Why go: This kebab house in Silver Spring’s Cloverly neighborhood is as much a place of pilgrimage as the nearby mosques for the Muslims who flock here daily. This is the genuine article, one of the best sources of skewered meats and fiery curries in a region where kebabs are becoming as common as burgers.
What to get: Bone-in chicken kebab; minced-meat kebab; skewered, seasoned lamb chops, crusty outside, tender inside; chicken karahi, a heady concoction with garlic, ginger, tomatoes, chilies, and cilantro; naan.
Best for: Hearty appetites; chili-heads.
Insider tip: Karahis are at their best when they’re spiciest; if you’re game, tell the cashier you want yours to taste the way his does.
>> See all 2010 Cheap Eats restaurants here.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
