Back in February, I wrote about Ruchi
The vegetable samosas were the first appetizer to the table.
I didn’t have a chance to try these at the previous location but they were a welcome start to the meal here. Inside the well fried exterior was a filling of creamy potato and quite a spicy kick. It seems that Ruchi hasn’t lost their touch when it comes to spiciness.
An order of chicken pakoras was the second appetizer.
Due to the number of entrees were ordered, we were given the choice of soup or salad. I immediately went with mulligatawny soup but was dejected to find that wasn’t an option, not even as an extra cost substitution.
After the reconstituted bowl of soup, the first entrée was an order of the combination biryani.
When trying to explain biryani to Alvin and Kate, my best answer was “think of it as an Indian take on fried rice.” I don’t know how accurate that is, but it seemed to convey the concept.
Like my previous visits to Ruchi, this biryani is all rice and no meat. There also isn’t the diversity of spices and flavors as in the same dish from
I was looking to give Alvin and Kate a very basic introduction to Indian cuisine, so I also ordered the Chicken Tikka Masala, the Glaswegian favorite.
Knowing there was an abundance of chicken on the table, I tried to add a little variety with an order of lamb vindaloo.
Initially I was disappointed. For a vindaloo there was no real spiciness.
However I realized it was a cumulative effect, but in the end it was still a pretty mundane vindaloo.
Hoping to finish the round of entrées with a bang, I ordered the Chicken Tandoori. While I was expecting the big sizzling platter of piping hot chicken like at
Don’t get my wrong, the chicken was quite juicy and very well roasted. The coating was also quite thick and had more than a little spice to it.
There’s no doubt in my mind that things have improved at Ruchi
For my first review of Ruchi India, please click here