Rishi

Written By Unknown on Thursday, 8 October 2015 | 08:32

Rishis Indian Aroma

Rishis implies purity and this is the ethos behind the restaurant. Here at Rishis emphasis will be placed to suit the South-Indian palate which includes south Indian specialities like Dosas, Idlis, Vadas, Chettinad varieties etc, at the same time we have something to offer for everyone.

Influenced by thousands of years of South Indian culture, the food at Rishi’s Indian Aroma has been carefully prepared to present an interesting and exciting representation of one of the world’s most popular cuisines. A modern and colourful venue fit for all kinds of occasions, the restaurant can seat up to 110 people in total.

Enticing smells waft from city centre newcomer Rishi’s Indian Aroma. Present in Aberdeen for the past four years, the Glasgow branch launched in January 2013 following a hunt for the right premises – and an Edinburgh restaurant is in the pipeline for next year. The emphasis is on South Indian specialities such as dosas, idlis and vadas but a vast menu includes thalis, chicken, lamb and prawn madras, korma, patia and rogan josh. The restaurant offers weekday pre-theatre and lunch menus and free dosas on Mondays and Tuesdays. Cutting into a starter of mysore bonda reveals a colourful treat of bright carrot mixed with potato. The ennai katharikai kuzhambu (aubergine curry) is one of the spicier dishes but has a warm spice infusion rather than an unpleasant fire to it. With a modern and stylish décor of orange, cream and grey and a central location on busy Bath Street, Rishi's is shaping up to be a serious rival for other South Indian specialists in town.

Food :

Plain Dosa , A thin crispy pancake made of rice and lentil flour, served with Sambar and chutneys. Channa Bhatura.Deep-fried puffed bread made from wheat flour and served with chick peas masala

Rishis Indian Aroma Bath Street, Glasgow Dosa Channa Bhutara

Rishis Indian Aroma Bath Street, Glasgow Tandoori King Prawn TIkka

Tandoori King Prawn Tikka King prawns marinated with sesame seeds, cashew nut, freshly ground spices and yoghurt cooked over charcoal. Moist and tender prawns with a light charcoal taste.

Butter Chicken Dopiaza

Succulent pieces of chicken in gravy cooked with tomato, special herbs & spices with extra onion, tomato & cream gravy – the chicken again was moist with a very creamy sauce, similar to a Korma sauce so not spicy but with added flavouring to give it depth.Accompanied with Pilau RicePeshwari NaanFlat Indian bread stuffed with almonds, raisins, grated coconut and pistachios.