Dining out is one way to explore your town, along with clinging to the back of a bus and borrowing a police horse. Try something new with this Groupon.
Choose Between Two Options
$30 for a three-course dinner for two (a $70 value)
$59 for a three-course dinner for four (a $140 value)
Each three-course meal includes:
- Appetizers of aloo tikka, samosas, and momos
- Entree options include a choice of berkshire pork with mustard-greens curry, beef with red bell-pepper curry, or vegetarian curry; each comes with white or brown basmati rice and puris
- Shepta, a Tibetan-style chow mein made with a choice of free-range chicken, beef, or seasonal vegetables with tofu, as well as white or brown basmati rice or egg noodles
- Gulab jamun, a warm donut dessert in a rose syrup, and triple-chocolate brownies with vanilla ice cream
Pemba has taken her love of cooking and refined it over the years, with the result that every dish is her own original recipe. Even as a child in Kalimpong, a small village in the Himalayas, Pemba was drawn to the art of cooking. That love stemmed from her mother’s culinary lessons at home, which taught her how to blend spices and create curries from scratch. Now, decades later, Pemba channels her ever-growing passion for cooking into each dish she handcrafts at her eatery, Tibetan Kitchen. The eatery has even been so successful that it's even been featured on Food Network's You Gotta Eat Here!.
“[It is] very important to eat with your eyes first,” Pemba told CTV’s mmMonday restaurant news segment, which is why she artfully plates each hefty portion on the menu. As diners sit amid ruby-red walls and Buddhist-inspired décor, their plates arrive full of locally sourced ingredients, with not a trace of MSG anywhere. Pemba’s dishes use ingredients from nearby Metchosin, with free-range chicken and berkshire pork ethically raised at Stillmeadow Farm, while Perry Bay Sheep Farm, contributes fresh lamb. She then pairs these local meats, including AAA Alberta beef, with fresh vegetables and mild, house-ground spices, creating flavourful soups, made-from-scratch momos (Tibetan dumplings), and wild sockeye salmon straight from Mother Nature’s personal stash. Pemba also handcrafts mild curries—medium and hot available upon request—using a gluten-free or dairy-free substitute with a creamy cashew sauce base. Because many dishes use nuts, Tibetan Kitchen cannot alter menu items to accommodate nut allergies.