For a moment, you might feel as though you are immediately transported to the busy streets of South India, but one quick glance at the window reveals Bangsar’s upscale neighbourhood and swanky bars instead of a rickshaw wallah.

Raj, the managing director of this new restaurant notices the familiar look of bewilderment on other customers’ faces and lets out a chuckle.

“Instead of a bell, we use the rickshaw horn as a method for the kitchen to communicate with the front of the house,” he explains.

This four-month-old eatery is highly noticeable thanks to the giant colourful model of a rickshaw displayed on the outer window pane, which attracts curious onlookers.

“Most countries have a similar mode of transportation; be it rickshaw, auto or tuk-tuk. The name Ricksha is our restaurant’s take on the different names people call it,” says Raj.

Before you brush Ricksha off as your run-of-the-mill banana leaf restaurant, let it be known that the eatery specialises in banana leaf from the four states in South India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.

While your tummy rumbles in anticipation of rice, curry and a multitude of mouthwatering side dishes, it’s only right to start off your meal with a beloved Indian beverage, the Bru coffee – traditionally served with cow’s milk.

Then, it’s time to roll up your sleeves and dive into the banana leaf set, which comes with a mound of steaming hot rice, four different types of vegetables such as Peerkangai Kuttu (ridge gourd), Kappa Kilanggu Masala (tapioca), Kaaram Beans Perattal (french beans), Podalangkai Thoran (snake gourd) and, to finish off the vegetable medley, a fried vegetable dish of the day.

If you’re not familiar with authentic South Indian food, you’ll be surprised at the sight of Karuvepillai Thovaiyal – a type of South Indian chutney made from curry leaves – accompanying your banana leaf meal.

Ricksha’s banana leaf has already gained its fair share of regulars who never tire of the menu, as there are always different types of vegetable dishes and versions of Thovaiyal served on a daily basis.

The establishment also makes its own garlic pickle, which is a sweet-and-sour combination of flavours that packs a real punch and blends seamlessly with vegetables and curries.

In fact, this recipe is so addictive that you’ll find yourself asking the waiter for more.

Carnivorous eaters always in search of a good plate of mutton will find that Ricksha’s cubes of tender Thirunelveli mutton varuval will hit the spot.

If you haven’t had your fill of meat, tuck into the Meenachi Mess Kola Urundai (mutton meatballs) dipped in yoghurt sauce, which takes about five hours to make.

One might not consider seafood at a South Indian restaurant, but the wild-caught Jumbo Iraal Pakora (prawn) and Marina Beach Squid Masala are easily some of the best-tasting dishes at this restaurant.

Coated in a harmonious blend of spices, the delicious crunch of the prawn pakora would pair well with a cold drink on a hot day.

The sight of the squid being grilled and topped off with spicy masala, on the other hand, will have you dreaming of sandy beaches and lapping waves in an instant.

The squid practically melts in your mouth and floods your tastebuds with South Indian spices. It’s understandable why Ricksha takes so much pride in its seafood.

End your seafood journey with some perfectly fried fish cutlets. Using mackerel, Raj explains that this fish gives the cutlet its unique taste and you’ll find yourself popping them into your mouth like popcorn.

If you’re a fan of the popular South Indian dish, Chicken 65, have a taste of Ricksha’s Mushroom 65 instead, which works as the perfect snack as it is as addictive as potato chips.

Got some space left in that tummy of yours? Dig into a huge pot of golden masala chicken biryani.

With generous chunks of chicken hidden within the biryani, it’s no surprise why this flavourful and fragrant dish is a customer favourite here at Ricksha.

Before you let out a burp of satisfaction, take a sip of the refreshingly delicious passionfruit soda. Even those who do not appreciate fruit juices or passionfruit will find themselves guzzling this drink down in minutes.

It’s no regular passionfruit, mind you, as Ricksha’s staff regularly travels to Janda Baik to procure fresh passionfruit and uses their in-house soda machine to ensure that this juice is up to par.

So, the next time you’re feeling down about travel plans being put on hold until further notice, take a short trip down to Bangsar and look for a colourful rickshaw that will take you on a culinary journey to South India.

No passports are needed – just a healthy and hearty appetite, and an empty stomach.

Ricksha
9A (First floor)
Jalan Telawi 5, Bangsar
59100 Wilayah Persekutuan
Kuala Lumpur

Business hours: 9am – 10pm daily.