Chef Rajiv Chopra’s Bombay Velvet has the Dhuyaan; it’s bold and rich with an herbal headiness thanks to the roasted coriander smoke spreading luxuriantly around the rim.
There’s the Dhuyaan, one of the cocktails on the menu at chef Rajiv Chopra’s new Bombay Velvet in Reston, Va. It’s an amalgamation of bourbon, fenugreek, orange peel-infused barley water—and roasted coriander smoke. “I have trained my bartenders to make the drinks healthy and lively,” says Chopra. The aromatic flavors of wood chips rise from the glass and elevate the layers of piquant spices. Consider pairing it with the chargrilled flaming lamb chops, says Chopra, who was born in New Delhi and has been opening casual eateries in the region since 2010. The 2,500-square-foot Bombay Velvet, however, is his first fine dining establishment. The well-appointed restaurant is outfitted with traditional and modern touches from places like Bombay and the United States. There are velvet (natch) chesterfield sofas, American twists on Indian chairs and a 380-light chandelier. The cuisine is also a fusion of recipes from India’s regions and demonstrates how foreign influences (from Britain and Turkey, among others) have shaped the fare, creating a cross-cultural experience—and plenty of taste to fuel the fire. 12100 Sunset Hills Road, Reston, Va., bombayvelvet.us
Photography by: Greg Powers
