For those familiar with my rating style, I choose a dish that I personally think is exquisite, and then rate subsequent dishes on a sliding scale from that point.
Unfortunately I have not found anything similar to this commercially, so no rating scale – here’s a plug for a local dish that is absolutely superb !
The Hyderabadi Shahi Machi Korma is a tongue twisting named fish dish cooked; as per the menu, in exotic spices in cashew nut paste and creamy gravy for a measly sum of $17 with a bit of change. What you will get is a bit of a taste sensation, but be prepared to deal with generous slices of fish and ample lashings of sauce to blend with your rice. Ruchi Belconnen tend to bank on their sauces, which is their strength – their saucie~ is an extremely talented chef, I genuinely believe to be the best in Canberra I have encountered.
The sauce is sweet with a hint of tartness in the aftertaste, as you would expect if you ate about 100 cashew nuts in one mouthful. The fish – delightfully white on the inside, with the expectable staining from the curry seeping down where it can get in.
I would match this dish with their Butter Chicken, which is also done in a cashew/gravy sauce delightfully – the best in Canberra. The subtle differences between the two dishes will surely strike through, although I would expect most diners will return for future sittings after their first visit, with either of the two featuring again.
In summary – a break from the conventional order (vindaloo, butter chicken, chicken korma) has unearthed a hidden treasure hiding right here in Canberra. I thoroughly recommend a visit to Ruchi, especially if your intention is to impress your dining partner. Until something similar comes on the market in Canberra, the Hyderabadi Shahi Machi Korma is a genuine 10/10 dish to be compared to.