10 Dishes That Showcase the Bounty of D.C.’s South Indian Restaurants

The Dish: Masala dosa

The uncrowned queen of South Indian cuisine might be the dosa. Made from a fermented rice and lentil batter that is griddled until it forms a thin, crispy, crêpe-like texture, dosas can be served rolled up or folded into a square, often stuffed with a filling to add flavor and contrast. The masala dosa, as served at The Signature, is a classic and ubiquitous dish in South India, where the stuffing consists of potatoes lightly mashed and sauteed with onion and curry leaves. Served with sambar (a flavorful lentil-based vegetable stew) and coconut chutney (which makes for a refreshing contrast and perfect for dipping), you’ll relish the textures and flavors brought to life in this dosa. Although often eaten for breakfast in India, they taste superb no matter what time of day you get a hankering for one.

The Dish: Scallops moilee

This unusually named dish, the story goes, was devised when Portuguese colonists in the early 1500s demanded food more suited to their tastes, and a creative chef thought tempering the heat of typically spicy-hot Kerala curries with coconut milk would do the trick. Some 500 years later, Daru transforms this classic dish into a succulent starter by plating seared scallops in a pool of a gently spiced but deeply flavorful sauce. The delicacy of the scallops pairs perfectly with the rich, earthy sauce; best of all, an order comes with three of the bivalves, so it’s a nice dish to order for the table to share, too.

The Dish: Nariyal chile prawns

Karma Modern Indian’s younger sister is no less exciting, albeit slightly more casual than its older sibling with a relaxed a la carte menu. Their nariyal chili prawns feature prawns cooked with spices like cardamom and star anise, as well as plenty of shredded coconut (‘nariyal’ means coconut, South India’s most ubiquitous ingredient). The addition of basil and cherry tomatoes gives the dish an unexpected twist, adding some sweetness to complement the coconut. Have it with a dry rose wine for a perfect summer meal.

The Dish: Mussels Malabar

Green mussels are a species unique to the waters off India’s southwestern coast, where the mussels Malabar dish served at Pappe originates. But Pappe sources their mussels as fresh as possible from Prince Edward Island (PEI) to make the most of the briny juices that live mussels release when cooked. Add coconut milk, green chilies, curry leaves and black mustard seeds, and you get the beautiful rich broth in which these mussels arrive on the table. The kitchen serves them with grilled naan, a perfect vehicle for finishing off every last drop.

The Dish: Shrimp coconut masala

Understated but cozy, Spice Street offers a haven from the chaos on Silver Spring’s Georgia Avenue with its warm, inviting atmosphere and its dynamic Indian fare. One of the South Indian specialties on the menu is the shrimp coconut masala. Here, plump shrimp are cooked in a masala base that hints of cumin and turmeric spice, combined with onions, tomatoes, ginger and garlic. The resulting curry is smooth and creamy with a definite heat, and sweet shrimp is kept tender and juicy while swimming in a sea of gravy, best mopped up with rice or roti.

The Dish: Malabar fish curry 

This Cleveland Park favorite offers a few specialties from the chef’s hometown in addition to fare from other regions in India. One of these hometown highlights is the Malabar curry. Cod is simmered in a gravy of onions, tomatoes, ginger, and garlic. This base is brightened by tamarind, turmeric, and a host of other spices. The tamarind lends the tang characteristic of Malabar curry, and the fish is firm and flaky, and infused with all the robust flavors through the slow simmer. Pair it with a bowl of rice and a South-Indian inspired cocktail, the Tellisherry, where gin infused with peppercorns (hailing from Tellicherry in South India) is combined with fino sherry and Aperol to create a beverage with a flavor profile that’s woodsy, malty, and bitter.

The Dish: Coconut avocado tikki

Karma Modern Indian, Penn Quarter’s glamorous Indian tasting menu-only dining destination, offers an innovative, South Indian-inspired tikki. The dish, classically made with potatoes, showcases the flavors of Tamil Nadu, India’s southernmost state, by making a patty of fresh avocado and coconut, traditional South Indian ingredients. The use of these ingredients results in a tikki both lighter and creamier than the original. Spearmint and dollops of red pepper sauce provide yet more surprising tasting notes, resulting in a sophisticated take on the humble roadside snack. Pro tip: Take advantage of Karma’s recommended wine pairings for their dishes.

The Dish: Mangalorean kori gassi

With its gorgeous gold-hued dining room, its colorful cocktails and elegantly plated dishes, everything about Bombay Velvet screams date night. Impress your betrothed by ordering the kori gassi, the signature chicken curry of South India (the dish specifically hails from Mangalore, in the southwestern state of Karnataka). Bombay Velvet’s kori gassi sports the signature vibrant red hue and deep flavor this dish is known for, which is achieved by frying red chiles with a blend of spices including coriander and fenugreek seeds. The chiles are made into a paste with coconut and tamarind, which forms the foundation of the gravy. It’s a luscious, complex curry that marries as well with white rice as with an order of piping hot naan.

The Dish: Maryland blue crab uttapam

D.C.’s newest Indian restaurant already has quite the following, with one fan favorite on the menu being their blue crab uttapam (uttapam are thicker versions of dosas, which also hail from South India). The uttapam are cooked in a round pan (rather than in a skillet like dosas), creating a golden, chewy layer on the bottom and pleasant, crunchy top. Tapori gives their uttapam the Maryland treatment with blue crab from the Chesapeake Bay. A sprinkling of toasted lentils and spices, bell pepper, and tomato and coconut chutney complete this tasty, localized version of uttapam.

The Dish: Kerala fried chicken

The intriguing bar program may draw you in at Taamasha, but the wide-ranging menu, with dishes from every corner of India, is what brings the regulars back to this Columbia Heights favorite. While there are plenty of seafood-focused South Indian dishes offered at the restaurant, Taamasha also serves a quintessential dish from Kerala, one of India’s southernmost states — fried chicken. This is no ordinary fried chicken though; with a batter infused with cilantro, chili powder, ginger and garlic, it’s a familiar, distinct dish that deserves your full attention — and a mention in any conversation on the city’s best fried fowl.