Indian-Pakistani-Mexican fusion may sound crazy, er, krazi rather, but just wait until you taste it.

According to Naumaan Hamid, the owner of Krazi Kebob, when a Washington Post food writer randomly walked into his store last year, she felt compelled to write. That's how good the food at Krazi Kebob is. The result was a pretty glowing review of Naumann's unique Indian-Pakistani-Mexican fusion concept. And yes, I just said "Indian-Pakistani-Mexican fusion," which sounds crazy, er, krazi rather, but wait till you taste it. I ordered the most popular item on the menu, a fresh naan wrap, which is basically an Indian burrito. First they take a fresh-made naan, an Indian flatbread that's cooked up right in front of you in the specialty Tandoor oven, then they stuff it with an array of spicy, marinated and fresh-chopped ingredients. I got the spicy chicken tikka, topped with curried chickpeas, basmati rice, hot desi salsa and the piece de resistance, Naumann's special formula sauces—the tangy tamarind chutney and the fresh mint cilantro chutney. One bite and I knew exactly why the Post reporter felt compelled to write. My only question, though, is how did she hold her pen and wield a massive naan burrito at the same time?

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Menu Highlights:
Fresh Naan Burrito, $6.59 to $7.49
Naan Quesadilla, $6.59 to $7.49
Krazi Bowl Salad, $6.59 to $7.49
Krazi Grande Nachos, $7.59 to $7.99
Paneer Stuffed Naan, $4.49

Hours:
Every day, 11 a.m. to 10 p.m.