The Dish: A Flurry of Curry

by Columnist

The subcontinent’s top chefs come to D.C. for the Kennedy Center’s maximum INDIA festival.
By Nevin Martell

Chef Hemant Oberoi, Executive Grand Chef of the Taj Mahal Palace & Tower. (Photo: Graham Crouch/ Taj Hotels)

This spring, you won’t have to spend 18 hours on a plane to enjoy the flavors of Mumbai. A dozen of India’s most respected toques are coming to the District from March 1-20 for a culinary collaboration with the Kennedy Center’s Roof Terrace Restaurant and KC Café. The maximum INDIA festival stars such top tier talent as Chef Hemant Oberoi, Executive Grand Chef of the Taj Mahal Palace & Tower and Chef Ananda Solomon, Executive Chef of the Taj President.

The chefs will be preparing a kaleidoscopic menu that highlights a broad variety of traditional Indian foods done with a modern twist, including Khurmai Aur Aloo Ki Tikki (potato and apricot cakes with tamarind dressing), Roti Pe Boti (spiced lamb on leavened bread), Kali Mirch Ka Murg (chicken with peppercorn and mint) and the East-meets-West sweet finale Elaichi Gulab Jamun Crème Brulee.

Diners can choose between three, three-course prix-fixe menus at Roof Terrace Restaurant for $65 or can order items a la carte at the KC Café. Each order comes with a recipe card, so that home chefs can recreate the dishes back in their own kitchens, which will make India seem even closer still.

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