“Ruchi,” a word commonly used in various Indian languages, means “interest,” “taste,” or “preference.”

If your interests include tasting delicious food and your preference is Indian cuisine, a restaurant with “Ruchi” in its name in the Spring Branch Management District should be on your list to try.

It should be at the top of your list, in fact, as Ruchi’s Indian Cuisine is the only Indian restaurant currently operating within the District, which is home to many other types of restaurants featuring a wide array of cuisines.

The restaurant is also the first one – so far – to be opened by the owners hailing from India.

Being the only one in the area and the first one for the owners does not mean it’s mediocre. In fact, Ruchi’s has been lauded on local foodie social media sites, drawing diners from areas where there are likely more choices for cuisine.

Narmada Balakrishnan, who goes by “Preethi,” opened Ruchi’s with her husband, Ramu Jl, and their business partner, Shyam Chitti Babu, last May.

For 14 years before that, the trio had been working in hotels and restaurants. “Finally, it was time to start our own,” said Balakrishnan.

“We faced many struggles and sleepless nights and worked so hard. We all three started saving money and wanted to open our own restaurant,” she said. “Because we all three love Houston, that is how we decided to open here.”

Ruchi’s is located at 10618 Clay Rd. and offers breakfast, lunch and dinner seven days a week from 11 a.m. to 9:30 p.m. for eating in or taking out.

I suggest a little bit of both. Eat in and then order enough to take home leftovers, as you won’t be able to stop thinking about all the flavors and will undoubtedly want more later.

Ruchi’s offers vegetarian and non-vegetarian options, Indo-Chinese selections as well as Indian favorites like samosas, tandoori chicken, dosas (South India’s version of crepes), and savory fermented rice lentil batter pancakes called uttapam.

I order lamb vindaloo at every Indian restaurant offering it. Ruchi’s version did not disappoint with tender meat and bold flavors. All of our food was prepared fresh and delivered to our table by Balakrishnan, who hails from Bangalore in the state of Karnataka in India.

She and her husband have a four-year-old daughter and live in the Spring Branch District area.

“People are so nice here,” Balakrishnan said. “The response is really very, very good.”

The most popular items at the Spring Branch restaurant are the masala dosa, biryani, and tikka masala.

“Had another great meal at Ruchi’s on Clay,” one satisfied diner posted in a foodie group. “This place is absolutely delish.”

Seeing customers enjoy the food brings owner/chef Balakrishnan much joy after a difficult start for the business.

They opened on a Thursday and just a week later lost power due to the derecho that struck the Gulf Coast in the Spring.

“We had no power and we had to throw so many items away,” Balakrishnan said. Ruchi’s remained closed for a week and, when they finally opened again, they learned they had lost both air-conditioning units and had to spend thousands to replace them.

“The start was very hard for us,” she said, “but later everything was fine, and people supported us so much.”

“We are so happy to be here,” Balakrishnan said.

And, it seems, Ruchi’s might soon be elsewhere, too. Due to the success in the Spring Branch District, the owners are now making plans to open more locations in Houston.

Ruchi’s Indian Cuisine
10618 Clay Rd.
www.ruchisindiancuisine.com

— Dorothy Puch Lillig