Renowned restaurateur Ashok Bajaj is on the move again, this time with a focus on coastal flavors. The visionary behind celebrated D.C. dining establishments such as Rasika, Bombay Club, and Bindaas is launching a new Indian dining experience called Malabar under his Knightsbridge Restaurant Group. This new venture is set to take over the short-lived Rosedale, which had a rotisserie theme and operated for just a year in Forest Hills, and is slated to open its doors in mid-January at 4465 Connecticut Avenue NW.
Bajaj shared with Eater, “The idea of a coastal Indian restaurant has been on my mind for several years. While we have touched upon seafood in our other establishments, we’ve never dedicated a full focus exclusively to it.”
Named after the enchanting Malabar Coast along southwestern India, the restaurant pays homage to a region rich in history and diverse culinary influences. This coast was not only a scenic paradise with palm trees and beaches but also a pivotal hub in the historical spice trade, blending a variety of cultures and cuisines.
The vibrant history and flavors of the Malabar Coast are captured beautifully in the restaurant’s menu, crafted by Bajaj and Vikram Sunderam, a James Beard award-winning executive chef. One standout dish is the crab cake, which offers a fresh twist on the Chesapeake classic, incorporating fennel, black pepper, and a special mayo. Another exceptional offering is the scallops Caldine, which merges the shellfish with coconut, green chile, and cilantro. Notably, the black cod draws inspiration from a beloved dish at Rasika, featuring a unique marinade of ginger, tamarind, and jaggery for a distinctive taste.
Bajaj has expressed particular excitement for the Bouillabaisse, which will feature a rotating selection of seasonal seafood. “Don’t forget that Pondicherry was a former French colony, so much of the cuisine is heavily influenced by French culinary traditions,” he points out.
Although seafood will take center stage, Malabar will also feature a variety of meat dishes. One of the highlights is the Goan lamb cutlet, which combines cured lamb with peri-peri masala and vindaloo chutney, accompanied by straw potatoes. The Mangalorean chicken curry introduces elements of the sea with fresh coconut, garlic, fenugreek, and coriander seeds. Surprisingly, the menu will also showcase a tandoori rotisserie chicken, giving a nod to its predecessor, Rosedale.
Make sure to save room for dessert at Malabar! Diners with a sweet tooth will be thrilled by treats like the banana toffee Paniyaram, which features a delightful sweet rice-lentil dumpling served with coconut ice cream.
