Ragi's Spicery

Ragi's Spicery

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Posted 2020-11-02 by Jonathan Phoonfollow
Located along Hutt Street, is a great place to enjoy delicious Indian cuisine. The dishes offered range from those you can expect to see at an Indian restaurant to fusion dishes for those that want something unique.

The Pams gets its name from a shortened version of uttapam, a type of dosa that is made using rice and lentil flour. The process of allowing the batter to ferment is what gave the Pams its light texture. The Pams were fried sufficiently to give them a delightful crispiness. For the topping, we chose Chicken Chettinad, which had tender chicken and a degree of spiciness that should be suitable for most tastes.



While the name Five Spice Bengal Fish may suggest a taste similar to the Chinese version familiar to most, this dish actually uses the Indian version consisting of cumin, brown mustard, fenugreek, fennel and nigella seeds. The spices are what gave the dish its distinctive spiced flavour. It's mild enough to be enjoyed by diners not used to spicy foods. The barramundi used in the dish was fresh and the tomatoes added a touch of sweetness. This is one of the best fish dishes that we have tasted.



As its name suggests, Naanchos puts a twist on Nachos, with crispy Naan bread taking the place of the usual corn chips. The crispy Naan bread provided a delightful crunch and the lentil topping we chose was not too gluggy. The restaurant's signature butter chicken sauce brought out the flavour of the lentils and the torched cheddar topping was not too creamy.



Ragi's Organic Infused Charcoal Thick Noodles is an Indian take of the Chinese dish Dan Dan Noodles. The Beef Vindaloo variation that we chose had tender chunks of beef and a delectable spicy taste that was not too intense. The use of charcoal in the noodles is what gave it the distinctive black colour. Much like Dan Dan Noodles, the dish is best enjoyed by mixing all the ingredients thoroughly before eating it to spread the taste of the curry throughout the dish.





The more usual offerings did not disappoint either, with the chunks of chicken in the Chicken Biryani being succulent and the rice not too dry. Enough spices were used to give the dish the flavour that you would expect from a good biryani. A notable part of the dish is the inclusion of potatoes, which is not typically seen in the biryanis we have tried in Adelaide.



A good choice for vegetarians, the cauliflower in the Turmeric Cauliflower Masala was tender with a bit of firmness, and cauliflower leaves were included for a bit of extra texture. The turmeric masala gravy had enough flavour to prevent the dish from tasting too bland and the degree of heat should be suitable for most tastes.



Their Onion Bhajee is one of the tastiest we have eaten in Adelaide. The crisp chickpea batter contrasted wonderfully with the onions. Some of the pieces of onion were left relatively whole for a bit of difference but were still as tender as the smaller pieces. Served with the dish was tamarind sauce to dip the Onion Bhajee in to add more flavour.



For something plain to go with the curries, there is their Naan Bread and Roti. Both are equally enjoyable with the Roti having a nuttier flavour from the use of wholemeal flour. Both of them were also cooked sufficiently to give them the toasted flavour that you would expect from Naan and Roti.



The décor of the restaurant was simple and gave the place a relaxed feel. Customers who want to try cooking the dishes at home can purchase some of the restaurant's spice mixes and Ragini Dey's cookbook.



#adelaide_city
#child_friendly
#dinner
#family
#food_wine
#indian_restaurants
#lunch
#restaurants
%wnadelaide
159012 - 2023-06-14 15:48:37

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