The Royal Ruchi' aims to deliver a majestic dining experience. The smart and elegant interior is complimented by the 18th and 19th century Indian artefacts, including an Eastern candle lit theme with luxurious opulent mood lighting and decorated with Indian treasures.

Along with this, there is an exclusive private dining room which seats upto 30, complete with a stunning large circular tables seating upto 10 and not to mention your very own butler!

Dine like a Maharaja (King) at this royal eatery, indulgence is paramount.

Inspired by the feasting traditions of Moghul aristocrats and using their techniques such as Dum Biryani's, the Royal Ruchi concoct timeless North Indian dishes; perfect for sharing and exquisite in their mastery of spice and flavour.

The Royal Ruchi,

Bagot Street,

Abbots Bromley

WS15 3DB

ruchi-restaurant.com

Telephone: 01283 840008 - 01283

Email: info@ruchi-restaurant.com

Exceptional flavours and great service make for a majestic dining experience.

Inspired by the feasting traditions of Moghul aristocrats and boasting 18th and 19th century Indian artefacts and treasures, The Royal Ruchi’s aim is to offer ‘a majestic dining experience’ to all who visit.
Open from 5.30pm till late seven days a week, the restaurant offers an extensive à la carte menu featuring such dishes as hyderbadi lamb shank, north Indian garlic chilli chicken and salmon ka tikka. In addition, three or four times a year, they create a five-course fine-dining tasting menu - the first and only Indian restaurant in Staffordshire to deliver this concept.
Designed to tour real Indian regional flavours and directed by a Michelin-starred chef, we perused the mouthwatering tasting menu over a cold cobra.
The amuse bouche consisted of three elements: strawberry lassi, gol gappa and nimki snacks. A traditional, refreshing Punjabi drink made with yogurt, the strawberry lassi was sweet yet delicate. The nimki snacks (flour crackers rolled in roasted cumin seeds) added an additional texture, whilst the gol gappa (famous Indian street snacks comprising crisp flour pancake spheres filled with chickpeas, yoghurt and tamarind chutney) added bursts of additional flavour and freshness.
The starter featured a trio of appetisers: Benarasi chilli paneer (cubes of cottage cheese and fresh babycorn tossed with chilli), a Delhi papad chaat (a popular fast-food snack across Delhi, with roasted papads topped with onions, tomatoes and spices, with a succulent chicken chaat filling) and a Lucknow chapli kebab (a handmade minced kebab in the shape of a patty and featuring ground beef, locally produced eggs and various spices). Beautifully presented, they were all extremely tasty and an exciting indication of the standard of food that was to follow.
Next up was the fish course. Presented to us on a banana leaf was a piece of West Bengal tilapia. Infused with peppers, turmeric and carom seeds, it took its place alongside a piece of Kerala hariyali monkfish which had been cooked in the tandoor. Both elements were stunning. The tilapia was soft, bursting with complementary flavours and certainly the nicest I’ve tasted. The monkfish was cooked perfectly. We were seriously impressed!
Now, onto the main course. Undoubtedly the highlight of the evening, it featured: The Royal Ruchi’s signature supreme chicken, marinated overnight in traditional Mughal spices; boneless lamb simmered with whole spices, mango pickle and red chillies; wok-tossed seasonal vegetables with khadai spices and moong chana daal - slow-cooked rich yellow lentils. The chicken was cooked to absolute perfection, falling off the bone at the slightest touch. The lamb dish showcased a thick, rich and downright beautiful sauce, and the meat itself was juicy and tender. The daal and veg were also delicious and complemented the meat elements perfectly. Served with pulao rice and a freshly baked naan, it was a course well worth our two-hour round journey.
For dessert we enjoyed a platter comprising jalebi, gulab jamun, a fruit cocktail stick and vanilla ice cream. A popular sweet in South Asia, jalebi comes in the form of deep-frying maida flour batter, soaked in golden sugar syrup. Very sweet but very tasty! The gulab jamun is a milk-based dessert comprising powdered milk, flour, baking powder and ghee. These are formed into a dough, deep fried and coated in sugar syrup. With an almost sponge-like texture, it was a little less sweet than the jalebi and probably the highlight of the platter. The fresh fruit and ice cream were the perfect accompaniments to the sweet elements and brought a real sense of freshness to the dish. 
All in all, our Royal Ruchi experience couldn’t have been better. The food was incredible, the flavours exceptional and every course showcased excellent technical ability. The service was fantastic too, with the staff being both knowledgeable and friendly. I can’t wait to return to sample some more of the outstanding cuisine that this gem of a restaurant has to offer. 

Lauren Foster


5 Stars on Wed, 19 Jul 2017

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