Washingtonian: Inside Bindaas, Rasika’s New Street Food-Centric Sibling
3 stars (out of 4) Review
…homemade breads are a staple of the Bindaas menu, including a section devoted to flatbread-like kathi rolls and pao, Parker House-esque buns that are split and griddled with plenty of butter. Both breads arrive stuffed with a choice of meats or vegetables, such as such as roasted masala lamb. A variety of fresh naans also make an appearance. We’re tempted by the unconventional bacon-chili-cheese naan, though vegetarians shouldn’t worry–meatless options exist in every section of the menu.
Washington Post: From the Rasika Team, a Lively Take on Indian Street Food
Two and a half stars (out of four)
Task a four-star chef to make the street food of his homeland, and here’s what he hawks: savory pancakes topped with shrimp and mint chutney; lamb kebabs stuffed into warm flatbread; and fish ignited with chili paste and cooked in a banana leaf. Vikram Sunderam, recipient of a prestigious James Beard Award for his work at Rasika, is on another roll, this time with a collection of small plates. They roam workaday India for inspiration and fulfill the promise of the eatery’s name in Hindi slang: cool. Carved from the lounge half of Ardeo + Bardeo in Cleveland Park, the dining room, set off with spice jars and orange seats, is too small to fit all its fans. Be prepared to wait, then, but also to be delighted.
Eater: The Early Word on Bindaas in Cleveland Park
Diners will find high-quality renditions of traditional street snacks, such as bhel puri, four flavors of uttapam, kebabs and other share plates, with a Goan pork kathi roll that tastes a bit like an Indian sloppy joe…The cocktails were great: the Silk Road tasted a bit like mango and a bit like a whiskey sour.