Coconut Split Pea and Leek Curry

January-Vegan-Saltfree-Sugarfree-Fatfree-Processedfree-cleanse continues.  I made this based on about 5 different recipes because not all of them used the ingredients I wanted.  It is FABULOUS even if I do say so myself :D and very easy!  One pot, not to much fuss on order and this can be done in a slow cooker!

Coconut Split Pea Leek Curry

Coconut Split Pea and Leek Curry

2 1/4 c Yellow Split Peas, picked over for small stones and washed.
1 900ml tetra pack of Salt Free Vegetable Broth, Organic if you have it
3 c Water, boiled and divided.
1 Vegetable Stock Cube, no Salt
1 c Coconut Milk

1 large Leek, sliced and washed
1 medium or 2 small Onions, sliced from half
2 large cloves Garlic, minced
1 large Sweet Potato, cubed (not autumn massive sized), roughly 2 cups)
1 pack, Frozen Spinach, defrosted, if you remember.
2 inches fresh Ginger, julienned (finely sliced)

1 T Garam Masala
1 T Curry Powder
1 t Ground Coriander (heaping)
1/2 t Cayenne
1 1/2 t Ground Cumin
1 t Ground Ginger
1 t Turmeric
1/2 t Black Mustard seeds (because I did not have Yellow)
3 Cardamom pods
1/4 t Salt (or leave out)

1 t Black Pepper
1 birds eye Chili, chopped (Dom found this too spicy)

In a large Creuset, or any large ceramic pot, because I'm not using fat, you have to have nonstick but really it's not essential but it will be easier to clean up.  On medium heat, add the ingredients as you go.  I'm going to tell you how I walked through it with a playdate going on in my living room.  Add the washed and chopped onion.  The moisture on the leaks will help things keep from not sticking too fast.  Stir until soft.  Add the Sweet Potato that's been cut into 1cm cubes.  If things are browning too fast on the bottom, throw in the Stock.  Rinse out the tetra box with 1 c of the water and add to the pot.  Add the Peas and stir well.
Add the Garlic and Ginger.
Add all the spices.
Add the Spinach.
Add the stock Cube softened in 1 c boiling water (you can use any veggie based stock. I used Onion  because the only Veggie cube I had, had Salt and we're cutting out salt.) Yes, I added 1/4 t salt to the HUGE pot, just to see how it would help the flavour.  It was okay.  Not sure it would have hurt not to have it since there was so many spices and aromatics but I don't feel bad about a mere 1/4 t.
Add the can of Coconut Curry.  Rinse the can out with the last cup of water to get all the coconutty goodness.  You can skip this but I NEVER do because so much clings to those cans.  Don't do this with boiling water unless you use an oven or kevlar mitt to handle the can.

Simmer for at least 30 minutes or preferably an hour to ensure the peas are soft.   They are fine a bit al dente like the texture of Edamame.

Serve with fresh Cilantro if you have it. Serve with Rice or with Naan.

Roti Mission Stop One - Mother India - Piping Hot East Indian Style

Eggplant Roti - Mother India - Parkdale

I needed Roti.  There's nothing more to say than that.  They're not very easy to come by in Vancouver but in Toronto, there is a ridiculous supply.  I went down to Queen West to see one that I had seen on Restaurant Makeover.  It had received really good reviews but was reputed to be quite a bit more expensive than the average in town, ~$15.  Well, they were closed for vacation.  I didn't need to worry because on that block in south Parkdale, there were at least three more.  D wanted to try Ali's because there's a place he goes to regularly in Port of Spain with the same name, where he's working right now and he thought it was funny.  I chose Mother of India because I'd read of them as well.  After sitting and ordering, D mentioned he was surprised that I wanted East Indian style rather than West Indian because that was what I was craving.  D'oh.  I wasn't thinking that far ahead nor was I truly aware how different they'd be.

The West Indian style is different both inside and out.  Inside, the filling tends to be alot more stodgy, (dry and thick), the base is often Chick Peas and Potatoes.  The wrapper is also quite different.  The West Indian yummoriffic style is huge.  When they've wrapped it all up, you see quite a few layers of wrapper around the filling.  The wrapper is quite a bit more pliable and tender.  It is lined with cornmeal which it's cooked and stretched on.  The East Indian wrapper is more like a bready crepe.  It's a bit drier and crisp.  It tends to only be large enough to encase the filling.  They're both amazing styles and you can be in mood for either or but they're quite different experiences.  I was really craving the West Indian but here we were in Mother India.  Thankfully, since it was East Indian based, there were alot more variety of filling.  You could basically get any curry in a Roti.  I chose the Eggplant which was like a spicy Baigan Bartha.  mmmmmm D chose the Chicken Tikka Masala.  I also ordered a Mango Lassi to wash it back.

Roti and Mango Lassi - Mother India

The decor is not worth mentioning.  It was almost dismal enough that I was going to suggest takeaway but we were there and T didn't want back in the car just yet.  It felt like a church basement both in lack of light, dropped ceiling and metal framed chairs with rickety tables.  I don't think I would eat in again.  That said, I would eat there again.  The Roti were piping hot.  Even though the server admonished me against spicy since it was 'indian' spicy, I wish I had ordered spicy.  The medium was just okay in heat but I am not complaining.  The Eggplant filling was plentiful very fresh, piping hot, not at all greasy and well seasoned.  The Roti it self was quite large.  D's Tikka was very good as well, there was a sauce which you don't always see if you order the dish but in a Roti I guess they do it differently.  The sauce was bright, fresh and hot.  We thoroughly enjoyed the food and the price.  Bacchus at 15$ is like 40-50% more expensive.

