Rasika West End

Name: Rasika West End
Address: 1190 New Hampshire Avenue NW, Washington, DC, 20037, US
Telephone: (202) 466-2500

Modern Indian

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Mon–Fri 11:30am–2:30pm; Sun 11:30am–2:30pm; Sun 4:30pm–9:30pm; Mon–Thu 5pm–10pm; Fri 5pm–10:30pm; Sat 4:30pm–10:30pm

1190 New Hampshire Avenue NW, Washington, DC 20037
(202) 466-2500
Last verified: August 2026
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Street-level exterior of Rasika West End with its name above the entrance

Entrees

↑ All sections

Halibut Kerala Curry
$28/$32
Snapper Rechad
$26/$29
Lobster Hara Pyaz
$36
Black Cod
$38
Tandoori Chicken Tikka
$22/$24
Murg Rezala
$22/$24
Chicken Tikka Masala
$22/$24
Tandoori Lamb Chops
$36/$38
Lamb Biryani
$24/$25
Scottish Salmon Tandoori
$26/$28
Tandoori Duck Makhani
$32/$34
Peshawari Lamb Shank
$34

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Paneer · Tandoori Chicken Tikka · Tandoori Lamb Chops.
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Scallop Moilee · Goan Lamb Cutlet · Halibut Kerala Curry.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Tandoori Chicken Tikka · Chicken Tikka Masala · Chicken Tikka Paratha.
Kebabs: seekh, boti, shami: Seekh kebab is spiced minced lamb or chicken pressed around a skewer and grilled; boti is marinated cubed meat; reshmi ("silky") is chicken mince or breast in a cream marinade; shami is a pan-fried patty of minced meat and chana dal; galouti is Lucknow's melt-in-the-mouth version; chapli is the flat, coriander-seed-studded patty of Peshawar; bihari kebab is thin strips of marinated beef. On this menu as: Malai Seekh Kebab · Spicy Reshmi Kebab · Veggie Seekh Kebab.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Lamb Biryani · Vegetable Biryani · Kolkata Egg Biryani.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan · Truffle Naan · Goat Cheese Kulcha.

How these dishes compare

Tikkatypically $15 across 385 menus
Biryanitypically $16.49 across 366 menus
Naantypically $3.99 across 352 menus
Roti, chapati & parathatypically $4 across 343 menus
Kebabs: seekh, boti, shamitypically $16 across 338 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Tikka masalatypically $16.99 across 316 menus
Tandooritypically $16.95 across 315 menus

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How these dishes compare

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