The aromas of curry and spices draw passersby into Jolly's Indian Bistro, where flickering candles and ambient music create an intimate atmosphere. In the kitchen, Chef Jolly Kumar, who learned to cook from local dhaba chefs during his childhood in New Delhi, prepares fragrant masalas and meaty kebabs in a traditional tandoor oven. Bartenders concoct tropical beverages and pour sweet wines to complement Chef Kumar's spicy sauces, fresh chutneys, and savoury paneer, which were showcased in Vancouver 24 Hour. Ornate iron sconces cast shadows across colourful ceiling drapes and floral, latticed wall panels, providing elegant surroundings to match the refined flavours of Kumar's upscale Indian cuisine.
Chefs blend spices in the kitchen of Handi Cuisine, a rainbow of curries mingling with sunset-orange cumin and goldenrod ginger. Inside a clay tandoori oven, dishes simmer, the air shimmering in the heat. Plates laden with prawns and vindaloo clatter onto tables, pouring forth steam like a volcano posing for National Geographic.:
Bombay Bhel concocts authentic Indian cuisine with rich flavours, earning it the honour of 2010 Best Indian Restaurant in Burnaby from the readers of Burnaby Now. Bring a companion to share in a bounty of mixed vegetable pakora fritters ($6.25) and the vegetarian paneer tikka ($9.95), or solely store your gourmet prize in your cheeks to savour through the weekend. Goan seafood curry showcases the delectable fruits of the sea ($16.95), while the biryani with saffron comes with your choice of chicken, beef, lamb, or goat ($14.95). A glass of red or white wine ($6.25–$9) will do the trick to warm the palate and mentally embalm the culinary delights of your evening.
Specializing in Northern Indian fare, the kitchen staff at King Mahal Restaurant bakes and fries dishes as they slip between wreaths of steam rising from simmering pots of sauce. As diners settle into tables, they pass hunks of naan or whole-wheat roti and dishfuls of pakoras to busy hands and keep away the shadow puppets that ruined Thanksgiving. Abundant vegetarian entrees parade alongside curries in a rainbow of colours, and cooks roll meats in spices before baking them in a tandoor oven. Piles of rice soak up sauces, and a fountain of mango and lassi beverages help keep tongues cool throughout each repast.
Part sports bar, part restaurant, Desi 2 Go Pizza & Curry’s amalgam of East and West is the brainchild of Chef Jazz Grewal. Trained in restaurants and hotels in India, Grewal draws upon his experience to oversee a vast menu of familiar Indian eats served amid the glow of flat-screen televisions and flowing taps. The roster of 12 beers on tap includes Stella, Sapporo, Guinness, 1664, and their own house brew called Desi Lager. From a British flag to a large drum tantalizingly out of reach on a shelf above, the interior emanates an ambiance of worldliness.
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.