Ruchi - Page 2

Serving delectably pungent south Indian dishes -- Nellore fish curry, mutter paneer, chicken biryani -- in a former industrial neighborhood

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A form of aromatherapy? Ruchi's chicken biryani
PHOTO BY RORY MCNAMARA

Kebabs of chicken tikka ($9) — boneless cubes of a rather orange hue, like tandoori chicken — were expertly seasoned and wonderfully plump and tender. But a kachoomar salad ($5), though a colorful jumble of diced onions, cucumber, tomatoes, and cilantro, was a little too salty despite the advertised (and presumably acidic) lemon vinaigrette. The saltiness came from what seemed to me like fish sauce — another hint of southeast Asia.

And, for the second week in a row, a winning dessert makes an improbable appearance. I've had plenty of kulfi (a kind of ice cream) before and never been particularly wowed. But Ruchi's pistachio version ($5), though possibly the least colorful item on the menu (it looked like a bit of ice floe), gave intense pleasure both as flavor and texture, the latter a fudgy denseness with the faintest hint of granularity. Housemade, too; accept no substitute.

RUCHI

Lunch: Mon.–Sat., 11:30 a.m.–2:30 p.m.

Dinner: Mon.–Sat., 5–9 p.m.

474 Third St., SF

(415) 392-8353

www.ruchisf.com

Beer and wine

AE/MC/V

Not noisy

Wheelchair accessible

 

Comments

The uttapam that you ordered arrived exactly as it should have. An uttapam and a dosa are exceptionally different creatures.

Posted by Debby W. on Jun. 10, 2010 @ 8:07 am

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