Indian cuisine, much like Indian culture, is characterized by its multifaceted, diverse, and colorful nature. Embracing this vibrancy is Ricksha, the latest rendition of the beloved Ricksha Streetside Tandoor in Kapitolyo. In this new and expanded space, Ricksha has elevated its dining experience with a larger menu, a full bar, and a focus on creating a welcoming ambiance for guests to relax and truly enjoy their meal.
Owners Cyril and Pierre Addison, both sommeliers with extensive experience in the hospitality industry, envisioned a space where they could merge their love for food and wine. The new, larger location provided the opportunity to not only expand their offerings but also introduce their at-home sommelier service, Love, Pierre. The restaurant’s exterior, adorned with a colorful logo and rangoli design, gives a glimpse of the vibrant experience that awaits inside.
Upon entering Ricksha, guests are greeted by radiant murals depicting scenes related to India’s food culture. The tastefully designed space reflects the growth and evolution of Ricksha over the years, with a more private dining area available for larger parties. With a total of 70 seats, the plush and pleasurable atmosphere ensures an exceptional dining experience.
The menu at Ricksha draws inspiration from Cyril’s mother, Rebecca “Amma” Addison, a Bangalore native. The dishes showcased are a reflection of Cyril’s upbringing and childhood favorites. However, Pierre was also instrumental in bringing Indian cuisine to the forefront. Ricksha’s approach to Indian cooking deviates from traditional methods, focusing instead on simple techniques that bring out the hearty and rustic flavors of the dishes. While Indian cuisine is often associated with spice and heat, Ricksha offers a more nuanced approach, utilizing spices without overwhelming the palate.
Contrary to the misconception that Indian food can be intimidating, Ricksha’s knowledgeable servers are adept at making appropriate recommendations based on individual preferences and skillfully pairing dishes with complementary wines. The Addisons emphasize the importance of balance in the pairing process, seeking well-balanced wines that enhance the flavors of each dish. The result is an adventurous wine list curated by Love, Pierre, showcasing the limitless possibilities of pairing wines with Indian cuisine.
For first-time diners, Cyril recommends trying the marina beach sundal salad, made with chickpeas tossed in mustard oil, seeds, green mango, and coconut. He also suggests the dhaba-style egg curry, a dish close to his heart, and the beef vindaloo, a slow-cooked delight marinated in ginger and vinegar. The menu at Ricksha offers a variety of standout dishes, each meticulously crafted with care and love.
Ricksha’s offerings extend beyond the savory, with an impressive selection of drinks and desserts. Noteworthy items include the delectable butter chicken, known for its marination and slow cooking in a flavorful blend of tomatoes, butter, cream, and spices. The palak paneer, a coconut, cumin, and spinach curry with homemade cheese, is a rich explosion of flavors. Accompanied by a diverse bread platter and authentic biryani cooked in clay pots, every aspect of the meal at Ricksha is a true culinary experience.
As the meal comes to a close, guests are encouraged to indulge in delectable desserts such as the gulab jamun, fried dough balls soaked in cardamom syrup, and the royal saffron kheer, a silky rice pudding adorned with toasted almonds and a hint of saffron. Each bite is a sweet ending to an unforgettable dining experience.
With its enticing ambiance, diverse menu, and impeccable service, Ricksha offers countless reasons to return. Whether it’s to savor a favorite dish or explore new culinary delights, every visit to Ricksha promises an extraordinary dining journey.
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