Food

Finally, An Indian Restaurant in Kapitolyo with Darn Good Flavors

Ricksha Streetside Tandoor takes a light-hearted approach to Indian food.
IMAGE Ricksha Streetside Tandoor
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There is no dearth of Indian restaurants in Metro Manila. The thriving local Indian community has unabashedly and generously shared its culinary heritage with those of us who can't get enough of samosas and curry. I've done the legwork, asked around, endured the traffic in search of the best Indian restaurant in my neighborhood (the answers turned out to be far from my domain, but well worth the trip). Kapitolyo has been unremarkably free of that one Indian restaurant you'd dream about on hungry post-IF nights, the ones you plan your weekends around. 

Then Ricksha Streetside Tandoor opened, the culimination of a long journey of FB queries and restaurant runs, and the beginning of a tasty new adventure. 

This is as streetside you could get without actually being outdoors. 

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Ricksha, sandwiched between Poco Deli and a soon-to-open barbershop, is owned and run by seasoned restaurateurs Cyril and Pierre Addison. Both of them are known for being part of BGC's acclaimed establishment Gallery by Chele, but here, in this tiny Pasig nook, they've stripped themselves of the regalia of fine dining and eased into the coziness of mom's home cooking. Most of the recipes are from Cyril's mom, still cooked with technical sensibilities but adjusted to a streetside setting.

Everything in this palak paneer is made in-house.

IMAGE: Ricksha Streetside Tandoor
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Curry fries

IMAGE: Sasha Lim Uy

IMAGE: Ricksha Streetside Tandoor
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The menu is straightforward: divided into categories like salads, biryani, tandoor, and curry. Pretension is left at the doorno, seriously, at the door, where a mural explains the restaurant's light-hearted creed towards food. Ricksha owns up to the philosophy that though its dishes may not be authentic, its flavors are darn goodand even better with beer. 

The dishes represent the food Cyril grew up eating.

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Bhelpuri

Fries with curry dips mingle with smoky chicken biryani. Beef, as well as a modified liempo, make a surprise appearance on the menu. There's a buffet on Sunday as well as a planned festival for Easter. Snacks are a big deal here and the bhelpuri will keep you coming back for more. Ricksha's version is made with puffed rice, peanuts, herbs, and a hush-hush mix of spices. 

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Samosas

IMAGE: Sasha Lim Uy

Pork Belly

IMAGE: Sasha Lim Uy
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Chicken biryani

IMAGE: Sasha Lim Uy

Ricksha is the fun in-between for Indian food lovers and their friends who haven't exactly warmed up to the cuisine's fiery flavors. Trust us, everyone's going to want its chicken. 

Ricksha went through some speed bumps: after successfully testing its dishes at the proverbial waters of Greenfield's market, the restaurant's opening was delayed for nearly a month due to the city's water crisis. There are still many ups and downs, but we're just glad it's finally here. 

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About The Author
Sasha Lim Uy
Managing Editor, EsquireMag.ph
Sasha eats to live and lives to eat. For five years, she handled SPOT.ph's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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