While we sat, there was a regular takeway flow.  Even though the dark dining room sat empty except us and a creepy father and small girl who sat holding hands across a table.  That's creepy right?  Their conversation was oddly adult too, about plans for the coming long weekend and she couldn't have been more than 9.  Anyhoo.  I'll be back to that block to have more Roti or Dosa...mmm they had Dosa on the menu at Mother India.  A paper thin crispy lentil crepe around a curry filling, southern. 

Cost: $-$$
Food: Hot, fresh, tasty and well seasoned
Ambiance: I would suggest takeaway. Church Basement. Clean but not cozy.
Family Friendly: well, yes, the staff were cool, there was a dingy high chair, I guess.
Staff: Friendly and quick.

Mother India

 (416) 588-4634
Parkdale
1456 Queen St.
Toronto, ON M6K

 

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Saag and Tamatar Paneer - a 'Meaty' Vegetarian Comfort Food

Saag and Tamatar Paneer

The thing about being a Vegetarian is that depending on where in the world you live, you find yourself making concessions.  Or at least I do with my low blood pressure and low iron.  I mean yeah, if you find yourself in Eastern Europe or Spain, you could choose to be one of those stalwart vegetarians living on mixed greens and bread.  Not me.  I don't believe that vegetarianism means sacrificing the enjoyment of food.  Particularly, for lack of a better word, I like dishes that are 'meaty' or hearty, rather.  You don't feel left wanting or full of water.  Indian cuisine do this marvelously.  It is a celebration of history, flavour and substance.  Yummo!
Above all dishes, I adore Saag Paneer.  That at the Eggplant dish of Baigan Bartha are my absolute favourites.  I decided last year to make my own Paneer because often in restaurants, the amount of Paneer to Spinach or Peas is a bit disappointing.  It is not hard at all but requires patience.  The first time I made it, it came out a tad crumbly but it still made a delicious Saag Paneer.  You need to cook the curds for a while after they start to separate.  There is a great video on YouTube by a lady called Manjula, seriously, like the Simpsons.  She's great!  When I was younger, I used to watch Madhur Jaffrey on PBS.  I loved how she always started by frying her spices.  Alot of Saag recipes don't call for the Black Mustard seeds but this is a bit of a tribute to my days of watching Madhur Jaffrey.  She always popped her Mustard seeds in various dishes.  I don't know for sure if she used it in this dish.  I really don't know how she managed to keep them in the pan though.  Mine scattered all over so I used a splatter guard.  As well, I didn't fry them.  I dry roasted.
I cook Spinach in a number of ways in Indian, West Indian, Korean, Salads, Spanish ..... In spite of it's leafy form, it is VERY 'meaty'.  It is loaded with iron is fantastic raw or cooked.  In this dish, the Spinach is married with alot of spices but it is still the star.

Saag Tamatar Paneer

600 g (2 pkg) frozen Spinach, chopped (1.5 lbs fresh Spinach)
12-15 oz Paneer (or Extra Firm Tofu, use ~300g if you want less, use 500g if you love Paneer like I do!)
2 T Canola oil
2 T Butter/Gee (Gee is clarified Butter. Use all Butter or Oil but all Butter is better)
2-3 T (6 - 7 medium cloves)Garlic, chopped
1 1/2 cups Tomatoes, chopped

1 t Turmeric

1 – 2 t Salt
1 T Cumin Seeds (Jeera)
1/2 T Coriander Seeds
1 t Black Mustard Seeds
5 Whole Cloves
1.5 t ground Red Cayenne
1/2 t Fenugreek (optional)
1 Cardamom Pod (optional)
1 inch Ginger, minced
1 Green Chile, minced
In a dry cast iron pan (or other dry stainless steel pan), toast the Cloves, Fenugreek and Seeds. Move the seeds around until you start to smell them and the Mustard Seeds start to pop. Let the. Cool slightly then grind them fine in a CLEAN grinder used for food or a coffee grinder that is dedicated to spices.

In a large skillet, heat the Butter/Oil on medium high heat. Sautée the Onion until soft and not brown, 3-5 minutes. Add the Chile, Ginger, Garlic for a couple minutes. Add the Spices and the Cardammom Pods and fry for a couple minutes.

**Okay so BE AWARE this is very aromatic! It is heavy and will linger for days so you can do a few things to mitigate 1. Fan on high the whole time. 2. Simmer a saucepan with vinegar water the whole cooking time. 3. Or Mom 'cowboy coffee' after cooking. That means boil water with a few T of ground coffee thrown right in. OR, since all of these things don't work perfectly, do not toast your own seeds, use pre-ground. Then do not fry the spices in the oil until AFTER the Tomatoes. Still do suggestions 1. and; 2. though.

Add the Tomatoes and heat through and mix so Spices and Aromatics are evenly distributed.  Sautee for a few minutes.  Add the Spinach and toss gently.  You don't want to break up the veg too much.  I like a chunky dish.  I really hate the Saag dishes in some joints that look like baby food.
When the all the Spinach as at least started to wilt, or after the Frozen Spinach is heated through, add the Paneer in dice sized cubes.  Fold gently with a wide wooden spoon.  I like to use a Korean Rice scooper.  I don't want to break down the Paneer.
Serve hot over Basmati.  Use Cilantro as a garnish but I know it's not entirely Indian but it's GOOOD.

Yummo!

Sis-in-Law's Soupe Indienne - Indian Coconut Lentil Soup

Indian Coconut Lentil Soup

D went on a chopping rampage.  He decided that since he was making sauce and Ratatouille he'd do this soup as well since all the recipes were chopping heavy.  That seems like an efficient and good idea except for the person on the other end of the "I cook, you clean" bargain.   This recipe comes from my sister in law, which is weird  because she NEVER cooks.  Though she may protest that statement, I would say it's a fair one.  Her hubbo, J-L does 99% of the cooking and is awesome at it.  Good deal.  I wonder if this is actually J-L's recipe :^P  It is very tasty but if were upto me, I would make the optional Chili Flakes a part of the soup recipe and not optional.  It feels light and healthy even with the Coconut Milk.  I highly recommend you try it.

