Indian Adventure

Seth Tillman embarks on a savory tour of D.C.’s Indian cuisine, visiting the celebrated Daru on the H Street Corridor for their striped bass paturi, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up with a rum chicken keema in NoMa at neighborhood favorite Indigo.

Seth Tillman heads to Daru in Washington DC, where Chef Suresh Sundas showcases the Striped Bass Paturi. In this Bengali-inspired fish preparation, the striped bass is marinated twice—first with turmeric, salt, and lime juice, and then with lime zest and aromatic spices—before being wrapped in banana leaves and steamed. The banana leaf imparts an earthy aroma while locking in flavor and moisture.

Seth Tillman heads to Karizma Modern Indian restaurant in Washington, DC, where Chef Ajay Kumar presents Nirvana 37, a vibrant, towering dish composed of 37 different ingredients, including noodles, greens, mango prepared several ways, and sweet-spicy chilies. The dish is a fusion of ingredients from different Indian cuisines, which offers new flavors in every bite.

Seth Tillman heads to Indigo in Washington, DC to watch Chef Nidhi Tandon prepare a unique Indian-inspired Rum Chicken Keema, a rich minced chicken curry infused with Indian rum. The dish starts with marinated ground chicken in rum and ginger-garlic paste, then builds flavor with ghee, whole spices, onions, Indian green chilies, tomatoes, turmeric, red chili powder, and garam masala.