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Sneak Peek Inside Bindaas – Foggy Bottom – Opening Monday

by Prince Of Petworth November 3, 2017 at 3:15 pm 0


courtesy Bindaas

From Bindaas:

Menu Description: Guests can anticipate savory snacks, kebabs, with vegetarian options as well as pork, fish, chicken and beef street food dishes that are easy on the wallet. A small sampling from Group Executive Chef Vikram Sunderman’s opening menu will include dishes such as Chicken Farcha Burger, marinated chicken, malt vinegar, chili and curry leaves, served on a pao bun with beet and tomato chutney; Wada Pao, seasonal vegetables, potatoes, mustard seeds and curry leaves, served with pao bun, mint and cilantro chutney; Chicken Curry, house-made chicken curry with tomatoes and garam masala, served with saffron rice as well as Vegetable Curry, seasonal vegetables with paneer, ginger, chilies and cashews, served with saffron rice.

Wine List: Bindaas will offer an international wine list with 50 wines by the bottle and 10 wines by the glass including two on tap. Prices range from $25 to $80 by the bottle and from $8 to $14 by the glass. A variety of Indian beers and whiskey selections will also be available, along with five signature cocktails reflecting the spirits and spices of India. Priced at $12 each, cocktails will include the Kerala to Himachal with saffron-infused Cotton & Reed Rum, spiced lemon-lime syrup, lemon juice and soda; Seeti Bajana with El Jimador blanco tequila, tamarind-honey purée and simonnet; Curried Away with Green Hat gin, egg white, ginger, tonic syrup and lime; Green With Envy with One-Eight vodka, basil-mint-jalapeño-cucumber-lime syrup, simple syrup and prosecco, as well as the Perfect Mumbai with Old Port rum, house-spiced vermouth and cherry-date gummy.

Menu Price: $6 to $15

Interior Design: Ashok Bajaj has tapped Martin Vahtra of Projects Design Associates of New York, a James Beard Foundation’s award-nominated restaurant designer who created the original location, to design Bindaas Foggy Bottom. The interior will give a nod toward Indian street food and culture. According to Vahtra, The open kitchen will become a test kitchen for the chefs to create and delight customers with Indian everyday “delicacies” often unavailable here in the USA and cherished in Indian. Street food in particular does not always mean sitting down for a three-course meal but rather ordering many small dishes, a table full of food ideal for sharing. Casual dinners can be memorable especially when transported to a different country and culture. Food markets give one the smells, flavors and foods of a new place. They offer more authentic experiences than the tourist versions of local dishes in many restaurants. This is the intent of the new open kitchen at Bindaas.

The first thing guests will notice when they enter Bindaas Foggy Bottom is the brass-colored screen influenced by Indian screens and shutters. As one turns the corner, they are faced with a custom mural on the feature wall in the restaurant. This piece of art represents Indian graffiti and street life. Furthermore, the restaurant’s new fabrics and paint colors add a punch of jewel tone color to the space. To create soft mood lighting, new custom pendants have been added that are created from baskets, as a nod to the food markets of India. New bar and column surrounds have been designed as a nod to small family-run, bistro-style restaurants found throughout Mumbai. They often have a haphazard feeling and the unplanned décor give the place a homey, casual family feel. The back bar has been designed to glow and draw people in. The overall outcome is a contemporary interior that evokes elements of Indian culture without being cliché.”


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