Soupe Indienne (Indian Coconut Lentil Soup)

2 c Lentils, dry (Orange or Yellow)
1 large Onion, chopped fine
1 1/2 T grated Ginger
6 cloves Garlic, minced
1 14 oz tin of Tomatoes, w the Juice
2 l Vegetable Broth (or Chicken if you prefer)
1 t Cumin
1 t Ground Coriander
1 1/2 t Curry Powder
1/2 t Cinnamon
1 tin Coconut Milk
1/2-1 T Sunflower Oil
1 Chipotle Chile, chopped (no Adobo sauce, D's addition to recipe)
Salt and Pepper
1 Lime
Fresh Cilantro, garnish
1 t toasted Coconut flakes  per bowl, garnish
Red Chili Flakes, garnish

In a large pot, heat half the oil on medium high heat.  Cook the Garlic, Onions until just transparent. Add the other half the Oil and add the Spices, Ginger and the Lentils.  Stir for a minute. 

Add the Tomatoes.  You can either run a knife around the can before adding them or as we do, squash each Tomato as you put it into the pot then pour in the liquid after.  Add the Vegetable Broth.

Bring just to a boil then reduce.  Simmer uncovered for 30-45 minutes. 
Add the Coconut Milk.  Season to taste with Salt and Pepper.  Add the juice of the Lime.
Serve with fresh Cilantro and Toasted Coconut Flakes.   (And if you like, Red Chili Flakes.  That was just me tho, not D)

Yummo!


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Monday, February 7th - Dosa - Mission - Mission Must!! Yummoriffic!

Bhatura - Puffy Wheat Bread

We got together with some of our friends in the Mission after our first full day in San Francisco.  S, N's wife won't be able to join us in Tahoe so we wanted to make sure to spend time with her.  A volunteered to find us a place that could accomodate us all.  Luckily Monday's are alot easier to negotiate bigger tables.  Dosa normally doesn't accept groups larger than 6 or so and on weekends, it's not unusual for there to be a queue at the door.

Channa - Stew of Chick Peas MMMMM

N and S came the first week they opened and they waited 2 hours.  I personally would have walked around the corner for a 3$ Burrito but they said it was worth the wait! 

Dahi Papadi Chaat

Dahi Vada

A and R are from India though I'm not certain if they are from the South where Dosa's originate.  The appetisers and 'street' food starters are pretty common everywhere.  We ordered a few to share:  Dahi Papadi Chaat and Dahi Vada.  And for the first time, were told how to actually eat them.  I was thrilled.  We'd often seen these puffy little pockets in the Dahi Papadi Chaat, bite-sized flat crispy bread, potatoes, spiced organic yogurt, tamarind and mint-cilantro chutneys. Before but had no idea as to the proper way of eating them. You are meant to take one of the little puffs and poke a small hole in the top with your finger (which we shall all assume is already immaculately clean). Fill it with the vegetables and sauces that accompany them on the plate and then pop it whole into your mouth.  Watch out for the green Chile sauce.  It's got a serious kick.  The Vada were little Lentil Dumplings with Yogurt.  So goooood!

We actually put a good dent into the entire menu. We ordered at least half the Dosa's on the menu.  Dosa's are thin, crepe like pancakes, typically made of Lentil flour, filled with a variety of vegetables, cheeses or meats.  They do come from Rice and Wheat as well but normally, the menu would specify if they were like in the case of the Rava Masala Dosa at this restaurant.

Dangerously Spicy Mango Habanero Dosa, wooooo!

We also shared a Channa Bhatura which is my favourite vegetarian Chick Pea Masala with Vegan Poori.  It's that gigantic puffy bread you see at the top of the post.  It was the size of a dodge ball and served piping hot.  Carefully poke a hole at the top with a clean knife,since it's for sharing, to let the steam out. Tear apart and eat with the Chick Peas.

As a concession to our Omnivorous mates at the table, we ordered a Tamil Lamb Curry.  It was a thick stew of large chunks of Lamb.  Not too spicy.

We shared the following Dosa. I would have all of them again except maybe the Spring which I though was a bit run of the mill with the Pea & Carrot veg mix inside :

Masala  Dosa:  classic dosa filled with creamy spiced potatoes, onions, and cashew nuts (masala)
Habanero-Mango Masala: (Warning: very intense heat!) Masala dosa layered with spread of spicy habanero chutney
Rava Masala A wispy dosa made of semolina and wheat, served with spiced Indian potatoes, onions and cashews
Paneer and Peas Dosa filled with spiced and shredded farmer’s cheese, lightly grilled, peas and cilantro
Spring Masala dosa combined with fresh vegetables including peas, carrots, cabbage and red onion

My favourites with both the Dahi's and the Paneer and the Rava Dosa's.  Please Please Please heed the warning about the Mango Habanero Dosa.  They ain't kidding.  It is killer.  There were at least 3 of us at the table with stomach's of steel that agreed we could not have ordered that one alone nor even eaten more than the 1/5th we did. I say 1/5th because some were to fearful to even try when we steelier ones started to weep.

