Mickey L.
Yelp
The hottest New-ish restaurant (for me and my dining companion, anyways) is Delhi Spice, which is a homecoming of sorts as Managing Partner Sudhir Kumar and Chef/Partner Edwin Dass are alums of the former Indique (which closed in early 2024)--one of our two long-time favorite Indian restaurants (the other still being Passage to India). Whereas Indique was difficult for us to frequent due to the arduous drive and parking, Delhi Spice is far easier to access for us and just as exciting culinarily! Set in a cozy and inviting space only a few doors down from one of our favorite bakeries (Fresh Baguette Bethesda), Chef Dass's cuisine shines with an abundance of flavors of their restaurant namesake, refinement in execution, and just enough heat to amplify the flavors!
Here are what we enjoyed in our first two visits!
- BONE-IN GOAT BHUNA
Hands down, this is one of the 2 best dishes we have enjoyed so far in 2025 (the other being Passage to India's Goat Curry). DS's version stars a symphony of incredibly savory notes, ever delicately leaning pleasantly towards medicinal, with fried curry leaves and green cardamom occasionally chiming in with cooling notes. Along with incredibly harmonious flavors, the textures are incredibly tender, from the lean meat to the collageny parts between it and the bone. Truly an exceptional dish!
- CHICKEN CHETTINAD
While the description sounds intimidatingly fiery, the dish is subtly very complex in that there is a gentle tart note at the beginning, a fruity expression of chilies along with the tomato-base of the curry, and a savory expression of the chilies as a finishing note. Plus, the texture of the meat is outstandingly tender while still retaining its meatiness. While the Goat's complexity and flavors are very evident from the get-go, this chicken dish rewards mindful eaters who take time to appreciate its depth.
- MULLIGATAWNY
DS's version of the popular yellow lentil soup shines thanks to the throat-tingly spicy peppers and generous heap of fried curry leaves. This reminds of Indique's signature Shellfish Bisque in its heat and floral coconut milk base, but in a more dietary-inclusive vegan form.
- GOA SHRIMP CURRY
A beautiful interplay of delicate natural tartness and sweetness from the kokum and coconut milk, this is a lovely and lighter tropical dish as the Yin contrast to the Goat's Yang.
- SAFFRON TANDOORI CHICKEN
The only mild dish we had so far, it was loaded with juiciness and savoriness, which amps up even more with the side of Cilantro Chutney.
- GOBI LASOONI
From the outside, it resembles the Korean-Chinese "Tang-soo-yook" (sweet and sour pork) in that it is crunchy batter-fried, glazed with a sweet and tart tomato-garlic sauce, and generously topped with spring onions. With the hint of cruciferous notes coming from the cauliflower core, it is certainly different but simultaneously and intriguingly familiar.
All in all, DS is one of the best restaurant regardless of cuisine thanks to Chef Dass's exceptional cuisine. Bethesda, which at one point appeared to suffer from a dearth of truly excellent restaurants, now boasts two of our very favorites in the DC area--both just happened to be Indian, albeit very complimentary to one another from being so different stylistically!