Bindaas is part of the Knightsbridge Restaurant Group, which includes some of my favourite DC venues: Bibiana, 701, and The Oval Room. The jewel in the Knightsbridge’s crown is Rasika, which is widely considered to be the best Indian restaurant in the United States. While Rasika offers what I think of as High Indian meals, Bindaas focuses on Indian street food.
This was my first visit to the restaurant, but being here brought back old memories. The building was the long-time home of Tower Records—remember records?—where a friend and I spent many happy Saturday afternoons
checking out the eye candy from the adjacent George Washington University campus thumbing through CDs in search of obscure indie imports. Good times!
But back to the present.
Lunch started with a bowl of spicy Shrimp Bezule, battered with Ginger Garlic Paste and Kashmiri Chili Paste, and seasoned with brown mustard, Thai green chilies, lemon juice, and fresh curry leaves. (I guess I could have omitted the unnecessary “spicy” adjective from my description.)
Dakshini Pepper Chicken
“Dakshini” indicates that it’s a South Indian standard. It was fine, but my palate isn’t well enough developed for me to differentiate it from any other Indian chicken dish.
Saffron Kheer is a rice pudding.
A few days ago, I mentioned that I wasn’t fond of Spanish desserts. The same goes for Asian desserts in general. I invariably find them bland and uninteresting. There have been long periods when I virtually lived on Vietnamese and, later, Thai food, but I’ve never had any trouble in skipping desserts.
I remember reading somewhere that France and China are the homes of the two great world-class cuisines, with France taking the win, because Chinese cooking doesn’t use chocolate. That’s too much of a sacrifice.