Cost: $$$-$$$$
Service: informative, helpful, cautioned us on an over order, which I love!
Ambiance: Cozy, stylish but not pretentious
Wine List: Decent

Dosa
(415) 642-3672
995 Valencia St
San Francisco, CA 94110
Mission District
http://www.dosasf.com/






(Bear in mind I normally top out @ 6/7, have never given a 7.  Still waiting :^)

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Saturday, Feb 5th - Leftovers - Indian Stir Fried Rice and Aloo Jeera Sandwiches

Leftover Indian Fried Rice

It's funny.  I think that most of us faced with the predicament of using leftovers tends to stay within the confines of our comfort zone.  Casseroles, Sandwiches, Pasta Sauce or Stir Fried Rice within the paradigms of what ever we know.  I don't know why.  We were in this ski house share as we have done for years and we're all from various backgrounds and we'll generally do a few things for meals year in and year out.  Then on the last night, we trawl out the leftovers or if there is little snow, have them for lunch.  I'm a big fan of this as you may know.  I cannot abide wasting food.  I dropped an apple the other day coming from the market and I was gutted because I knew it would spoil before anyone ate it.  :^/

This year I had my eyes opened to a whole new world of Leftover Opportunities.  I'm terribly excited about this and almost wish I had some leftovers to try them out with :^D.  One of the couples on our trip is Indian.  They usually make a fabuloso Vegetarian Indian meal on one night.  As light as alot of the more carnivorously inclined members of the group might think vegetarian food may be, it was hearty and satisfying and we had a decent bit of leftovers.

The next day for lunch I did the boring option of just heating up some of the Lentil and Spinach Dahl, Aloo Jeera (Spiced Potatoes) and Rice.  I was quite contented because it was yummoriffic.  See? fixed paradigms.  Well, R and A, the chefs of the meal, made a childhood favourite out of the Aloo Jeera which I was right up my alley.  They made Aloo Jeera Grilled Sandwiches.  Simply scoop a good portion of the Aloo Jeera on to two slices of sandwich bread and fry it in Butter or Ghee.  If the Potatoes have been the fridge, you may want to heat them up slightly because the bread may brown quicker than the potatoes are hot.  Serve as you would a grill cheese sandwich.  The frying in Butter was something A insisted was necessary to make it authentic like his mum's.

Then for our big BBQ dinner night, R made an Indian Stir Fried Rice.  Funny how I've always though of Stir Fried Rice as the domain of the SE-Asians.  Why would that be?  I mean India and Pakistan eat as much rice in their diets too, I'm sure.   Though they do have more alternative starches in their regular repetoire like  Breads that are more of an adaptation in SE-Asia which is why when we make Indian at home, we always have more rice than we need because we often make Naan too and D won't eat both.

So there we were with a good 3 c of extra rice because alot of Westerners don't eat two starches in one meal.  R made a lucious Indian Stir Fried Rice which I will have to replicate.  Now, I did not ask her for the proportions but I know what went into it.  You'll have to fiddle with the portions.

Indian Stir Fried Leftover Rice

Jeera Seeds (Cumin Seeds)
1/2 Onion, diced
1-2 Serrano Chiles (leftovers :^D), minced
Black Mustard Seeds
Ground Tumeric
Mango Powder
Chili Powder (dash)
1/2 stick Butter
3 c COLD Basmati or Jasmin Rice
Salt and Pepper to taste

In a large pan or wok, melt the butter.  You should use a neutral Vegetable Oil, Ghee or Butter.  Do not use Olive Oil.  It will not taste right.  Fry the Seeds until you can smell them or hear the Mustard Seeds pop.  Add the Onions and Chiles and fry until slightly browned.  Add the other spices.  Add the COLD rice, cold because it won't clump up and absorb more liquid too quickly.  All the grains should be fluffy and separate. Season to taste. Mix well to combine and serve.  MMMMMMMM

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Sunday, January 7th - Vegetarian Okra and Cauliflower Vindaloo and Homemade BBQ Naan

Cauliflower and Okra Vegetarian Vindaloo

D went skiing today with some buddies so I was left to my own devices to create havoc in the kitchen.  That of course is a joke.  We have an ladies' agreement that whomever cooks does not clean up.  That works out great for D because I tend to put things away as I go. I certainly do not like piling food, dishes and packaging in the sink while cooking ;^D.  So cleaning up after my turn at the stove is pretty easy.  You basically have to clear the table and load the bigger things into the washer.  D on the other hand could probably watch an entire football game before I come to sit down. O, my sister, thinks it's my own fault for clearing as I go.  No matter, D probably does more than half the cooking so I really shouldn't complain.   The thing is that I particularly like to cook things that take more time.  That generally means, it isn't conducive to most nights after work.  Things like stews and Indian curries fall into this category. 

It's not only the length of time the dish has to simmer and come  together.  It's also all the prep work as well as the little fussy things I put upon myself.  Like in the case of Okra or Firm Tofu if it's going into a stew.  Okra is famous for it's slime.  There is no other pleasant way of describing it.  If you chop a piece of Okra, you will see, it will immediately ooze slime.  There are a few things I try to do depending on the use.  In this case.  I chop and fry the Okra until it is browned and crispy and set aside to add later.  It helps.  I also do this for the Tofu.  I find Firm Tofu tends to taste and feel like a pencil eraser if not handled correctly.  I use it all the time and find this less of an issue in stir fries.  So for this application, in the same dutch oven or heavy stew pot I am going to make the Vindaloo in, I also brown the Tofu cubes until browned and set aside with the Okra. 

If that weren't adding to the effort already, I also decided that having Curry required having Naan.  So I made some Naan for BBQing when the Stew was ready.  I followed a recipe I've used many times but only made half since I also wanted to make some Jasmine rice. 

Homemade BBQ Naan

This dish is very tasty but I would recommend you let it simmer for as long as you can.  It will taste more familiar and less 'tomatoey' after the hour mark :^).

