Rasoi owners create an inviting atmosphere for their fresh and authentic cuisine
AT A GLANCE
3268 King George Highway, Surrey, 604-536-4600
Hours: Tuesday to Thursday, noon to 9:30 p.m.; Friday, Saturday, 4:30 p.m. to 9:30 p.m. Sunday, 4:30 to 9:30
One beautiful summer night, my mom and I were in the mood for Indian food, so we decided to stop at Rasoi restaurant in south Surrey.
We were greeted at the door by an elegant woman– co-owner Sulinder Atwal, we later found out — dressed in a long black tunic with an orange-and-white floral pattern that fit perfectly with the minimalist modern decor.
We soaked in the contemporary atmosphere as she showed us to the patio.
The flavours, aromas and textures of the food that Rasoi serves are a testament to its authenticity. Most dishes are served a la carte style, and we shared everything. You can specify the heat level of each dish: mild, medium, or hot; we both chose medium.
The dishes are served in antique-looking copper bowls and plates with copper spoons to match. The presentation was lovely.
The Chicken Tikka ($10.95) appetizer came with a green cabbage lining, topped with relish and two-inch chicken cubes. The chicken had an amazing bright orange colour, and was juicy and tender; I loved this dish. It was a larger appetizer, big enough for three people to share.
There were also plenty of other choices to whet your appetite, including dishes such as vegetable pakora ($5.95) and Rasoi spring roll ($5.95).
Our Prawn Curry dish ($15.50) had a deep red sauce and a stew-like appearance. It’s hard to beat my mom’s shrimp curry, but I have to say that this was a serious rival.
The sides complemented the main dishes nicely. We had the Cucumber Mint Raita ($3.50), a blend of yogurt, mint and cucumber, and a Garlic Naan bread ($1.95) that I couldn’t get enough of. Another addition was the Pilau Rice ($3.50), which made the meal complete.
The vegetarian Aloo Gobi mix ($10.50) featured cauliflower, onions, potatoes and red peppers in a masala curry mix. I hadn’t had cauliflower cooked this way before, and I loved it.
Most of the items we ordered were Atwal’s recommendations. She also told us that the restaurant’s butter chicken dish is one of its most popular items.
Atwal works in the dining room on most nights, and I was impressed at the attention we received.
I felt well looked after.
The menu also featured wonderful desserts — we topped off our supper with ricotta with cream and cardamom; and refreshing Mango Lassie, an East Indian drink made with mango and yogurt.
The prices were very good, and so was the quality of the food. We took our leftovers home, something I don’t usually do.
Later in a phone interview, Harpreet Atwal said that opening Rasoi (the Punjabi word for kitchen) with Sulinder three years ago was a dream come true.
Food is his passion, and he chatted joyfully about some of his recipes.
He says he prepares everything from scratch to get the best flavours.
“All vegetables are fresh; nothing is from a can,” Harpreet said. “I want the experience to feel like food made from home.”
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