Rania

Rania delights with some of the most inspired Indian fare in DC No two evenings are ever alike; chef Chetan Shetty is constantly finessing his menu. Appearances are important to him. A gold bowl showcases typically humble Parsi chicken: minced thighs, warm with curry leaves and coriander, supporting a “nest” of shoestring potatoes crowned with a poached egg dusted with red chile blend. Taste is crucial, too. Braised lamb swells with green chiles, ginger and cilantro. Rania translates to “queen” in Hindi and Sanskrit, which explains the the regal cooking and posh interior, including arched booths and slots in gold chairs for bags. Did i mention that the top-notch drinks arrive in illuminated glasses? This is a serious restarant that likes to have fun.