Vegetarian Okra and Cauliflower Vindaloo

20 fingers Okra, 1 inch pieces
1/2 block Extra Firm Tofu, 150-200 g, cubed
1/2 medium Onion (Tennis Ball)
3 gloves Garlic, minced
1 inch Ginger, sliced
1/2 Chili, (used Jalapeno cuz it was in the house)
1/2 head large Cauliflower
1 tin Garbanzo Beans (Chick Peas), drained
2 large tins whole Tomatoes
4 T Patak's Vindaloo paste
3 T Butter (or Ghee = Clarified Butter)
Salt and Pepper

In a large Dutch Oven or stew pot, heat some Olive Oil or Vegetable Oil on Medium High heat.  Add the Okra and Tofu, together or separately.  Depends on the size of your pot and how much room you have.  You should have everything in a single layer.  If not, you will stew and soften rather than brown.  Do it in batches if as you add the vegetables you have filled the 'first layer'.  Sautee for 3-5 minutes until lightly toasted and set aside.

In the same empty pot add some more oil or Ghee (clarified butter for the real deal flavour) on Medium Heat.  Add the Onion and stir for 1-2 minutes until softened and translucent.  Add the Ginger and Chili.  I don't like adding the Garlic too soon because it will brown and taste bitter.  Add the Garlic with the Cauliflower.  Stir fry for 3 minutes.

If things get sticky, add some more Ghee or Oil.  No double entendre intended.  Add the drained Chick Peas mix about.  Add the Curry Paste and try to distribute well.  You want to cook the paste.  You could have added it with the aromatics but then I would have gassed myself as I have done in the past with Thai Green Curry paste because our fume hood does everything but suck. No double entendre intended.  When it looks like all your veg are coated with the paste and you've stirred it for 2-3 minutes more, add the Tomates. 

For the Tomatoes, you can either slash a sharp knife around in the open can or do as I do and simply pour them into the pot or separate bowl and smush them with your hands like little organic stress balls.  Season to taste but gently.  The flavour will develop so I would suggest you check seasoning after half an hour.  Add the Butter or Ghee and stir. 

Simmer covered on Medium Low for at least half an hour.  Stir occasionally.  If it looks too thick add some water or vegetable broth.  Serve with warm Basmati or Jasmine rice and NAAN!

Yummo!  Oh this serves 4-6 people.   Or dinner mid week 8^D


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Tuesday, Sep 21st - All India Sweets and Restaurant - Lukewarm Vegetarian Buffet

Bad Phone Pic: All India Sweets Vegetarian Buffet

We had some errands to run in South Vancouver today after work so we decided we should just grab something on the road so we were more productive.  I suggested a place a friend had taken a few of us to a few years ago.  Considering it is her cultural cuisine, I assumed it would be good.  I don't recall what I thought of it then except that I was pleased at the idea of an all Vegetarian Buffet.  Plus, that night out, it was just a bunch friends after a game needing sustenance. 

I will more clearly remember our visit this time.  It was very disappointing to the Vegetarian Buffet.  All India Sweets is quite well known in Vancouver its Indian Sweets.  It has a vast front glass counter area in the front full of delectable sweets and savour snacks that might fool you into thinking you are in some far away market.  There are dozens and dozens of cakes, squares and sugary balls made from a variety of flours, milk and nuts.  I won a contest last year during the South Asian festival and the prize had included a box of sweets from All India Sweets.

It is a shame that they do not seem to pay as much attention to their hot food restaurant area.  They do have an a la cart menu but everyone seemed to be there for the buffet.  Their Vegetarian Buffet is 10$ all day, any day.  There is salad bar as well as selection of about 5 hot Vegetarian Curries.  The Salad bar was a sad display of roughly cut Tomatoes, Iceberg Lettuce, Onions and some pickles and other bits.  At least it was kept cool on ice.

The hot buffet was not hot at all.  It ranged from lukewarm to down right cool.  Perhaps, it may have been in the cycle of replenishment we hit the buffet but that isn't the point is it.  Buffets using chaffing bars are meant to keep the food temperature at certain levels both from a Health and Safety level as well as taste of food.  As a result, dishes like the Cauliflower and Potato was gloopy, oily and mushy.  There were Green Peas in almost everything.  They used Kidney Beans in a dish I have normally seen with Chickpeas or Lentils.  The Lentil Curry was very very watery.  Nothing had any real punchy flavour.  It was sort of beige in colour and taste.  The Paneer was alright and their Naan which was replaced regularly, was nice and chewy.  Their Basmati was extremely oily and clumpy.

They had a very sorry dessert section which they should have left off entirely.  There was a Sweet Rice, which sat untouched or replaced, the whole time we were there.  A very runny Yogurt dish and some pretty old Gulab Jamun, sugary milk balls served in syrup.  I think since their famous sweets are so good those Gulab Jamun did them a disservice.

Speaking of disservice, that is precisely what we got.  We were sat almost immediately after walking through the front door.  Then we never saw anyone again.  I had to walk up to the bar to ask for glasses of water.  A bus boy did comeby once to take away our plates once since you're not meant to reuse the plates when you return for more food.  It was a complete absence of service though there were 3 servers wandering around. 

Cost: $$
Ambiance: Cafeteria
Service: Non existent

All India Sweets and Restaurant (Main)
Sunset/Punjabi Market
6507 Main St
Vancouver, BC V5X
(604) 327-0891
www.allindiasweetsrestaurant.com

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Thursday, Sep 2nd - Maurya Indian Cuisine - Best Bharta!

