Ruchi Indian Cuisine 3300 Bob Billings Parkway (formerly 15th Street)
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Settled in what used to be Jade Indian Grill, Ruchi Indian Cuisine has a casual and inviting interior where patrons can choose to sit upstairs in booths or in tables on the lower level. Enjoy your food to the tune of tablas and the sitar, and you've got a place that will rival India Palace for the south Asian cuisine hot-spot.
Food Type: Authentic Indian food, bringing together tastes from all of India. With dosas from the South, chole batura from the North and well-known favorites like chicken tikka masala and naan, there are many options to fit your mood. Help the meal go down with some lassi or masala chai, and finish off with a little rasgolla or any other sweet you prefer.
**Price range:** Appetizers range from $4.95 to$ 6.95 and entrées range from $9.95 to$ 12.95. Add an extra $2 to$ 3 to the entree and it can be made into a thall, which includes rice, naan or poori, raitha (yogurt and cucumber sauce), chutney and dessert.
Attire Requirements: Informal. You can wear what you want when you eat here, but if you plan on eating at the buffet, wearing pants with an elastic waistband might be a good idea.
Date-worthiness: Depends on what mood you are going for. The decorations are simple and the restaurant has a brightly lit interior. Not great for intimacy, but excellent for a casual evening out.
Booze Availability: There is a beer and wine list available. Vegetarian Friendly: Extremely. There are at least 35 dishes on the menu that would satisfy any hungry vegetarian, or any carnivore, for that matter.
—Maha Musud
Super short supper
Coconut Curried Chicken (Makes 4 servings)
What You'll Need:
1 pound boneless skinless chicken breasts (3 or 4 breasts) cut into bite-size pieces
2 tablespoons powder
2 tablespoons curry powder
1/2 cup canned light coconut milk
1 tablespoon canned tomato paste
2 teaspoons of vegetable oil
3 minced garlic cloves or 3 teaspoons of garlic powder
1 small onion, chopped
1 teaspoon chopped fresh ginger
1/8 teaspoon cayenne pepper
In a 2-quart microwave-safe dish stir the chicken with the oil until good and greasy. Stir in the curry powder, garlic, onion, ginger and cayenne. Nuke for three to five minutes stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Spread the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly into the chicken and cover tightly with plastic wrap. Nuke for 10 to 12 minutes, stirring a few times until the sauce thickens and the flavors are blended. Stir in the salt and serve.
1/2 teaspoon salt
Serve over rice to soak up the sauce and top with 1 tablespoon of chopped fresh cilantro. (Instant rice is easy and comes in a box with instructions: Just add water).
Source: A Man, A Can, A Microwave: 50 Tasty Meals You Can Nuke In No Time
Anja Winikka
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