Rich Royal Indian Curry House, located on the third floor of Il Terrazzo in Tomas Morato, is drawing attention for its sophisticated take on Indian cuisine, blending traditional flavors with a design and approach that sets it apart from typical Indian restaurants in Metro Manila.
Owned by Vijay Gurung, the restaurant features a distinctive interior design that favors contemporary elegance over traditional Indian motifs. Illuminated granite walls, stately arches and crystal chandeliers give the space a modern, luxurious ambiance.
“The kitchen is the chef’s playground,” Gurung said in an interview, explaining the restaurant’s commitment to culinary quality. Central to the kitchen are two tandoori ovens, which produce several standout dishes, including cheese naan that is crisp on the outside, soft on the inside and subtly smoky from the oven.
Gurung began his culinary career more than 16 years ago at the former Bollywood Restaurant in Makati, where he developed an understanding of both Indian cuisine and the Filipino palate. His experience led him to open Rich Royal Indian Curry House, aiming to offer authentic Indian flavors in a way that is accessible to local diners.
The restaurant’s menu reflects this approach, offering a range of dishes that balance the boldness of Indian spices with milder profiles suited to Filipino tastes. Among the highlights are butter chicken, noted for its velvety texture; lamb rogan josh, praised for its complex spice blend; comforting dal; and palak paneer, which features a creamy sauce and fresh spinach. The dishes are complemented by an assortment of flatbreads — including naan and paratha — as well as a fragrant biryani that adds another layer of flavor.
Rich Royal emphasizes the communal nature of Indian dining, serving multiple dishes meant to be shared and enjoyed together. The combination of flavors and textures across the menu creates what Gurung describes as a “symphony” on the plate.
Desserts are also a focal point. The kitchen prepares in-house specialties such as kulfi, a rich and creamy frozen dessert topped with chopped almonds, and gulab jamun, a sweet milk-based treat that offers a lighter take on the traditionally heavy Indian dessert.
Gurung said his goal is to offer more than just a meal, aiming to create an immersive experience that highlights both the diversity of Indian cuisine and its adaptability to Filipino tastes.
