Best Use of Cashews
2305 18th St. NW; (202) 483-9300
To ascend to the pinnacle of cashew knowledge, you must weave your way through the lesser mortals in miniskirts and peep-toe heels on 18th Street and grab a seat at Himalayan Heritage, a part Indian, part Himalayan restaurant. Order the malai kofta, also known as “Buddha Delight” (to give it a Nepalese flare). The dish really works that nut. Pulverized cashews are mixed with khawa (concentrated milk solids), peas, potatoes, peanuts, paneer, raisins, and corn flour to make the kofta or fried dumplings. The dish’s complicated sauce is actually a combination of two different sauces, bringing together the aromatics of cardamom, cloves, ginger, garlic, and coriander. Between the bronzed veggie-nut balls and their dense, creamy sauce, you have a dish worth suffering any sort of indignity to sample, even weaving your way through the Adams Morgan streetscape.