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Tenerife Restaurants and PR’s
The amount of PR’s outside Restaurants in Tenerife, mainly in places such as Playa de Las Americas and Los Cristianos, is shocking. You can barely walk a few feet without being accosted by someone trying to badger you into coming into their restaurant!
Most of them can’t even leave you with a simple “Would you like to see our menu?” - they have to keep badgering you until you’re forced into being rude, or just ignoring them.
My favourite was a few days ago, when we were out for a walk, and we had actually eaten before leaving. A PR badgered us, and eventually we said that we’d already eaten, and weren’t hungry again yet. He then carried on, and it was obvious that he thought we were lying to get away from him! This is shocking, and is not a good example of customer service.
Less is more with PR’s, as far as I’m concerned!
January 29th, 2009 at 2:25 pm
The restaurant’s name, ‘Rasoi’ is translated as “the kitchen” in Hindi.
The Vibe
Take a leisurely stroll through the impressive ancient gates at the entrance of the restaurant which will bring to you the breathtaking charm of India , brought to life in a miniature version. These gates are of rich historical heritage; they were the gates of the Maharaja’s Palace in Rajasthan, a northwest state of India located to the south of Punjab . Its atmosphere starkly contrasting to its bustling surrounds, a walk through these gates magically transforms you to become one of royalty status.
Rasoi radiates an ambience of elegance and peace, exhibiting a magnificent collection of Indian statues and culture-rich decorative items. Outfitted with majestic wooden arches and exquisite wall carvings, they reflect the grandeur of the past. Extenuating the majestic appeal of the restaurant is the delicate fabric laid artistically at some corners of the restaurant. Candle lights line the stairways as you, my highness, tread up to the second level, evocative of the graceful and romantic Indian royal past.
Besides the iron chairs which are way too heavy to be pulled out graciously for the lady, an experience of lavish comfort and pampering awaits you as you immerse yourself in the warm and intimate atmosphere.
The Food
The Kastoori Kabab is a dish of succulent chicken tikka marinated and roasted in the tandoor, topped off with mint sauce. Painstakingly marinated for more than 12 hours and then religiously cooked in the traditional clay oven, it is no wonder that the Kastoori Kabab is one of the most popular dishes on the menu. However, what steals the limelight, is the Murgh Pastoom - butter chicken cooked in creamy tomato gravy. Served in a traditional brass pot, the gravy is subtlely sweet but definitely luscious.
Rasoi also recommends Rasoi special Dal, a vegetarian Hindi dish cooked by using yellow lentils made up of 5 different lentil types, and then sprinkled with chopped ginger, garlic and potatoes to bring it up a notch. A unique strong herb flavour, one might need some time getting used to and acquiring the taste. Complement the above dishes with a serving of Saffron Rice - Basmati rice flavoured with saffron strands.
The Naan Basket serves plain, butter, garlic and kashmiri flavoured naan. Oval- shaped, crisp, and slightly charred at the sides, a naan is actually dough, cooked on the inside wall of the tandoor. The kashmiri naan is particularly interesting because of the dried cherries and nuts sprinkled all over the dough, hence its sweet tingling taste.
August 9th, 2009 at 3:22 pm
Siddhartha Chandiramani’s flagship restaurant that a cutting-edge Indian cooking laced with bravura. He specialises in matching oriental tastes & textures with European flourishes, based on superb ingredients. The results are startling: tandoori quail with mash, quail & green-pea jelly & chilli masala straws is an exquisitely flavoured marriage. Elsewhere, the combination of tandoori-cooked broccoli with cracked black pepper, goats’ cheese & smoked cashew, all wrapped in a flaky samosa, works perfectly, while another samosa features crab & corn served with a masala crab cake & crab chutney. Mains are equally impressive: consider duck confit in a coconut korma accompanied by walnut & potato tikki & apricot chutney. Adventurous desserts – such as pineapple marinated in sweet-spiced butter with cardamom ice cream & warm coconut milk – are unmissable. The wine list is exceptional & the townhouse surroundings offer a rarefied, soothing dining experience that fully justifies the steep prices.
January 8th, 2010 at 6:49 am
Thanks for posting this, lifted my day.