Tell us we're going to have Indian Cuisine and you can see our tastebuds getting excited for our next meal of savory dishes and phenomenal cocktails! So when we heard that Tapori was opening in DC, we knew that they would be the perfect inclusion for this month's The Art of the Snack!

We wanted to explore more with this H Street find and to talk with Dante Datta who is an industry veteran who is one half of the founding team Daru (Chef Suresh Sundas is the other founder). We discovered more about this restaurant and bar who has a number of our soon to be favorite street foods that we'll have to enjoy the next time we're in the neighborhood.

ATHLEISURE MAG: Before we delve into Tapori, we'd like to know about the backgrounds of you as well as Chef Suresh Sundas and how they came together to create this restaurant!

DANTE DATTA: Suresh Sundas, the executive chef of Tapori, hails from Nepal and arrived in the U.S. in 2007, fueled by his passion for the vibrant flavors of his homeland. Drawing from the shared spices of Indian and Nepalese cuisines, he aims to showcase the unique Indo-Chinese influence of Himalayan dishes while introducing traditional Nepalese momo (dumplings) and noodles to the menu.

I bring a wealth of experience in crafting cocktails to Tapori, drawing on my deep appreciation for flavors and cultural influences. As a first-generation American with roots in West Bengal, I have embraced my heritage while honing my skills in mixology. My background in creating innovative and balanced drinks reflects a commitment to using fresh, quality ingredients along with a nod to traditional Indian flavors, allowing me to create a unique cocktail menu that complements the vibrant street food of Tapori and adds a personal touch to the dining experience.

AM: Can you define what Indian Street Food is and why did you want this to be the focus of Tapori?

DD: Indian street food is a vibrant celebration of bold flavors and aromas, crafted on bustling streets across the country. With diverse offerings like tangy chaat, succulent kebabs, and irresistible vada pav, each dish reflects rich regional traditions. At Tapori, we want to embrace the spirited culinary culture to provide guests with an experience that transports them directly to the heart of India's street food scene.

AM: What are the flavors and ingredients that are indicative of Indian cuisine?

DD: Indian cuisine is characterized by its bold and diverse flavors, featuring a symphony of spices like cumin, coriander, turmeric, and cardamom that create layers of complexity in each dish. Fresh ingredients, such as vibrant herbs, lentils, and seasonal vegetables, come together to craft rich, aromatic meals that excite the palate and evoke the warmth of home-cooked Indian fare.

AM: What can you tell us about The District's historic H St which is where you are located.

DD: Opening Tapori on H Street felt like a no-brainer for us - this lively area is buzzing with energy and creativity, perfect for our vision of serving up mouthwatering South Asian street food. We wanted to join the mix of eclectic bars and eateries and offer something that not only celebrates our heritage, but also adds to the vibrant culinary scene that H Street is known for. It’s all about bringing people together over great food and drinks in a place that’s all about good vibes and community! We’ve been so well supported with the neighborhood we wanted to continue to grow them.

AM: What does Tapori mean?

DD: Very "tapori," a Hindi word that loosely translates to "rowdy" or "vagabond." The new spot channels a Mumbai subculture popularized by Bollywood in the mid-90s.

AM: In terms of ambiance, what can guests expect when they come in to dine?

DD: A large bar, open kitchen and 20-person communal table — mingling encouraged — are set for a party vibe. You'll also see more tucked-away booths and a mural by local artist Patrick Owens.

AM: Tell us about Edit Lab at Streetsense who designed this space!

DD: As a friend of Brian Miller, I’ve always admired his unique approach to design. At Edit Lab at Streetsense, Brian and his team are renowned for creating immersive environments that reflect a brand’s personality and enhance the guest experience through thoughtful architectural details and material choices. Their collaborative process with chefs and restaurateurs ensures every element feels intentional and cohesive, demonstrating creativity, cultural sensitivity, and meticulous attention to detail, which makes us trust them implicitly.

For Tapori, Edit Lab has been dedicated to crafting a vibrant atmosphere. The design features hip neon accents reflected off mirrored walls, wood paneling, intimate booths, and banquette seating, contributing to a lively and warm dining experience.”

AM: Your menu reflects and takes culinary inspiration from different regions in India.

