The story
Since opening in 2007, Rasika has established itself as a defining presence in the capital’s dining scene. Group Executive Chef Vikram Sunderam, who joined the restaurant before its launch and was awarded the 2013 James Beard Award for Best Chef Mid-Atlantic, leads the kitchen. The restaurant’s approach is rooted in the shared experience of Indian dining: guests are encouraged to order a variety of appetizers and entrees to enjoy together.
The menu showcases four cooking techniques: tawa (griddle), sigri (open barbeque), tandoori, and regional curry dishes. Starters like Palak Chaat – crispy baby spinach with yogurt and tamarind – and the Malai Seekh Kebab reflect the breadth of flavor. Entrees range from the signature Black Cod with dill and star anise to the richly spiced Chicken Kundapur. A temperature-controlled wine cellar and a sommelier on hand to recommend pairings deepen the experience.
Rasika operates two locations in Washington: the original in Penn Quarter and a second in West End. Both offer lunch and dinner, with private dining and catering options. The restaurants were named to the Washington Post’s Fall Dining Guide multiple times and were inducted into the D.C. Restaurant Hall of Fame. In 2026, Rasika earned a Michelin Recommended distinction, recognition of its consistent quality.
Restaurateur Ashok Bajaj, founder of the Knightsbridge Restaurant Group, oversees the operation. The Penn Quarter location also features an art gallery, while the West End outpost is led by Executive Chef Rakesh Singh, who previously worked at Michelin-starred Indian restaurants in London.
The restaurant describes its ethos as “eat together” – a simple, welcoming invitation to explore the varied textures and spices of modern Indian cuisine. Whether through the heat of the sigri or the subtlety of a Kerala curry, Rasika delivers a dining experience that feels both refined and communal.
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