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$50  + Tax/Tip
Sun, 6/9
6:30 PM
Penn Quarter


DAY 1: 6-Course Experimental Indian Dinner Series

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.” Take the journey with us as we move into Karma Modern Indian for the evening. Chef Kumar will be coming in and out of the kitchen to answer your questions and tell you everything you always wanted to know about one of the world’s great cuisines.

About the Host:

Ajay Kumar

Executive Chef

Chef Kumar worked for years in five Star hotels in his hometown of New Delhi, including Grand Hyatt and Hotel Nikko, before moving to D.C. in 2007. He worked very successfully as a private caterer before taking on the Executive Chef role at Karma in 2018.

The Lineup

All savory courses will be served family-style. Dessert will be portioned individually.

  1. Sweet and Tangy Grilled Taro Root

    with caram and sour and sweet mango chutney

  2. Pan Seared Scallops

    with sesame seeds and red pepper sauce

  3. Seekh Kebabs

    tandoor grilled minced lamb kebabs served with mint chutney

  4. Grilled Branzino

    marinated with house spices and served with tempered spinach

  5. Pheasant Nadan

    pheasant cooked with curry leaves and mustard seeds, served with mushroom biryani and wild mushroom truffle oil naan bread

  6. Coconut Cake

    with raspberry sauce


611 I St NW

Washington, DC 20001

Event FAQs

Do I have to bring printed tickets to the event?
No tickets are needed.
What can/can't I bring to the event?
Please bring your ID as well as cash if you plan on purchasing beverages.
Are there ID requirements or an age limit to attend?
Yes. ID is required and you must be 21+ to attend.
What is the event ticket cancellation/refund policy?
Tickets to our events are non-refundable. However, for first-time emergency requests, we allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
What dietary restrictions/food allergies can be accommodated at this event?
At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.

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