06/05/2012 08:08 am ET

Bombay Club Highlights Four Regions For Indian Culinary Tour

WASHINGTON -- D.C. is an international city in part because of its food. On Monday, we recommended a Sri Lanken meal at Monsteratt House. Last week we covered Feastly and picked the Taste of Georgetown. There's no shortage of pop-up culinary options, too.

And while Bombay Club is no pop-up -- it's been a cornerstone of downtown fine dining since 1989 -- it's offering a special culinary tour of its own this month, featuring a different region of India in four dinners. Goan food traditions will be celebrated through June 9, followed by Rajasthani cuisine from June 11-16, Mughlai dishes from June 18-23 and Hyderabadi dishes from June 25-30.

Executive Chef Nilesh Singhvi, who previously worked for the Taj Group of Hotels, the leading luxury hotel chain in India, is celebrating the 24th anniversary of the restaurant.

Details about the dinners, from a media advisory:

Located along India’s West Coast along the Arabian Sea, Goa is India’s smallest state by area and fourth smallest state by population. The region is known for its seafood, fresh coconut milk, rice and local spices. Goa has a tropical climate and the cuisine is influenced by its Hindu origins, Portuguese colonialism and modern techniques. Dishes from this region to be showcased include Prawn and Bhindi Curry with coconut, chili pepper and coriander; Crab Xec Xec with toasted coconut, onion and toasted spices; Pork Vindaloo with onion and peri peri masala, as well as Cauliflower Sukkem with mustard, curry leaves and ginger. For dessert, guests can experience Tender Coconut Caramel Pudding and a Coconut Soufflé.

Rājasthān is the largest state within the Republic of India. Located in the Northwest corner of India, Rājasthān encompasses most of the Great Indian Desert. The cooking in this region is influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Due to the scarcity of water and fresh vegetables, people of this region had to prepare food that could last for several days. Dry fruits and nuts, spices and yogurt are used in many delicacies. Standout dishes from this region include Kheere Ki Kachori with cucumber, flour and yogurt; Achari Titar with yogurt, mustard, cumin, fennel and onion seeds; Handi Bootha with lamb, onion, cashew, garam masala; Rajasthani Gatte with gram flour, yogurt and chili peppers; Mangodi Pulao with rice and lentil dumplings, as well as Dal Panchmel with five lentils, onion and tomato. For dessert, guests can enjoy Shrikhand with yogurt and candy sugar, or Dal Badam Halwa with almond, lentil and sugar.

Mughlai is a style of cooking used in Northern Indian, specifically in the regions of Uttar Pradesh and Delhi. The cuisine is strongly influenced by the Muslim, Persian and Turkic cuisines of West and Central Asia, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region. The tastes of Mughlai cuisine can vary from extremely mild to spicy. Dishes have a distinctive aroma and the taste of ground and whole spices. Moghal chefs are known for perfecting an aromatic cream sauce made with ghee, cream, garlic and onions. Menu highlights from this region include Murgh Parcha Kebab with chicken, ginger, garlic and spices; Paneer Pudina Tikka with mint, yogurt and garlic; Awadhi Murg with chicken, yogurt, onion, almonds and mace; Dum Ki Macchli with fish, roasted gram flour, yogurt and cashews; Khumb Kasoori Zafran with shitake, fenugreek, saffron and yogurt, as well as Bharwan Shimla Mirch Ke Anar with peppers, potatoes, peas, paneer and tomatoes. For the perfect ending, guests will enjoy Seviyon Ka Muzaffar with vermicelli, milk and almonds, or the Phirni with rice, milk and pistachios.

Hyderabad is the capital of Andhra Pradesh, India and is known by many as the City of Pearls. The cuisine in this region is heavily influenced by Turkish, Arabic, Mughlai and Tandoori cultures, incorporating ingredients that are carefully chosen and cooked to the perfect temperature. Utmost attention is given to selecting the right spices, meat and rice to use in a dish. Therefore an addition of herbs, spices and condiments add a distinctive taste and aroma. The key flavors of this region are coconut, tamarind, peanuts and sesame seeds. Dishes featured will include Shikampuri Kabab with lamb, lentils, caramelized onion and garam masala; Shrimp Moille with onion, coconut, curry leaves and clove; Achari Gosht Ki Pasliyan with lamb chops, onion, yogurt, mustard, fennel and onion seeds; Chicken Chettinad with onion, coconut, fennel, tomato and curry leaves; Aloo Dhaniya Korma with potato, coriander, yogurt and onion, as well as Mirch Baingan Ka Salan with eggplant, jalapeno, sesame, coconut and coriander. For dessert, guests will enjoy Khubani Ka Meetha, stewed apricots, or the Pal Payasam with milk, rice and jaggery.

Each dinner is priced at $52 per person or $78 with wine pairings.