Takeaway Test: Ruchi, 60 Barber Road, Sheffield. Phone: 0114 2668200

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ON its menu, Ruchi promises to ‘follow the art of spice’ – an enigmatic claim, but one that proved intriguing enough for us to want to order from the takeaway on a chilly midweek evening.

Ruchi recently underwent a name change, previously being known as Taste of Kashmir, and faced with a wide-ranging menu with plenty of special dishes, we were spoiled for choice.

Our food arrived reasonably quickly, but wasn’t as hot as it could have been, so required a little re-heating.

Having decided to skip the starters and go straight to the mains, we first tried the balti delight lamb.

The dish was full of pleasingly hefty chunks of tender lamb, along with halved tomatoes and crunchy almond flakes, which might sound off-putting but added a bit of texture.

We also sampled the tandoori chicken saag, which came with plentiful spinach, tasty meat and even big pieces of cooked ginger, and a lamb bhuna – milder than the other dishes, but delicious nonetheless, served with large slices of pepper.

The experience was completed with garlic naan, which had an interestingly nutty flavour, as well as fluffy egg rice, spicy saag aloo paneer and okra, which happily hadn’t been overcooked, as can sometimes happen.

Poppadums were thrown in for free, but puzzlingly sauces weren’t included.

Best of all, Ruchi’s prices won’t burn a hole in the wallet – perfect for the many students who live nearby who also benefit from a 10 per cent discount.

Takeaway Facts

Venue: Ruchi, 60 Barber Road, Sheffield

Phone: 0114 2668200

Opening times: Monday to Thursday 5.30pm to 1am, Friday and Saturday 5.30pm

to 2.30am, Sunday 5.30pm to 12.30am

Parking: On street or small free short-stay car park nearby

Menu: Extensive

Waiting time: Around half an hour

What we had: Balti delight lamb (£6.50), Tandoori chicken saag (£5.50), Lamb bhuna (£4.50), Okra (£2.40), Saag aloo paneer (£2.50), Garlic naan (£1.90), Egg rice (£1.90)

Delivery: Free over £9

How did it taste: Delicious

Verdict: Masters in their ‘art of spice’