Karravaan Brings Silk Road Flavors to Union Market

Now open in the Union Market District, Karravaan is the latest restaurant from Chef Sanjay Mandhaiya of Pappe. Located at 325 Morse Street NE, the new spot explores the culinary legacies of the Silk Road, drawing inspiration from Persian, Portuguese, Indian, Turkish, and Tibetan traditions.

Mandhaiya describes the concept as a “romantic train journey” through food. That theme is echoed in the space, designed by CORE architecture + design, which nods to old Parsi cafés and South Asian train stations. An open kitchen styled like a train car, tilework reminiscent of colonial rail bridges, and a station clock all reinforce the [taste bud] trip.

The menu moves confidently across borders. Small plates include Tibetan momos with garlic-tomato chutney, Lebanese fish kofte with labne and sumac, and Georgian khachapuri with caramelized shallot spread. Larger dishes are bold and layered: Forbidden Duck comes with black rice and harissa honey-soy sauce; Carne de Vinha d’Alhos, a vinegar-and-chili-marinated pork chop, nods to Portuguese-Goan cooking. Several dishes, like the Turkish-style mixed grill, are built for sharing.

At the bar, Brian Swayze mixes drinks with a global lens as well. The Terracotta Warrior blends baiju, orange bitter wine, and amaro. A Spiced Martini adds saffron and baharat to the classic formula. One of the more ambitious cocktails, A Phool For You, is a clarified milk punch with rum, port, Madeira, chai syrup, and goat’s milk.

Rather than sticking to one region, Karravaan explores how ingredients and ideas have traveled for centuries. It’s a broad, thoughtful take on global influence… grounded less in fusion and more in history.

Totally worth adding to your itinerary, Karravaan is now open for dinner.