Though India and Indiana are roughly the same word, their cuisine offerings are worlds apart. Find out the difference two letters make with today’s Groupon to Chef’s Kebab in Surrey. Choose between the following options:
- For $18, you get an Indian dinner for two (up to a $37.97 value), which includes the following:
- One appetizer (up to an $8.99 value)
- Two kebabs (up to a $10.99 value each)
Two drinks (up to a $3.50 value each)
- For $34, you get an Indian dinner for four (up to a $75.94 value), which includes the following:
- Two appetizers (up to an $8.99 value each)
- Four kebabs (up to a $10.99 value each)
- Four drinks (up to a $3.50 value each)
Led by chef Manish Rawat, an India native passionate about both culinary and fine arts, the kitchen crew at Chef’s Kebab wield palettes of traditional Indian spices to paint their menu’s pages with meaty and vegetarian offerings. Within yellow walls drenched in natural sunlight, groups split an aloo tikki channa chat appetizer, which beckons diners to slip tiny headbands around their tongues and stretch mouths around chickpeas, yoghourt, and tamarind chutney. Chefs slide marinated morsels onto a skewer for a lamb kakori kebab and then send the edible swords into a tandoor oven on quests toward unearthly juiciness. Between bites, visitors can sip a yoghurt-infused mango lassi as their eyes take in painted artwork depicting flowers, Indian vases, and the giant meat kebabs that hold up the Taj Mahal.
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.