Vikram Sunderam and his team at the James Beard House
Avocado Puri with Spiced Avocado, Sweet Yogurt, and Date–Tamarind Chutney
Cauliflower Bezule with Mustard Seeds, Green Chiles, and Lemon Juice
Asparagus Rolls with Gram Flour Cannelloni, Curry Leaves, Cumin, and Coconut
Rajma Tikki with Kidney Beans, Roasted Vermicelli, and Rhubarb Chutney
Vikram Sunderam preparing a dish in the Beard House kitchen
Palak Chaat > Crispy Baby Spinach with Yogurt, Tamarind, and Dates
Tawa Baingan > Eggplant with Spiced Potatoes, Olive Oil, and Peanut Sauce
Gobhi Mussallam > Baby Cauliflower with Melon Seeds, Saffron, and Varq
Paneer Makhan Palak > Cottage Cheese with Sautéed Spinach, Tomatoes, Fenugreek, Aloo Ki Tahiri, and Dill Tawa Paratha
Coconut Bibinca > 30-Layer Coconut–Nutmeg Cake with Chocolate–Chile Sauce and Coconut Ice Cream
Dinner

Vegetable Dégustation

Award Winner

Vikram Sunderam

Rasika and Rasika West End, Washington, D.C.

Named after the Sanskrit word for “flavors,” Rasika always overdelivers on taste, thanks largely to multiple Best Chef: Mid-Atlantic award nominee Vikram Sunderam, whose talents have led Washington Post critic Tom Sietsema to declare that “the best Indian restaurant in the country is in our backyard.”

Event photos taken by Philip Gross.

Related Info:

Rasika 

MENU

  • Hors d’Oeuvre

    • Avocado Puri with Spiced Avocado, Sweet Yogurt, and Date–Tamarind Chutney
    • Cauliflower Bezule with Mustard Seeds, Green Chiles, and Lemon Juice
    • Asparagus Rolls with Gram Flour Cannelloni, Curry Leaves, Cumin, and Coconut
    • Rajma Tikki with Kidney Beans, Roasted Vermicelli, and Rhubarb Chutney
    • Domaine Sorin Terra Amata Rosé 2012
  • Dinner

    • Palak Chaat     
    • Crispy Baby Spinach with Yogurt, Tamarind, and Dates
    • Domaine Pichot Vouvray 2012
    • Tawa Baingan    
    • Eggplant with Spiced Potatoes, Olive Oil, and Peanut Sauce
    • Domaine Pichot Vouvray 2012
    • Gobhi Mussallam
    • Baby Cauliflower with Melon Seeds, Saffron, and Varq
    • Château de La Chaize Brouilly Grand Vin de Beaujolais 2009
    • Paneer Makhan Palak
    • Cottage Cheese with Sautéed Spinach, Tomatoes, Fenugreek, Aloo Ki Tahiri, and Dill Tawa Paratha
    • Ànima Negra ÀN/2 2010
    • Coconut Bibinca
    • 30-Layer Coconut–Nutmeg Cake with Chocolate–Chile Sauce and Coconut Ice Cream     
    • Forrest Estate Botrytised Riesling 2011

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 07.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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Chef Collaboration Mon, 09.08.2014
 
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