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Rasika's modern Indian cuisine has been spicing up Penn Quarter palates for more than a decade. The sophisticated lounge is accented by the bold aromas and flavors of timeless recipes perfected and reimagined by James Beard Award–winning chef Vikram Sunderam. The soft and moist tandoori salmon is baked to perfection, with a kick of spice from the coating of Kashmiri chili, cinnamon, and black pepper. Book a reservation before 6:30 p.m. to take advantage of the $35 pre-theatre prix-fixe steal, which includes Rasika's raved-about palak chaat (a crispy spinach salad with sweet yogurt), the tandoori salmon, or a vegetarian trio sampler of gobhi mattar (spicy cauliflower), vegetable patia (curried seasonal veggies), and dal makhani (smoky lentils).