300 Morse Street, NE
From a press release:
“Sanjay Mandhaiya, the chef and owner of the popular 14th Street restaurant Pappe, is taking diners on an exotic journey across the Silk Route with his gorgeous new venture, Karravaan, opening in the Union Market District this spring.
With Karravaan (325 Morse st NE), Mandhaiya has created dishes that draw from across Persian, Portuguese, Indian and Turkish culinary traditions, spotlighting their connections and paying homage to the ancient roots of these rich food cultures. Highlights from the menu include the Persian-inspired Branzino (ginger cilantro chimichurri, saffron rice, seasonal vegetables, sabzi), Lamb Shank Biryani (braised lamb shank, celebration saffron rice, pomegranate raita) and the Goan-Portuguese-inflected Pork Chop Vindaloo (Shenandoah farm-raised pork tomahawk with vinegar, onion-garlic confit and spices). Sharing and ancient traditions of convivial, communal eating are on the menu here; several dishes arrive tableside at a grand scale meant to be shared by the whole table.
“With Karravaan, I wanted to show diners ancient foods from the Silk Route that allow them to experience, travel and relive the rich history of the region – foods that I like to say were lost, but are now found,” says Mandhaiya. “Being in the Union Market District, which is surrounded by a web of train tracks, made the idea of journeys and travel even more meaningful.” Says Mandhaiya.
3D renderings courtesy of CORE
Karravaan was designed by CORE architecture + design, which collaborated closely with Mandhaiya to create a luxe and inviting design that transports guests to another continent where they might gather, dine, and unwind.
3D renderings courtesy of CORE
They drew inspiration from the exciting rail journeys of South Asia and the old Parsi cafes that once served Iranian-meets-Indian comfort foods to famished Mumbai workers. The railway motif – inspired in part by Mandhaiya’s childhood growing up near the bustle of a train station, and in part by the hawkers who peddle delicious snacks and teas to on-the-go riders at such stations in South Asia – carries across the dining room, from the service to the large custom clock and a train-platform ceiling design. The open kitchen was built to evoke the look of a parked train car, with food being passed to guests as it would be from a vendor to passenger in the rail stations. Perfectly eclectic – and a perfect match for the menu – the design also features dramatic arched architecture inspired by the subcontinent’s railway bridges, and elegant tilework that evokes rich Persian rugs.”