The cheese naan was the first clue. Golden, crisp-edged, and meltingly soft inside, it was kissed with tandoor smoke and filled with indulgent, stretchy cheese. One bite, and my doubts began to fade. Maybe the whispers were right after all—this could be the best Indian food in the city.
I had arrived at Rich Royal Indian Curry House with cautious curiosity. Friends spoke of it with near-religious reverence. But with praise that glowing, skepticism comes naturally. Could it really live up to the hype?
Tucked on the third floor of Il Terrazzo in Tomas Morato, the restaurant’s entrance—flanked by small elephant statues—gives little away. But step inside, and the setting surprises. The space leans more Grecian than Indian, with granite-lit walls, sweeping arches, and chandeliers overhead. It’s sleek, modern, and unexpectedly understated—setting the tone for a dining experience that blends tradition with sophistication.
The Heart of the Kitchen
Owner Vijay Gurung believes in giving chefs room to thrive. “We always invest in a proper kitchen,” he tells me. “It’s the chef’s playground.” At its heart are twin tandoori ovens, which anchor the flavors that make Rich Royal sing.
That cheese naan? It came straight from there, and it wasn’t alone. The kitchen delivers with consistency, precision, and quiet confidence. This is a space where flavor is treated with reverence—and results speak for themselves.
From Bollywood to Tomas Morato
Vijay’s story spans over 16 years, beginning at the now-closed Bollywood Restaurant in Makati. There, he dove into the intricacies of Indian cooking while learning how to make it resonate with the Filipino palate. Rich Royal is the result of that journey—a restaurant grounded in tradition but shaped by years of listening and refining.
His guiding philosophy is simple but heartfelt. An excited Vijay showed off his kitchen mid-service—not just well-equipped, but humming with life. Even during the dinner rush, the chefs moved with calm, cheerful rhythm. “If you treat your chef like family,” he said with a grin, “you’ll always have happy guests.”
Flavor That Listens
What sets Rich Royal apart isn’t just the authenticity of its dishes, but how gracefully they’re tuned for local tastes. The heat never overwhelms. The spices are layered with intention. Everything feels purposeful.
We tried four curries, each with its own soul. The Indian buttered chicken (murgh makhani) was velvety and indulgent, rich with tomato and cream. The lamb rogan josh offered deep, aromatic complexity and slow-cooked tenderness. The dal was earthy and comforting; the palak paneer balanced rich cream with the freshness of spinach.
These were paired with pillowy naan and crispy-edged paratha, perfect for sopping up every last drop. A fragrant biryani brought the meal full circle—spiced, layered, and satisfying.
More Than the Sum of Its Parts
Indian food isn’t about single dishes—it’s about interplay. At Rich, every element complements another: sauces, breads, spices, rice. Each bite becomes a new composition. The meal feels alive, designed for sharing, for mixing, for discovery.
A Gentle Finish
Desserts here are restrained but memorable. The house-made kulfi is dense and creamy, its sweetness cut by the crunch of chopped almonds. The gulab jamun, syrup-soaked and tender, closes the meal with just enough indulgence. Even the sweets reflect the kitchen’s discipline: every detail is tuned, never overdone.
A Place of Passion and Precision
Rich Royal Indian Curry House isn’t just another Indian restaurant—it’s a portrait of care. From the refined interiors to the soulful, satisfying food, it reflects years of dedication, trust, and quiet mastery. It honors Indian culinary tradition while meeting the Filipino diner where they are—welcoming, curious, and hungry for more.
Yes, it may just be the best Indian food in the city. But more than that, it’s a place where passion is plated daily—and every dish tells a story of respect, joy, and belonging.
Rich Royal Indian Curry House is located at 3/F Il Terrazzo, 305 Tomas Morato Ave., Quezon City. Open daily from 11 a.m. to 11 p.m.
Follow them on Facebook and Instagram: @richroyalindiancurryhouse
