Malabar, DC's New Contemporary Southern Indian Restaurant, Focuses on Seafood

Restaurateur Ashok Bajaj brings his 20th eatery to the Forest Hills neighborhood.

Published on Feb. 27, 2026

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Malabar, a new contemporary Southern Indian restaurant in Washington, D.C.'s Forest Hills neighborhood, is focused on coastal cuisine and seafood. The restaurant is headed by restaurateur Ashok Bajaj, who is known for other Indian eateries in the region like Rasika and Bindaas. The menu features dishes like scallops caldine, Malabar seafood bouillabaisse, and desserts like bebinca and jackfruit ice cream.

Why it matters

Malabar represents a new direction for Bajaj's restaurant group, moving away from the northern Indian cuisine that has defined many of his previous establishments. The focus on southern coastal flavors and seafood dishes sets Malabar apart in D.C.'s diverse dining landscape.

The details

Located near the Van Ness Metro station, Malabar features an open kitchen, tropical decor, and abundant Indian artwork. Bajaj says the key difference between northern and southern Indian cuisine is the spices used, with southern dishes featuring more curry leaf, mustard leaf, and coconut. In addition to 'crowd-pleasers' from Bajaj's other restaurants, the menu includes unique items like scallops caldine and Malabar seafood bouillabaisse. The executive chef is Vikram Sunderam, who was behind Rasika and Rasika West End.

  • Malabar opened in January 2026.
  • Bajaj plans to open a new Italian restaurant called Rosselli by the end of March 2026.

The players

Ashok Bajaj

The founder of Knightsbridge Restaurant Group, which operates several other Indian restaurants in the D.C. region including Rasika and Bindaas. Malabar is his 20th restaurant in the area.

Vikram Sunderam

The executive chef at Malabar, who is a Bombay, India native and was previously behind Rasika and Rasika West End. He was awarded Best Chef: Mid Atlantic by the James Beard Foundation in 2014.

Carlos Cardona

The chef who will lead Bajaj's upcoming new Italian restaurant concept, Rosselli, which is expected to open by the end of March 2026. Cardona was previously at Hong Kong's NOI by Paulo Airaudo.

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What they’re saying

“In the north, a lot of nuts are used in the cuisine, like cashew nuts, almonds, poppy seeds (and) saffron. Whereas in the south, you have curry leaf, mustard leaf and coconut.”

— Ashok Bajaj, Restaurateur (WTOP)

“Downtown, as you know, has been not very busy, not thriving. Rosselli restaurant is expected to open by the end of March.”

— Ashok Bajaj, Restaurateur (WTOP)

What’s next

Bajaj plans to open a new Italian restaurant concept called Rosselli by the end of March 2026, featuring chef Carlos Cardona.

The takeaway

Malabar represents a new direction for Bajaj's restaurant group, moving away from the northern Indian cuisine that has defined many of his previous establishments and focusing instead on the coastal flavors and seafood dishes of southern India.