22. Wagga Wagga x Indian Rasoi

My mate Tony in Wagga describes his go to place for a dinner out with friends. Indian Rasoi consistently serves up delicious curries time after time and you can even BYO wine.

Looking for a place in Wagga to grab a drink and enjoy some live music?
4. Wagga Wagga x Tilly's

Episode Transcript

Jaz (00:10):
Hi there, and welcome to this episode of My Mate Inn. My
name's Jaz. Today, I'm catchingup with my mate, Tony, in Wagga.
I'm feeling very humbled andpleased to be able to catch up
with you, Tony. It's been awhile.

Tony (00:24):
My word, it has. Yes. Hi, Jaz. Lovely to talk to you.

Jaz (00:30):
So I think we'll probably talk about a couple of different
places on this pod. Where wouldyou like to start? What's our
first place?

Tony (00:39):
Well, I was thinking about this, as I think I mentioned to
you before, that we really don'tgo out very much at all these
days apart from anything else wecan't afford to go out much.
However, there are times when wewant to catch up with friends.
In fact, we're catching up withfriends tonight, but I actually

(01:01):
don't know where we're goingtonight. But the place that we
very often go to under thesecircumstances is an Indian
restaurant in Turvey Park, partof Wagga, called the Indian
Rasoi. Rasoi meaning kitchen.
The original Indian Rasoy ishere in Wagga, but they've also

(01:23):
opened other restaurants. I knowthere's one in Sydney at least,
and I think they've opened oneor two others. So that's what I
thought we might talk about.

Jaz (01:34):
Lovely. Well, they're obviously doing something right
if they can open up multiplelocations.

Tony (01:39):
Yeah, the thing that keeps us going back then is that they
are consistently good. So manyplaces that I've been to,
especially in Wagga, areterrific the first time you go,
and then you think, oh great,we'll go back there, and then
it's a totally different story.And that's happened too often

(02:02):
really, but the Indianrestaurant is really consistent
in their food, can't rememberever having a bad meal, it's
always good, I always eat fartoo much, I always feel
thoroughly uncomfortableafterwards, and then the next
time it happens all over again.

Jaz (02:24):
Yeah, it's something that we want to complain about after
eating, but we do it again. Whenyou've got that food that's
really comforting and enjoyableevery time, to become a little
distended, it's like, yeah, it'spart of the process.

Tony (02:39):
It is, it is. And the other good thing about them is
that they are licensed, but youcan bring your own. You know,
that can save a lot in way ofcost and it's strange because it
is such a good place and a lotof people that we know do go
there but it's very often notvery full, even on a, you know,

(03:05):
weekend, but they do a roaringtrade in takeaways. So I think
that says a lot about it aswell.

Jaz (03:14):
Definitely. Yeah. How did you guys find it?

Tony (03:17):
Somebody mentioned this place, which is in a shopping
center called Turvey Tops, is inthe suburb of Turvey Park, which
is nothing is very far away, butit's certainly not in the the
main business district. It'sthoroughly suburban, but

(03:38):
somebody said they've servedgood food there and we gave it a
try and have been going backever since. I'm pretty sure it
was probably there when you werestill in Wagga because it's been
there for quite a while. And asI said, it's one of the few
places we feel that we can goback to whenever we want.

Jaz (04:00):
Consistency is really important because it is
expensive to eat out. Life's tooshort to go places where it's
not consistent. Know?

Tony (04:09):
That's true.

Jaz (04:10):
I got really excited when you said turvy tops because my
first job was in turvy tops. Itwas originally I think it was an
IGA, but then it became aFoodWorks, and I worked there
for a while while it wasFoodWorks. So very familiar with
this place. It

Tony (04:27):
so happens that I went to FoodWorks just the other day, I
mean, don't TURVY TOPS I don'tnormally go to, it's way out of
my normal beat, but I had to goto the post office there for
reasons that are unimportant,but I also had to buy milk, and

(04:51):
so I ended up in FoodWorks andit'll be ten years since I last
went there.

Jaz (04:58):
I imagine it would look exactly the same. Because I
mean, there's not a lot of needto change the layout. Yeah.
Alrighty. So when you go toIndian rasoi, what do you like
to order?
Do you do your own thing? Do youget multiple dishes and share?

Tony (05:17):
Multiple dishes and share is the norm, and of course it
rather depends on who we're withand what they like, but my
personal favourites are disheslike chicken saag or lamb saag,
which is a dish with spinach.Fran invariably says when we go
there, she says you order whatyou want, I'll get the rice. She

(05:43):
invariably orders coconut rice,which is fine, you know, that's
the way it works. And as I said,we always share with the others.
In fact, there's one couple thatwe go there with from time to
time who invariably order fartoo much, and that is a great

(06:06):
temptation to eat far too much.
So that happens.

Jaz (06:13):
Because they tend to be you know, Indian cuisine, the
curries and things tend to bequite thick and rich, makes it
more ish, especially if you'rehaving a glass or two of wine,
but, yeah, can fill you uppretty well.

Tony (06:26):
Yep. Yep. And yes, there's always a glass or two of wine to
go with it, so, you know, thatgets everything flowing.

Jaz (06:38):
Anything else we should mention about Indian rassoi?

Tony (06:42):
Firstly, I should say I am not a cook. I cook as seldom as
I can get away with, andtherefore I am no expert on food
as such. I know what I like, youknow, it's a bit like art. I
know what I like, but I don'tknow what on earth it is. I

(07:05):
can't really speak with anygreat authority on what I'm
eating, which is a shame, but Ienjoy it because I like it,
because I like the food, and Igo with friends whose company I
enjoy, and that's about it.

Jaz (07:24):
Tony, Indian Rasoi sounds really great. Appreciate you
coming on the show to share thatwith listeners. Thanks a lot.

Tony (07:31):
Pleasure. Thank you.