• Complimentary chef's choice dessert when you dine at the restaurant

Just step into this Penn Quarter restaurant and you will find soaring ceilings, large windows, and a pleasing navy-and-white palette that sets it apart from the typical Indian establishment. Then taste the food. Chef Ajay Kumar, a New Delhi native, is taking Indian cuisine to the next level with unconventional menu items like octopus, duck, and quinoa. Traditional favorites like naan, palak paneer, and chicken tikka are all given their honored place on the menu, but there is also room for surprising touches like truffle oil, pesto, and star fruit. Another surprise? As the name “Karma” suggests, there are real ethical underpinnings to this enterprise, with a portion of the restaurant’s sales going to charities that aim to help children in impoverished communities around the world. “India is my favorite journey,” says Washington Post restaurant reviewer Tom Sietsmea. “Karma reminds me why.”

The Fine Print

One dessert per table only

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