DD: Yes, we will be pulling from regions from the Himalayas, Mumbai, and Kerala for example.

AM: Can you tell us about the regions that you pull from and the kinds of dishes and ingredients/spices that come from those areas?

DD: At Tapori, the culinary inspiration comes from vibrant regions of South Asia, particularly Nepal and India, featuring dishes like momo (dumplings) and various Indian street foods enriched with spices such as cumin, coriander, turmeric, and garam masala. The restaurant also embraces Indo-Chinese fusion, incorporating bold flavors and fresh ingredients to create an exciting and memorable dining experience.

AM: How important is it to offer dishes that include vegetarian, seafood, and various meat options?

DD: South Asian cuisine is so diverse, and one of the best things about it is how it brings everyone to the table. You can have vegetarians, vegans, and meat lovers all chilling together, and each one will find something they love. It’s all about the flavors and options that make sure everyone leaves happy and satisfied!

AM: What are 3 appetizers that we should be thinking about when we come in to eat with friends and family?

DD: Lotus Root Chaat features crispy lotus root tossed with gram flour, drizzled with sweet yogurt and a sprinkle of black salt for a delightful crunch and tang.

Cauliflower 65 delivers a spicy and savory experience with oven-roasted cauliflower, enhanced by roasted garlic, aromatic curry leaves, mustard seeds, and served with a rich Kashmiri chili mayo.

Buff Chili combines tender buffalo, stir-fried with a flavorful blend of soy sauce, timur, and onions, all topped with crispy puffed rice for an exciting texture and taste.

AM: In terms of small plates, what are 3 that you suggest that we should have in mind?

DD: Calamari Kuttu features tender stir-fried squid seasoned with aromatic black pepper, fennel, and a tangy tamarind sauce for a bold flavor profile.

Jhol Momo offers bison dumplings nestled in a fragrant stew enriched with nutmeg and infused with chili garlic oil for a warming and savory delight.

Gunpowder Masala Dosa presents a crispy fermented rice lentil crepe filled with spiced aloo masala, served alongside sambar, coconut chutney, and tomato chutney for a vibrant and satisfying meal.

AM: What are 3 main dishes that we should have in mind?

DD: Goat Pakku Biryani is a fragrant dish featuring tender slow-cooked goat infused with saffron, nutmeg, and black pepper, layered with aromatic basmati rice and mace for depth of flavor.

Bhatiki Bater highlights tandoori quail marinated in bold Kashmiri chili and garam masala, served with creamy yogurt and a drizzle of mustard oil for a deliciously spicy kick.

Seabass Kebab showcases succulent seabass blended with sundried tomatoes, green chili, and carom seeds, served with a creamy mint labneh and a hint of Amritsar spice for a fresh and zesty taste.

AM: What are 3 desserts that are a great way to complete our meal when we're sharing with the table?

DD: Gulab Jamun is a classic Indian dessert consisting of small, soft balls made from khoya (milk solids) soaked in fragrant rose syrup, offering a rich and sweet delight.

Rasgulla features spongy, white cheese balls cooked in light sugar syrup, delivering a refreshing and satisfying sweetness that's perfect for any occasion.

Kheer is a creamy rice pudding made from basamati rice, milk, sugar, and flavored with cardamom and nuts, creating a comforting and indulgent treat.

AM: What are 3 cocktails that you recommend that we should have?

DD: Tapori Cocktail - A tamarind flavored take on a classic Boulevardier.

Achari Martini - A take on a Dirty martini using a brine made for Achar, a south asian pickle used as a condiment.

The Pineapple-Timur Daiquiri is a refreshing twist on the classic cocktail, featuring acidified pineapple that adds a bright, tangy sweetness in place of traditional lime juice. This vibrant drink combines the tropical essence of fresh pineapple with the unique, slightly spicy notes of timur (Sichuan pepper) tincture.

AM: Do you have a Happy Hour and if so, please tell us about this!

DD: We will be offering a varieties of cocktails, beer and wine at happy hour eventually.

AM: Are there any events coming up in the Spring that we should keep an eye out for?

DD: Yes, Look out for a fun collaboration with Service Bar, Albi, Martiny’s (NYC) and Angel Share (NYC) on April 7th!

IG @tapori.dc

PHOTO CREDITS | Deb Lindsey