Rasa
Das Sreedharan at Rasa in 1998
© Francesca Yorke
Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>4/5
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Time Out says
Fri Jan 29 2010
The original branch of the Rasa chain is still going strong, serving the vegetarian dishes from Kerala with which it broke the anglicised curry-house mould in 1997. The hot-pink interior sees a roaring weekend trade, thanks to the great Indian cooking at very reasonable prices. Following snacks (not just poppadoms, but achappam and pappadavadai too) with pickles, you could have a masala dosa, but that hardly seems the point. Instead, get stuck into the more unusual dishes, such as the wonderful moru kachiathu – a turmeric-infused, sweet-sour runny yoghurt dish made with mango and green banana – or a simple rasa kayi: mixed veg in a full-flavoured gravy. Both cost under a fiver. Tamarind rice was under-spiced, but the breads are great – a nice coil of paratha, for instance – and the enticingly dry black-eye bean dish, stir-fried with onions and spices, is a subtle delight.
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