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Who would have thought that deep within Cuale River Island in downtown Puerto Vallarta, you could find an out-of-world gastronomic experience? Perched on the riverbank, surrounded by lush vegetation and styled with a signature Indian aesthetic, Rico Indian has spent over three years pampering guests with the authentic flavors and unique textures of one of the world’s most vibrant cuisines.
Owner and young Indian chef Mohnish Malhotra invited the Out and About PV team to try the new additions to his summer menu—and we couldn’t resist. While it wasn’t our first visit, the experience still felt like a revelation.
The Summer Special: The Thali Feast
We enjoyed a feast centered on the Thali Special, an ancient-style platter offered this season from 1 to 6 p.m. for $130 to $160 pesos. Mohnish personally presented the varieties tailored for every palate:
- Butter Chicken Thali: Tender chicken in a rich, creamy tomato sauce, balanced with rice, garlic naan, mixed vegetables, salad, and house-made pickles. It finishes with a light coconut rice pudding.
- Vegan Thali: Focused on earthy, slow-cooked brown masoor lentils. It’s paired with rice, tandoori roti, mixed vegetables, and the same sweet coconut rice pudding.
- Gluten-Free Thali: A streamlined version featuring brown masoor lentils served with extra rice (replacing the bread), vegetables, and salad.
Ancient Techniques & New Flavors
Our visit included a rare look inside the kitchen, where Mohnish showcased his custom-built Tandoor oven. Using an ancestral technique dating back to 3000 B.C., he bakes fresh “naan” bread in under a minute and roasts Tandoori chicken to perfection.
Beyond the Thali, we sampled several new seasonal highlights:
- Chicken Tandoori Malai: Tender pieces reduced in a velvety cream cheese and heavy cream sauce.
- Malai Shrimp: Pan-seared shrimp with garlic, finished in a decadent cream reduction.
- Fish Amritsari: A famous street-food staple. Amritsar fish is a popular Indian dish known for its crispy texture and bold flavors. Marinated with carrot seeds and chickpea flour, deep fried.
When it was time for dessert, even though we were nearly full, we couldn’t resist the sweet flavors of the Kesar Pista Kulfi—a traditional Indian ice cream made with pistachios and saffron—and the Gulab Jamun, which consists of Indian cottage cheese and milk solids (khoya) deep-fried in ghee and soaked in a saffron, cardamom, and sugar syrup.
Visit Rico Indian: Located at the north end of Cuale River Island, right next to the Cultural Center.
- Hours: Daily (Except Tuesday) | 1 p.m. – 9:30 p.m.
- Follow them: Check Facebook and Instagram for updates.
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