FEELIN RICH IN ROYAL INDIAN CURRY HOUSE
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FEELIN RICH IN ROYAL INDIAN CURRY HOUSE




I have always been curious about  India. Most of it stems from my fascination with their food and culture.

On trips outside the country, I find myself gravitating towards their exotic dishes. While in Singapore for example,  I tried and enjoyed their Prata and buttered chicken along with Biryani and samosas.

Yesterday, I was privileged to have been invited to try this new restaurant in Libis called R.I.C.H aka Royal Indian Curry House.


An authentic Indian restaurant with traditional gold theme for its interior, the owner and the Chef are both Indian.



Here's my take on their food ...


MASALA PAPAD P169

Papadum or papad  -  a thin, crisp , disc-shaped food from the Indian subcontinent typically based on seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat ( Wikipedia)
Masala Papad  is an Indian snack /starter with roasted papadums topped with tomato onion and spices.


Think nachos just for visualization. But the similarity ends there. First of all the papadums were really thin, crispy and flavorful. I can just munch on them all day. The tomatoes, onions and spices  were toppings sans the cheese or beef.  You can choose among 3 dips - sweet tamarind,  refreshing mint or  spicy dip  . Personally though, I like mine plain with nary any sauce


Samosa Veg P179
Puff pastry filled with potatoes and peas or chicken deep fried until golden brown
Now this is reminiscent of our local empanada but fatter and less oily. I never thought I'd love potato and peas filling. This was scrumptious even without any protein



Chicken Tikka P459

Amazing how tender the chicken  pieces were thanks to a yogurt marinade. Must try to replicate at home.


Murg Makhani (Butter Chicken) P459
Tandoor chicken cooked in creamy tomato gravy and  finished with butter punjabi
Juicy and tender thigh fillet swimming in  a rich pool of red sauce. Gravy is indeed the right noun to use here considering how thick and flavorful the  scarlet liquid was. I had  an enjoyable time dipping my nan in it. So good!





Summary
That  whiff of  curry and  strong spices  upon entering the restaurant were harbinger of good things that waited for us for lunch that day.

The words authentic, classic and traditional Indian food comes to mind and Chef Brikman did not disappoint.

There was a bit of an issue in translation but with a bit of a smile and some body language, were were able to understand each other perfectly.

The owner whose name escapes me at the moment was born in Nepal but grew up in India. He and his family have been in the country for 4 years to date and so is Royal Indian Curry whose very first branch was born in MOA.

This branch in Libis is the most recent among a total of 3 branches.

Asked why they named the restaurant , Royal Indian Curry House, he simply said he wanted to anyone who eat in his resto to feel royal or to be treated royally. And royal, we felt indeed.

Service was excellent.  Waiters were knowledgeable about the food being served.

I loved that everything is made from scratch  from the sauces, nan , even to the yoghurt which they ferment themselves.

I can not wait to return here with the piggery and the handsome hubby to try other items in their menu.




Royal Indian Curry House Menu, Reviews, Photos, Location and Info - Zomato

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