One of DC’s first---and the country’s foremost---Indian restaurants, The Bombay Club continues to play host to many of the world’s most powerful leaders with elegant food that is befitting its smart, classy décor. Designed to resemble a colonial club during the period of the Raj, the restaurant maintains its understated decorum, and sitting in the palm-bedecked dining room with the ceiling fans whirling quietly overhead connotes images of elephants, rubies, and endless trays of curries and roast meats. As a present-day destination, the kitchen, under the watchful eye of executive chef Nilesh Singhvi, turns out dish after dish of the best from the traditional, regional cookpot. Take the famous green chili chicken---a favorite of Hillary Clinton. It’s hot, but not intemperate, its flavors balanced between the chili burn and the comforts of cilantro and mint. A good beginning? The unique duck kebabs grilled in the tandoori oven. And to finish, settle on the ultra-smooth mango crème brûlée and the saffron kulfi.