Spice Rack 

Indian food from Hemant Oberoi at The Kennedy Center 
| Washington D.C.   Cooking | Erin Hartigan
Kennedy Center

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After you've absorbed the music, jewelry and art at the Kennedy Center's three-week exploration of India, sample the extraordinary food from one of that country's best talents.

Hemant Oberoi, the grand chef of Mumbai's Taj Mahal Palace (and creator of restaurants like London's Bombay Brasserie), has taken over the kitchen at the Kennedy Center. For the duration of the Maximum India celebration, Oberoi will be preparing lesser-known, spice-enriched dishes ($65 for three courses) from across his homeland. Don't come expecting butter chicken.

A tender lamb shank braised in a mellow saffron sauce conjured the flavors of the arid state of Rajasthan, and beginning next week, the casual KC Café will serve a swath of street eats, including masala dosas, minced lamb with buttered bread, and an Indian burger.

Diners also have the chance to pick up some spicy skills this Sunday: Oberoi will share his secrets at a free cooking demo on the Kennedy Center's Millennium Stage. Or, try cooking Oberoi's Southern Indian deep-fried prawns with coconut chutney at home (click here to download the recipe) if you can't make it to the Center.

The Kennedy Center, 2700 F St. NW (at Virginia Ave.); 202-467-4600 or kennedy-center.org

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The Kennedy Center 2700 F St. NW Washington DC 20566 202-467-4600
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