Weaving a tapestry of authentic subcontinental dishes, the chefs at Maurya Indian Cuisine incorporated ingredients from across India’s varied regions. The country’s street food vendors are represented by the toasted potato and pea-cake appetizers; Goa is represented by spicy chicken, lamb, or beef vindaloo; and the tastes of South India make an appearance in the coconut- and poppy seed–flavoured chettinad paste. The restaurant’s base sauce—a mix of five sauces— flavours hearty, shareable portions of lamb, chicken, fish, and goat. The bistro also keeps vegetarians sated with eats that include black lentils slow-cooked overnight and several styles of naan, including one that is equipped with WiFi.
Food arrives with a choice of ambiance. One is the well-lit dining room decked out with long drapes suspended from a high ceiling. The other is served on the eatery’s patio, complete with its own chef who tends to the outdoor tandoor oven. Whether indoors or out, the staff maintains a high standard of professionalism, earning an array of positive press mentions, including Dine Out Vancouver's Best Bite award for service in 2010.
Pradeep is in the kitchen of Spice Up Indian Cuisine, putting the finishing touches on an order of his signature nine-bean curry. He leans over the stove, inhaling deeply as the rich fragrance of ginger, garlic, and roasting spices rises up from the bubbling pan. It's ready. Gingerly, he ladles the tender lamb and plump beans into a glistening white bowl, then tops the dish off with a sprinkle of crisp green herbs for good measure.
Pradeep spends most of his days in this manner, folding fresh ingredients into the traditional dishes of his culinary heritage alongside his wife, Reshma. The duo prepare their dishes fresh to order, from their creamy butter chicken to their fiery prawn vindaloo. They bake up batches of naan each day, brushing the bread with freshly cut garlic and rosemary. The chefs even extend their culinary expertise toward a variety of vegan specialties—completely free of meat, dairy, and chicken, duck, or dragon eggs. The colourful dishes stand out amid the dining room's white tablecloths and vibrant tapestries.