach greens; there's mint chutney and yogurt sauce in which to dip barbecued mango shrimp; and clay oven–baked black cod hints of fresh dill, star anise, honey, and fennel seeds. Reservations are a must, unless you want to eat at the bar.
Closed Sundays. No lunch on Saturdays.
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