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Site Design Copyright 2008 Aphrodite, Inc.
Aphrodite, Inc.
Freelance Writing, Editing, and Design
Freelance Writing, Editing, and Design
What's New: Rasoi
Providence, RI
Providence, RI
Southern New England is home to some of the best restaurants around, and more are firing their grills every
day. As any traveling foodie can attest, we’re pretty lucky around here - but there’s a flip side; it’s possible to
miss the opening days of a venue that would otherwise be of great interest, simply because there’s so much else
happening on the culinary scene. Therefore, I’m dedicating this What’s New column to ‘What’s New to Me’ - and
quite possibly, what’s new to you.
Rasoi Restaurant, Providence’s newest destination for Indian food, opened its doors in October of 2006. With its
muted yellow walls and recessed lighting, its island bar and open stainless steel kitchen, Rasoi is all modern
sophistication, very different in tone from its sister restaurant, Thayer Street’s renowned Kabob and Curry. The
menu at Rasoi has been pared down to focus on the best examples of Indian regional cuisine, delivered with a
gourmet twist.
From start to finish, my first visit to Rasoi was a pleasant experience. My husband and I were greeted warmly and
escorted to a corner table, where a sample of the featured wine was poured for us. Fresh papadums - lentil and
black pepper wafers not unlike tortilla chips - followed soon after. As it was a Monday night, we were privileged to
listen to Koyel Ghosal and Chris Pereji, both local musicians and music instructors, perform on sitar and tabla
while we studied the menu.
We began our meal with the Aloo Tikki Chat - potato patties smothered in tamarind chick pea masala - and a
basket of warm, gooey honey and ginger naan. After much deliberation, I decided on the Kofta with Pitted Plums
- lamb dumplings stuffed with dried plums and simmered in sweet-spicy Kashmiri sauce. My husband chose the
Avadhi Mutton, richly flavored and incredibly tender. Each entree came with a choice of two sides. Everything we
sampled was very flavorful and complex, yet nothing was overly spicy.
For vegetarians, there’s a separate section of the menu, featuring unique dishes and meatless variants on
popular selections. There’s also a selection of tempting deserts, including warm carrot and nut pudding topped
with ginger ice cream, and an incredibly creamy house-made rose and pistachio ice cream served with warm fresh
berries.
Prices at Rasoi are reasonable, especially considering the quality of the food. Appetizers range from $4.99 to
$6.99, the soup of the day is $2.99, and breads are $3 for a basket of four pieces. Entrees range from $8.99 for
the vegetarian Chana Masala to $19.99 for the Chaamp Taazdar (marinated lamb chops). Lunch entrees, sized
appropriately, are $5.99-$9.99, and like the dinner selections come with a choice of two sides. There’s a Sunday
Buffet Brunch for $10.99/person, and a ‘Simply Vegetarian’ buffet on Saturday afternoons for $8.99/person; both
are a great way for Indian food novices to sample a variety of dishes. Rasoi also offers take-out and delivery,
full catering services, and cooking classes (held on alternating Saturdays).
day. As any traveling foodie can attest, we’re pretty lucky around here - but there’s a flip side; it’s possible to
miss the opening days of a venue that would otherwise be of great interest, simply because there’s so much else
happening on the culinary scene. Therefore, I’m dedicating this What’s New column to ‘What’s New to Me’ - and
quite possibly, what’s new to you.
Rasoi Restaurant, Providence’s newest destination for Indian food, opened its doors in October of 2006. With its
muted yellow walls and recessed lighting, its island bar and open stainless steel kitchen, Rasoi is all modern
sophistication, very different in tone from its sister restaurant, Thayer Street’s renowned Kabob and Curry. The
menu at Rasoi has been pared down to focus on the best examples of Indian regional cuisine, delivered with a
gourmet twist.
From start to finish, my first visit to Rasoi was a pleasant experience. My husband and I were greeted warmly and
escorted to a corner table, where a sample of the featured wine was poured for us. Fresh papadums - lentil and
black pepper wafers not unlike tortilla chips - followed soon after. As it was a Monday night, we were privileged to
listen to Koyel Ghosal and Chris Pereji, both local musicians and music instructors, perform on sitar and tabla
while we studied the menu.
We began our meal with the Aloo Tikki Chat - potato patties smothered in tamarind chick pea masala - and a
basket of warm, gooey honey and ginger naan. After much deliberation, I decided on the Kofta with Pitted Plums
- lamb dumplings stuffed with dried plums and simmered in sweet-spicy Kashmiri sauce. My husband chose the
Avadhi Mutton, richly flavored and incredibly tender. Each entree came with a choice of two sides. Everything we
sampled was very flavorful and complex, yet nothing was overly spicy.
For vegetarians, there’s a separate section of the menu, featuring unique dishes and meatless variants on
popular selections. There’s also a selection of tempting deserts, including warm carrot and nut pudding topped
with ginger ice cream, and an incredibly creamy house-made rose and pistachio ice cream served with warm fresh
berries.
Prices at Rasoi are reasonable, especially considering the quality of the food. Appetizers range from $4.99 to
$6.99, the soup of the day is $2.99, and breads are $3 for a basket of four pieces. Entrees range from $8.99 for
the vegetarian Chana Masala to $19.99 for the Chaamp Taazdar (marinated lamb chops). Lunch entrees, sized
appropriately, are $5.99-$9.99, and like the dinner selections come with a choice of two sides. There’s a Sunday
Buffet Brunch for $10.99/person, and a ‘Simply Vegetarian’ buffet on Saturday afternoons for $8.99/person; both
are a great way for Indian food novices to sample a variety of dishes. Rasoi also offers take-out and delivery,
full catering services, and cooking classes (held on alternating Saturdays).
| This review was written for the Rhode Island Gourmet and Entertainment Guide. |