Rasika book

Rasika, one of the most popular and celebrated Indian restaurants in Washington, D.C., run by Indian American restaurateur Ashok Bajaj, has come out with its first cookbook. (Mandel Ngan/AFP/Getty Images)

Now you have a chance to master Washington, D.C.-based award-winning Indian restaurant Rasika’s revered recipes at home.

The restaurant, which was chosen twice by former President Barack Obama to celebrate his birthday, and which the Washington Post has called “one of the best Indian restaurants in the country,” has come out with a cookbook, “Rasika: Flavors of India.”

With over 120 recipes and stunning photographs, the cookbook showcases the cuisine of Rasika, where visionary Indian American restaurateur Ashok Bajaj and James Beard Award-winning Indian American executive chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.        

The book, co-authored by David Hagedorn, features stories by Bajaj and recipes by Sunderam.

Mumbai native Sunderam spent eight years as an executive chef at Bombay Brasserie in London before Bajaj hired him to run the kitchen at Rasika, which opened in 2005.

The authors worked on the book for two years and feature recipes of Rasika’s most popular dishes over the past 11 years. “It is the first time we are revealing the recipes for palak (spinach) chaat and black cod with honey and dill,” Sunderam, 51, told the Pittsburg Post-Gazette.

Their goal, he said, was to cover foods from the different regions of India and to educate readers that cuisine from the Asian subcontinent does not translate to just chili hot.

Rasika, according to the book, incorporates local, seasonal ingredients and “reinterprets dishes from one of the world’s richest and most varied cuisines.” Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics, including chicken tikka masala, grilled mango shrimp, and goat biryani.

From beverages and appetizers to entrees, rice, breads, chutneys, and desserts, the book offers a wide variety of recipes. 

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