The dishes are all vegetarian at Sargam House Restaurant, and some are even vegan. The dinner menu is rife with fragrant North Indian dishes, crafted with housemade paneer and simmering in sauces made fragrant with green chilies and fenugreek, rather than a teaspoonful of Chanel No. 5. South Indian plates fire up the palate with dosas stuffed with spicy potatoes and utthappam topped with chili and tomatoes. Lunchtime means a buffet, which boasts no fewer than seven curries as the kitchen delivers fresh-baked dosas to each table.
Seeing the need for an Indian buffet restaurant in Vancouver, Tony Mrock opened the doors to New India Buffet & Restaurant in 2004. To be certain he could accommodate the throngs of interested citizens, Tony outfitted the multi-level restaurant with a 200-person dining area and an 80-person outdoor patio that's surrounded by stunning views of the city's downtown area.
Even more impressive than the attractive digs, however, is the menu, which offers an extensive line-up of vegetarian and meat-filled meals from across India. Chefs sizzle up spiced meats, such as boneless chicken and ground beef, in a traditional tandoori oven, a technique that caught the attention of Chow Times blogger Suanne Yap, who praised the mouthwatering tenderness of her lamb. For a more diverse meal, the lunch and dinner buffets present 40 Indian dishes that range from naan bread and butter chicken to Indian rice pudding and mini samosas.
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.
In addition to staunchly refusing to use anything but high-quality, low-fat ingredients, the head chef at Gurkha Himalayan Kitchen strives for perfection in every aspect of his work. As a native of Gorkha, he takes a cue from the Nepali soldiers, or Gurkhas, renowned for their loyalty, courage, and dedication to the pursuit of perfection. He channels these traits into his cooking, dishing out a lineup of authentic Nepalese and Tibetan dishes. He specializes in the traditional Nepalese meal, which normally consists of daal-bhaat (lentils and rice), chutney, and other meats and vegetables. Even though he expertly crafts meaty dishes, such as lamb chili and goat saut?ed in Nepali curry sauce, he doesn't neglect herbivores?he also prepares vegetarian-friendly creations, such as quati, a dish that mixes together nine bean sprouts and possesses the distinction of being his personal favourite.
Atithi?or ?the honoured guest??invites diners to sample dishes from across India?s diverse cuisines. Roy and Lopa specialize in homestyle Indian food and oversee recipes lauded by Vancouver magazine as some of the best in the city, such as jackfruit pakora and mutter paneer. Atithi also caters special events and packs up their meals for delivery and to-go orders.