Rasika had been on my list for at least a decade, as the place had been a renowned Indian…read moredestination for years. Its high-end, refined dining experience made it a real standout for the who's who in DC. While they have two locations, we would up at the one closest to the center of downtown in Penn Quarter, as that was where we had plans later in the night. We were able to get a reservation around 8:15 pm, which was a bit later than my desired time, but it actually worked out perfectly since the staff had their process down to a flawless flow that allowed us to eat at a perfect pace and still make our second reservation for the evening. The dining room was completely packed, but the efficient staff did not miss a beat and did so with gracious friendliness. The dining room was very refined and classy without being over-the-top or ornate.
While I skipped a beverage, I did have a sip of the lightly sweet and spicy Mumbai Manhattan, a crisp blend of Old Forester Bourbon, all-spice liqueur, Maraschino, and bitters. Unfortunately, the restaurant did not serve complimentary Papadams, so, instead, we decided to start by sharing an order of the Sweet Potato Samosas, which we were told included three pieces. Well, these were not your typical, deep-fried stuffed pyramids, but were, instead, lightly crispy phyllo pastry beggar's purses stuffed with mashed sweet potatoes. They were served with a cranberry chutney that brought even more Fall notes to the dish. They were small but delicious morsels of seasonal flavor.
The restaurant's main courses were very interesting and included ingredients not often seen on Indian menus, such as duck, plantains, and more. For my meal, though, I kept it simple by ordering the Mixed Grill from the clay oven, which included a variety of proteins that were all excellent. The Tandoori Salmon was seasoned with Kashmiri chili, cinnamon, and black pepper for a lightly sweetened heat. The Chicken Tikka chunks were perfectly lean and tender, and the Truffle Seekh Kebab was an aromatic link made of seasoned, minced lamb. I paired the robust meats with some basmati rice and a slices of both the Garlic Naan and the Onion and Sage Naan, both of which were thin, yet fluffy. I also made sure to get a spoonful of my companion's Gosht Ahuna, a saucy lamb dish that was infused with onion, red chili, cinnamon, and whole garlic. The sauce had such a warming depth of flavor that was perfect for dipping our breads into.
As I had mentioned, we were able to conclude our dinner in a swift fashion that even allowed us a few extra moments before we had to leave, so we decided to indulge in a dessert course to use up some time. We got the Chocolate Samosas, which again used phyllo dough that was formed into two small triangles that were full of oozing chocolate sauce. There was a scoop of home made chocolate mint ice cream that was light, refreshing, and not overly sweet to allow it to better pair with the gooey samosa interior that was, in fact, very sweet.
From the elegant decor and upscale clientele to the perfectly executed food and professional service, Rasika did not disappoint. The restaurant was completely deserving of all of its praise, even after all of these years.