From Our Editors
Veggie Garden draws on the traditions of Punjabi and North Indian cuisine, discriminately spicing authentic vegetarian dishes to awaken the flavours of vegetables, cheeses, grains, and legumes. The menu seduces both herbivores and those who adhere to steak-shaped food rainbows alike with dishes such as the South Indian specialty masala dosa, a rice-and-black-lentil pancake stuffed with potatoes and spices ($8.99). Entrees include the mutter mushroom, sautéed with green peas in butter before being dressed in onions and tamarind sauce ($7.99). The baingan bharta ($9.99) mashes smoked eggplant with spices, onions, and tomatoes and is served with a side of residual good karma from Mother Earth. Palates enlivened by the eatery's delicately incorporated spices can change directions with desserts such as kheer kesari, a rice pudding swaddling saffron and nuts. Between bites, Veggie Garden's free WiFi encourages plant gnashers to hop online to check on their virtual organic farms.