Spinach and Paneer Naan

When I first moved to Vancouver four years ago, I was worried I would not be able to have a proper Curry. I was happy with the plethora of options for Asian and Asian fusion which was lacking in London at the time other than Pub Phad Thai, an common oddity I have not yet come to terms with.  However, a good belly full of well prepared curry cannot be beat.  I loved the fact that the English referred to the full gamut of Indian and Pakistani cuisine as Curry.  You would be asked by a friend or colleague 'Fancy a Curry?' which meant do you want to go for Indian Food.  The answer was repeatedly yes.  I mean really you cannot beat Brick Lane and the area for a good curry.  It is often said the best Indian Curry in the world is in London.  I don't doubt that.  There are the Michelin star restaurant places in London too like the Mint Leaf which I have tried but it isn't the same and not necessary expense for quality or authenticity which does apply in some countries for some cuisines such as Sushi in London.  I would suggest you pay to have decent Sushi there.

It is funny how those culinary diaspora has this exceptions and pockets of hightened development which is not necessarily tied to migration patterns.  For example, Thai food in Vancouver is hit and miss for me whereas in Toronto you have a good spectrum.  But then in Toronto, you cannot find a lot of good Sushi but good Curry. 

Actually in Vancouver, the Curry situation is improving and I am seeing more places open up along Broadway.   There was always a decent selection further south toward the Punjabi village or Surrey but that is not necessarily the best option for a girl without a car.

Maurya's was the first Indian place I visited after I moved to Vancouver.   After having their Eggplant Bharta, I  knew I would be back again and again.  I make Eggplant Bharta often at home and have come to like my version but have found it more difficult to find the spices I need here so have made some concessions.  I told D the best Bharta I ever made was when I used a whole hunk of Butter.  You just can't replicate the silky, luxurious feel of Gee in Indian food.  MMMM  We have been here a few times and I had a Curry craving I could not shake.  We were meant to come here earlier in the week but I got on that Mercury and heavy metal detox whim that I had to follow with Cilantro Pesto. 

Roasted Eggplant Bhart

I held back on what I actually wanted to order which is three dishes that we share.  D raised and eyebrow and asked if I was really that hungry.  I guess they weren't small plates so it might have been a bit excessive.  So I just ordered my favourite Roasted Eggplant Bharta and D ordered Lamb Korma.  We also ordered an order of Basmati Pilao, Spinach and Paneer Naan and Plain Naan when the Spinach one ran out.

My Bharta was wonderful as always.  The Eggplant, which is the heart of the dish was mixed with Peas, which I hadn't recalled and will try at home.  The dish was topped with some Cilantro and shards of fresh Ginger.  Yummo!  Though served on traditional, delicately small Indian silver or copper dishes, do not be deceived.  The portions are substantial.  I never cease to be amazed on how filling it can be.  The server will ask you what heat level you prefer and I chose Medium.  I could have withstood a bit more, I think.  It was rather mild.

Lamb Korma

Basmati Pilao

D had a very interesting Lamb Korma.  It is an inherently milder Cashew based sauce that has a creamy appearance.  D enjoyed the Lamb as evidenced by the dish wiped clean by a nice bit of Naan.  I tried the sauce.  It had the Korma flavours and quality I am used to and something I have not seen so pronounced in a Korma before.  It had a distinct Rose-floral aroma.  I thought it was quite pungent but D liked it.  I guess it is balanced more with a piece of lamb.

I really liked the Spinach and Paneer stuffed Naan and their plain Naan as well.  It is a must!   The rice however was a tad oily and on the small side for two people.    I think next time I might have their 'combo' where you can add Naan, Rice and Daal for a mere $6 extra.  D warned that might mean small portions so we did not bother this time. 

Cost: $$-$$$
Service: Acceptable and at times, felt we had to flag rather frantically to anyone to order more food

Maurya
1643 W Broadway
Vancouver, BC V6J
(604) 742-0622
www.mauryaindiancuisine.com

Food

Service

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Aug 2nd - Sourcream Marinated Curried Jumbo Prawn and BBQ Naan



Sourcream Marinated Tumeric and Curry Jumbo Prawn Skewers

 I made Pappadum for fun to go with our Indian inspired dinner.  I found them in the grocery section of the Shopper's Drugmart.  Okay.  So I bought them.  They looked like the real thing as other than some keep translation on storage, all the writing was not in English.  There were not instructions so I had to search for some on the internet.  D said I should pan fry them.  I said no.  I said that restaurants do that for efficiency but real housewives roast them over flames so I wanted to BBQ them.  I once heard that a good wife does not burn her pappadum.  Well, then, I am only a pretty good wife then because I burned the first one while learning.  I got the hang of it really fast though.

You have to watch them.  Place the disc on the Grill.  The lid never goes down.  The Pappadum will go from a dark, semi-tranlucent to an opaque, beige colour.  Move it around a bit like you're nudging it until it is all beige.  Flip and let it brown for a few seconds.  In total, it will take less than a minute.  Yummo!  We only made 2 for fun but we had way to much other food.

Cucumber and Mint Raita

1 c Cucumber, julienned or grated
2 T fresh Mint, chiffonade
1 c Plain Yogurt
Salt and Pepper
1 clove Garlic, minced (optional) (yes I know, this is Greek)

Place ingredients in a bowl and mix thoroughly.  Season to taste.  Refridgerate and serve cold as a condiment.MMMMM

Roasted Bell Peppers

4-5 Red Bell Peppers, washed but whole!
3 cloves Garlic
2 T - 1/4 c fresh Basil, chiffonade
1/4 c Olive Oil
Salt and Pepper

This was over kill but D thought since we had the BBQ on anyway and all these peppers from the Farmer's Market, why not.

Place the Peppers on the Hot Grill.  Close the lid.  Turn occasionally.  You want to char them.  This will take about 5 minutes.  Take them off and place them in a large bowl as they finish. Cover the bowl with plastic wrap or any firm cover. Let sit for 10-15 minutes.

Over a sink, peel off the skin and clean out the seeds and stems. 

Slice and place on a serving plate.  Sprinkle the Garlic and Basil over evenly.

