Kalia Indian Cuisine seamlessly blends delicious taste with healthy eating, preparing curries, tandoori meats, dahls, and housemade paneer with vegetable oils and without MSG. For those uninitiated with the Southeast Asian offerings, friendly servers can help diners navigate the extensive bill of fare or suggest Indian beers and wine pairings to match with vegetable biryanis and shrimp curries. Fluffy naan, which can be stuffed with chicken, onions, potatoes, and herbs, helps diners scoop up tender morsels of tandoor-cooked turkey, lamb, and chicken. Once per month, belly dancers visit both the Greenwood and Lynnwood locations, whirling and swirling as diners finish off meals with sweet gulab juman dumplings or mango lassi smoothies.
Fusing traditional Indian culinary traditions with modern environmental responsibility, the chefs at Vatika Indian Cuisine simmer and roast a menu of classic Indian meals from fresh, seasonal ingredients. Diners choose from meat and vegetarian-friendly meals that include tandoor-cooked lamb kebabs, creamy malai kofta, and spicy vindaloo curry. Most dishes pair easily with slivers of warm naan bread, which guests can use to scoop up morsels of food as their eyes rove over the dining-room decor, which, like the restaurant's cuisine, fuses traditional Indian style with contemporary sensibilities.
For Chef Shahzad at Caravan Kebab, his food reflects his life experiences. He draws culinary inspiration from his childhood in Pakistan, as well as travels through the Mediterranean and Europe, to recreate the dishes that best encapsulate his time spent abroad. Using spices as varied as green chilies, coriander, and paprika, he conjures aromatic dishes filled with locally-sourced produce that still manage to span the globe. Curries such as the chili chicken come in mild and spicy varieties and halal meats comprise the Mediterranean kebabs. And due to the variety of this menu, Chef Shahzad can easily accommodate those looking for vegetarian and gluten-free options.
Chef Gary Bakshi, who grew up in New Delhi, has always been smitten with the spices and flavours of India. As a young man, he trained at the five-star Maurya Sheraton Hotel, where he honed the culinary skills that would carry him through the next 20 years working in local kitchens. In 2005, he and his wife Anu decided to bring the sensuous tastes of India to Vancouver, where they opened An Indian Affair. Within the warm, romantic eatery, Gary crafts a menu that's marked by contemporary takes on Indian classics, such as mango chicken topped with crackling mustard seed and chickpea sculptures of Robocop.
You could say that the art of food preparation is in chef Manish Rawat‘s blood. An India native, his culinary passion started early on by observing his father’s restaurant and catering business. That experience formed the kind of chef he is today: one who is passionate about artful cuisine and the lengths to which he can bend flavours. That’s nowhere more evident than in the way his kitchen staff at Chef's Kebab blends herbs and spices to craft his extensive menu of vegetarian and meat-based entrees and tandoor-baked breads.
But dinner at Chef’s Kebab is a treat for the other senses, too. The restaurant’s use of white plates makes the chef’s colourful food pop, whether it’s the ochre glow of a cashew curry with lamb or the vibrant green of a cumin-spinach puree with farmer's cheese. Inside the tandoor oven, skewered black tiger prawns, peppercorn-flavoured lamb, and yogurt-marinated jack fruit might be found roasting over an open flame or perfecting their tan lines.
Curry Sensation celebrates the rich culinary heritage of India with a menu that spans many of the subcontinent’s diverse regions. The bistro lays out an extensive spread of tandoori-baked chicken and lamb, fresh seafood curries, fluffy loaves of stuffed naan, and colourful vegetable stews. Artfully arranged tapas plates sate smaller appetites or giant appetites for sharing with batter-fried fish pakora and chili-dusted paneer cubes. Main courses include Indian favourites, such as basmati-rice biryani, butter chicken, and okra masala. Matching the rich flavour profiles, the interior swims with crimson curtains, clay-toned walls, and hardwood floors. There, dining guests sip wine and cocktails, break loaves of spinach-filled naan, and sword fight with skewers of lamb kebab.