The Highlights

The menu at Indique has so many highlights I can’t talk about them all, but I will focus on my favorites. Kick off your meal with cauliflower chili fry, where hunks of cauliflower and fried to a golden crisp and tossed with curry leaves and chilies. Served with a gorgeous tomato chutney, these crispy cauliflower are addictively good. So get two orders.

Must Orders

I would also get a chutney sampler; the tomato chutney is bright, the coriander is super spicy, and the tamarind has a sweet note. They come with crunchy papad, which are like Indian chips, for dipping. The samosa chaat is also great for sharing; its like a deconstructed Indian empanada bursting with potatoes and chickpeas and drizzled with different sauces.

All About Sharing

Next, I would get the morel vegetable stew, the lentil shepherd’s pie, and the pecorino kulcha to share. Indian food is always best eaten family style. The menu at Indique lends itself to this! The morel vegetable stew is a stunning dish, with morel mushrooms swimming in a silky coconut curry. The Indique Indian Restaurant in Washington DC is an awesome vegetarian version of the traditional meat version. The filling is dense and hearty, and the spiced potato topping is rich and creamy. The kulcha is bread that is stuffed with cauliflower, pecorino cheese, nuts, and raisins. It has a hint of heat from jalapenos, and a variety of textures from the filling. It’s perfect on its own, with the mango chutney that comes with it, or as a mop for soaking up the morel curry. If you still have room, get a mini dosa; it’s like an Indian crepe!

The Drinks

Cocktails come with an Indian twist at Indique; the mumbai mule is made with rum, ginger, and curry leaves, while the tamarind tales is made with sherry, tamarind chutney, and lemon. The venue also has a great wine list; the rose from Mendoza is a great match for the spicy Indian fare.

Indique: The Verdict

This restaurant has slammin’ Indian food in Washington, DC! Trust me, I’m Indian!

Indique, 3512 Connecticut Ave NW, Washington, DC, Website 

The post Dining in DC: Indique Indian Restaurant appeared first on The Dining Traveler.

Fiddleheads

DC Harvest: With their commitment to utilizing local produce it is no wonder DC Harvest is serving up sautéed fiddleheads. Tossed with potatoes, perfectly seasoned, and served with crispy quinoa cakes, you will love these green beauties.

Equinox Restaurant: Garlic and potato gnocchi are tossed with mushrooms, asparagus and fiddleheads making for a dish that is not only delicious but also visually stunning.

Squash Blossoms

Dino’s Grotto: The squash blossoms at Dino’s Grotto are oozing with warm ricotta cheese and laid on a bed of sweet tomato sauce.  Do I need to say more? Just keep in mind that they are made for sharing but once they arrive, sharing will be the last thing you want to do.

Update (07/06/2020): Restaurant is closed.

Iron Gate Restaurant: Always changing their menu to keep up with seasonal produce, Iron Gate has some of the best squash blossoms in town. Stuffed with feta, they are delicate and tart, served with a warm Pomodoro sauce.

Arroz: The squash blossom sandwich at Arroz was a first for me, and it was as divine as I thought it would be. Squash blossoms, basil, and a gorgeous red pepper spread are sandwich between warm, crispy hunks of bread.

Asparagus

Maketto: The best asparagus dish I have had this year was at Maketto. Whole asparagus spears were smothered in a stunning yellow curry sauce, bursting with the flavors of curry, turmeric, ginger and garlic. Topped with herbs and crispy onion bits the dish is mesmerizing.

Timber Pizza: Timber gets bonus points because it has a salad and a pizza with asparagus. The salad features carrots, radishes, greens, and asparagus, while the pizza has a duo of cheeses, snow peas, asparagus and pesto. Asparagus aficionados, head to Timber tonight.

Red Hen: Their housemade pasta is always amazing; this spring try their ricotta cavatelli with English peas, mint, greens, and salty pecorino cheese. It is light and delicious; a perfect match to their orange wine.

Boundary Stone: I know it seems like an unlikely spot for a salad, but Boundary Stone’s green salad is a gorgeous medley of snap peas, herbs, radishes, feta cheese. Crunchy and fresh, it’s a great spring salad.

Oval Room: Their baby gem salad, with peas, fava beans, and crispy onions is drizzled with buttermilk ranch dressing that is so creamy and savory you will wish you could bottle it and take it home. Peas have never tasted this good.

Morel Mushrooms

Indique: Two words: morel stew. Whole morel mushrooms are served in a wildly flavorful and luscious coconut curry, served with small Indian pancakes for dipping. It’s a good life.

Ramps

Little Sesame: I love this little hummus shop. Their hummus bowls are so delicious, and the fact that they keep changing up their ingredients makes it even more fun. This spring, try the hummus bowl with charred onions and a ramp vinaigrette for a super onion-y meal. Just don’t make out with anyone afterwards.

Ghibellina: Ramp pizza! Creamy ricotta, bright tomatoes, and wild ramps make for a tasty and seasonal pizza you are going to want to sample right away.

The post Dining Out In DC: Spring Vegetable Dishes appeared first on The Dining Traveler.