Recently renovated, Rasooi at Prospect is a great place to enjoy Indian cuisine. During our visit, we were able to enjoy a deal from Groupon that offers two curries of your choice accompanied with rice, a dessert and complimentary Samosas. We chose a meat and a vegetable curry each for a balanced meal but we could have gone with all meat or all vegetarian curries if we chose to.
The chicken in their Masala Chicken was tender, with the curry gravy having the right amount of spice to lift their flavour. Their Kadhi Pakora is one of the more unusual curries, made by using a Pakora, an Indian snack food that is made from chickpea flour. The gravy enhanced the flavour of the pakora without overwhelming it.
Masala Chicken and Kadhi Pakora (Photographed by Jonathan Phoon)
For those who like spicy food, the Chicken Vindaloo is a good choice. The vindaloo gravy had a potent spicy punch with a hint of sourness that you would expect from Vindaloo curries. The Yellow Daal that my father chose to accompany his Chicken Vindaloo had a wonderful soft texture. Its mild degree of spiciness made it an ideal choice to balance out the spiciness of the Vindaloo.
Chicken Vindaloo and Yellow Daal (Photographed by Jonathan Phoon)
Their Lamb Rogan Josh was very well done with the lamb being tender enough to cut with a spoon and did not have too much of the "lamby" flavour that can be off-putting to some. Compared to the Yellow Daal, the black lentils used in the Daal Makhani had a firmer texture, making it a good choice for those who prefer their vegetables to be a bit firmer.
Lamb Rogan Josh and Daal Makhani (Photographed by Jonathan Phoon)
Notable for using spinach to give the curry gravy a bit of green tinge, the level of heat of the Saag Chicken is good for those desiring something mild. The chicken was done as well as the one in their Masala Chicken. My mother chose the Mushroom Matar to accompany the Saag Chicken. The Mushroom Matar had mushrooms and peas with the right amount of bite to them and their flavour was lifted by the Indian spices used in the dish.
Saag Chicken and Mushroom Matar (Photographed by Jonathan Phoon)
For a dish considered to be a snack, the size of their Samosas was quite generous. The crisp golden brown pastry acted as a good contrast to the spiced vegetable filling. The Samosas came served with chilli and tamarind sauces to dip the Samosas in to heighten their flavour. We preferred the tamarind sauce, whose sweet flavour complemented the Samosas better.
Samosas (Photographed by Jonathan Phoon)
One of the options for dessert is the Gajrela, an unusual pudding in which shredded carrots is cooked with milk, sugar and water. The texture of the pudding was not too thick and the combination of carrots and milk gave the dish its unique sweet-savoury flavour.
Gajrela (Photographed by Jonathan Phoon)
For something a bit more "normal", you could consider choosing their Gulab Jamum. Gulab Jamum is a dumpling made from Khoa, an Indian dairy product that is made by slowly evaporating milk in an open iron pan. The dumplings had a wonderful soft texture set off by the crisp coating. To complete the dish, the dumplings were drenched in rose water syrup, which surprisingly did not mar the dumpling's crisp exterior.
Gulab Jamum (Photographed by Jonathan Phoon)
Despite the restaurant's small size, the ambience was quite cosy with the tables spaced a good distance apart from each other. The owners had done a good job to turn it from a casual café to a sit down restaurant. Parking is of little issue with the carpark in the back offering a decent amount of parking space.