Drizzle Olive Oil over and serve.  This is alot of Roasted Peppers.  You can keep them in the fridge for a week.  D likes to add them to the jar of store bought Marinaded ones and the marinade in the jar does prolong their life a bit.  They really only lasted a couple of days.  They work well as a side or in sandwiches.  Very easy and very delicious!

BBQ Naan Dough

BBQ Naan (this is a link)
Now there is another Naan recipe with the original Prawn post below but I prefer this one.  On the BBQ, spread the hand stretched dough out and place directly on the grill. Close the lid. Check after 1-2 minutes and turn, similar to the pizza from a few days earlier.  Cover and let finish.  Unlike the pizza you can fit 3 on the grill at the same time.  Brush with butter and cover with foil and set aside to eat.

BBQ Naan

BBQ Sourcream Tumeric and Curry Jumbo Prawn (this is a link)
This will take two days of marinating in the fridge if you leave the shells on.  So when D started the marinade we were out of Tumeric so he substituted the Tumeric on the recipe on this link with a good Curry Powder he bought in Zanzibar.  Then he added some of the Tumeric the next day after we bought it at the market.

Sourcream Marinaded Tumeric Curry Jumbo Prawn Skewers ready to go

We had an Isabel Sauvignon Blanc. The NZ whites are known for their pronounced minerality. This one was quite subtle. Full of Grapefruit and light summer aromas. Great!

May 21 - A and Rs Wedding at Silver Creek Country Club - San Jose

We went to a gorgeous Hindi wedding today. I won't go into great detail on the wedding ceremony as I could never do it justice. They wrote up fantastic precis for us which was waiting for us on the seats with a little pack of nuts (more on that later).

The 'Full' Ceremony takes several hours up to a full day hence the snacks on the seats.  But that is not what A and R opted for. Whilst it was as true to the classic wedding as it could be outside India, they opted for what the celebrant called an 'abbreviated' version which lasted an hour. The classic full day ceremony is something to see for as much the ceremony itself as the guests who are accustomed to attending them regularly. The wedding goes on up in front whilst the guests mill about, talk and go about their business paying little attention to the elaborate religious event binding the couple together and exchanging symbolic gestures of respect to their gods, family and each other. So even though it was only an hour long, this activity went on and was accomodated by A and R. They had a Tea and Juice Station for people to gather around. They did keep the tradition of the Groom's party and family dancing and celebrating from their 'village'(Country Club Lobby) to the Bride's Family village (Outdoor Wedding Pavillion outside the Country Club) though A did not ride the customary horse. We were encouraged by A's elderly aunts to dance more the whole walk. It was fantastic.

The celebrant was something else. I wonder if it was what A and R were expecting. From the perspective of a non-Hindu guest, he was captivating. He wore white slacks, a bright yellow linen shirt and scarf. His hair was like Krusty the Clown but he was a hundred times funnier. He MC'd the ceremony in English whilst performing it in Sanskrit. He explained the actions and the stages with alot of humour and prompts for photos.

The male friend's of A were given Kurta to wear for the ceremony and the bride's girlfriends were given Sari. It was beautiful. Many of the guests changed into western clothing for the reception and the couple changed as well. The reception was more western but the cuisine was not. It was AMAZING, ALL VEGAN. The cocktail had vegan indian inspired

We started with a Salad of Mixed Greens garnished with Organic Dried Fruits and Hibiscus tossed in a Ginger Dressing.

The mains came to the table family style in large serving bowls.  Anaheim Mirchi - Anaheim and Yellow Peppers stuffed with fresh Coconut, Peanut and Tamarind mixture

• Daal Saag - Moong and Chana Dhal combinaton cooked with fresh Organic Spinach and delicately spiced with Cumin and Mustard Seeds
• Kadahi Paneer - Indian fresh Cheese, Bell Peppers, Onions, roasted Cilantro Seeds in a rich Tomato Curry
• Tindora with lightly fried Cashews - Thin slices of lightly spiced Ivy Gourd sauteed with Cashews.
• Cucumber Raita or Pachadi - fresh Yogurt relish with chopped Tomatoes and Cucumbers
• Jeera Rice - Basmati Rice flavoured with Cumin Seeds
• Whole Wheat Paratha - Soft, hand rolled Whole Wheat Flatbread
• Achaar - Mango, Lime and Chilies pickled with hot Spices

Dessert were a variety of mini cupcakes. 

The favourite at our table by far was the Kadahi Paneer.  We tried to ask for more but they were done and we were sad to see other tables being cleared with full bowls of the wonderfully rich Paneer dish.  The food was amazing and incredibly fresh.  The Achaar was on the set table so a few of us tried it out as we listened to speeches.  It was very spicy and a perfect side.  The Dried Hibiscus was a surprise.  I had first thought it was a dried apricote or plum.  It was very cool. Tart like a Cranberry and as chewy.  Really could have eaten the Paneer and the Dhal all night.

It was a wonderful event and I felt very fortunate to have been included in such a special day and event.  The detail and respect paid to their culture was very moving.  The couple was glowing all night.  I was very happy that such a lovely pair had such a perfect day.

Yay!

I cannot give the credit of the food to the Golf Club though.  I can only assume that they had to bring in an outside caterer for the specialty menu.  And the table cards and decorations all looked handmade so I image that A and R did alot of this themselves.  The location setting was spectacular; made for this wedding .  The grounds near the waterfall was ideal for the outdoor ceremony and the dining hall had a view worth the whole investment.  The dinner service-folks were okay.  The valets were very courteous and prompt.

