All reader reviews by Anonymous

Ragam

I don't care about the praise mistakenly heaped on Ragam by the Fay Maschlers and Matthew Normans of this world, but the food cooked here is decidedly not as authentically spiced as in Kerala. By that I mean Ragam's spicing is very mild to suit the Western palate.

That said, our Malabar Chicken sauce was fragrantly aromatic. PIty the pieces of chicken were on the ungenerous side. The Keralan Mutton Curry was more bone than meat (lamb). I wonder why the waiter eagerly recommended us to select the "on the bone" version. Rich sauce, though, was delish.

Unfortunately, the classic Masala Dosa - surely the test of any S. Indian restaurant? - was quite unremarkable. I am almost certain colouring is added to the accompanying chutneys and pre-prandial pickles. The far too smooth texture of the green and red coconut-based chutneys was also uninspiring and insipidly unspicy. The Sambar, though, was good (tho' more sweet than mouth-wateringly hot). As was the Green Banana Curry and Beetroot Thoran.

The most disappointing dish was the Spicy Fried Fish strongly recommended by the waiter for its spice factor over the Meen Poothi (baked fish in banana leaf). Spicy? My left foot! The sweet Beetroot Thoran was spicier! The spiced fish coating was thin and hugely lacked oomph although the flesh of the fish itself - kingfish - was v. tasty.

To conclude, I found Ragam's decor to be its sole saving grace. There is something quaintly charming (and nostalgic) about eating amidst the paraphenalia of a wannabe Kerala Tourist Board Office of the sleepy local branch (and not headoffice) variety.

Sunday, March 08, 2009
Overall rating
Food 5 | Service 8 | Atmosphere 10 | Value for money 6