• Washington DC


    Black Cod

    red wine vinegar / fennel seeds / star anise / ginger garlic paste / yogurt / chili powder / honey / dill / cream / salt / English cheddar

    Rasika's black cod is first marinated with red wine vinegar, fennel seeds, star anise, and ginger garlic paste. It is then marinated with full-fat yogurt, ginger garlic paste, chili powder, honey, fresh dill, heavy cream, salt, and English cheddar cheese. The fish is baked in the oven, resulting in a gratinée effect with a crust of melted cheese on top. It is served on a bed of potatoes tossed with dill, cumin, ginger, and green chiles.

    Signature Dish

    From Prep to Plate

    Host Seth Tillman heads to Rasika Indian restaurant in Washington D.C., where he meets James Beard Award-Winning Chef Vikram Sunderam. Chef Vikram shows Seth the secret to Rasika's black cod, which is twice marinated in a unique blend of ingredients and then topped with English cheddar cheese for a gratinée effect. Seth discovers the culinary wonders of Indian cuisine and learns about the introduction of seafood to Indian cuisine. The meal also includes mouthwatering palak chaat, a famous fried spinach dish that perfectly complements the black cod.

    Nobody glorifies the cooking of India like Rasika

    Tom Sietsema, The Washington Post

    More about the Restaurant



    633 D Street, NW
    Washington, DC 20004

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