Family-run restaurant offering Northern Indian specialties.

Dilip Thapa is a chef with a passion for Indian cuisine. This passion is apparent when he talks about his restaurant Raavi, oozing out in discussions about recipes and Indian culinary techniques. An experienced chef and culinary school graduate from India, Dilip has worked everywhere from Carnival Cruises to restaurants in Dubai. He opened Raavi in 2014, fulfilling a lifelong culinary dream of running his own restaurant.

Everything on Raavi’s menu are Dilip’s recipes, gained from a combination of his life in North India and his international experiences at Carnival and Dubai. There’s no gimmicks at Raavi, just authentic North Indian food served with care and great ingredients. North Indian cuisine is centered on rich stews, often with ghee and cream, along with smoky meats and naan cooked in searing hot tandoori ovens. At Raavi, there’s an attention to detail given to classic North Indian dishes that will be instantly noticeable to aficionados of Indian cuisine. The popular Tikka Masala, available at most Bay Area Indian restaurants, is a step above at Raavi. The white meat in Raavi’s Tikka Masala is smoky, tender and layered with flavor. The secret is simple––the chicken is cooked in the restaurant's signature indoor charcoal tandoori oven. Few restaurants in SF have an indoor charcoal grill, giving Raavi that extra level of authentic North Indian flair.

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