Silver Creek Valley Country Club
5460 Country Club Pkwy
San Jose, CA 95138
(408) 239-5888
www.scvcc.com

April 9th - Homemade Naan and Butternut Squash and Cauliflower Vindaloo Prawn

Easy Oven Baked Naan Bread 

500-600 g All Purpose Flour
150 ml Plain Yogurt
150 ml Milk
2 t Honey
2 t Yeast
1/2 t Sea Salt
2 T Olive Oil
1 t Baking Powder
1 Egg

Warm the Milk in the microwave for 1 minute or steam it with a Milk steamer.  You want it warm to the touch but not hot.  Pour into your mixing bowl.  Add the Honey and stir.  Sprinkle the Yeast over.  Let stand for 10 minutes or longer until nice and frothy.

Add the Salt, Egg, Oil and Yogurt and turn the mixer on stir for 1-2 minutes.

Add the 1 c of the Flour then the Baking Powder with the mixer on low.  Continue to add the Flour in 1/2 c until completely incorporated.  You may need to add some more flour or use less.  I needed to add extra.  You want it soft and sticky but not unmanageable. The machine to knead it for a good 10 minutes until the dough pulls together cleanly away from the bowl.

Cover and let rise for 1 hr at least.

Preheat the oven to 500F with a rack on the lowest level.  Place a baking sheet upside down on the rack.  Use a regular stainless steel or other heavy baking sheet.  Do not use non-stick.  The Teflon will not do well at such high temperatures.  It is not safe to expose non-stick surfaces to such high temperatures, empty.

Press down. No need the for the violence of punching down. The dough should weigh about 950 g so to divide into 6 balls would be about 150 g.  I weighed them.  Otherwise, each ball is about the size of a baseball.  Knead briefly into a ball.  Cover the others to prevent drying out while you work one.

Stretch out between two hands, slapping back and forth. Pull and slap.  I had to place down on a wooden cutting board and pull, rest and pull in to various shapes but about 10-12 inches long and 5-6 inches wide. Do not worry about uniformity of thickness or shape.

Old the stretched dough in one hand.  Open the oven and pull out the bottom rack.  Slap the dough onto the tray.  Close the oven.  Bake for 5 minutes.  It will puff up.  Using tongs or oven mittens, open oven quickly and flip and back 3-5 minutes more.

It was interesting that since the oven was so hot, there was no sticking to the tray at all. You do not need to lubricate the baking pan or the stretch dough at all.  Obviously, if you have a pizza stone, this would be awesome.  Oddly enough ours is cracked! WTF!!

Take out and brush with butter.  This is optional.  Cover with a towel or tent in foil.  Proceed with the rest of the Naan.

 Underside of the Naan

IT was DELICIOUS!! The egg added a brioche quality to it. The egg is optional but it was nice.  It could have used more salt but since you are likely to be eating it with a curry, it is not necessary.  When we have our BBQ back, we will be trying it on the grill.  It will definitely go much faster.  MMMMMM

Butternut Squash, Cauliflower and Prawn Vindaloo Curry

1.5 lb Butternut Squash (small, kid sized football sized), peeled, seeded and cut in large cubes
1/3 (300g) Cauliflower head cut into florets
1/2 Onion, sliced
4 cloves Garlic
1 inch sliced Ginger (optional, I love Ginger)
3 Serrano Chilies, halved, seeded
1 large tin whole or chopped Tomatoes (not pureed)
1 tin Chick Peas (Garbanzos), drained
10-15 Prawn (uncooked, optional)
3 T Patak's Vindaloo Curry Paste
3 T Butter or Gee (Clarified Butter)

I use a good vegetable peeler to peel Butternut Squash.  D uses a sharp knife.  This is a pretty small squash so there was not too much inside stuff.  It was easy to scoop out what few seeds there were with a spoon and small knife.  Cut into 2 cm cubes.  Wash all the veg in preparation.  I also did the dough for the Naan and let rise while I started the Vindaloo.

In a large Pot or Skillet, heat 1/2-1 T Olive Oil or Vegetable Oil on medium high heat.  Sautee and stir occasionally for 10-12 minutes.  I did this while chopping the rest of the veg.

When the Squash starts to brown after 10 minutes, add the Onion and Cauliflower. Continue to sautee for another 3-5 minutes.  Add the Chilies, Garlic and Ginger.  Sautee for 2 minutes.  You do not want to burn the Garlic.  Add the Butter or Gee.  You would normally fry most of the veg in the Gee but if you are using butter just to enrich the flavour just add it now.

Add the paste and stir through.  Add the Tomatoes and Chick Peas.  Stir.  You may need to add 1/2 c water.  I swished the can of Tomatoes with water and added.  Let it bubble a bit.  Turn down the heat to medium and cover and continue to simmer for 20-25 minutes to allow all the flavours to marry.  This is not a stir fry and some flavours need to develop.  Season to taste.

Add the Prawn in the last 10 minutes.

Serve with Naan.  Yummo!  You can leave the Prawn out if you want it to be vegetarian.  I almost used Swiss Chard but the Caulflower worked out really well.  MMMMMM

We had a very nice La Frenz Muscat called Alexandria 2008 we bought when we were visiting the Okanagan last summer.  Great with spicy vibrant food.

March 30th - Channa Dahl with Roasted Cumin Cauliflower on Brown Rice

Channa Dahl or Dahl is such comfort food.  It is a legume based curry that is found in Indian and West Indian cuisine.  You will often find a thicker version, often with potatoes in Trinidadian Roti, MMMM. The Indian classice with lentils or yellow peas varies alot in consistency from a loose soup to a thick paste. I like it somewhere in between.

Start Rice now

Channa Dahl

Serves 2
1/2 c split yellow peas
1-2 inches fresh Ginger minced
2-3 cloves Garlic, minced
2-3 c Water or Veggie Broth
1/4 t Tumeric
1/4 t Ground Cumin
1/2 t Garam Marsala
1 1/2 T Curry Powder (or 1-2 Korean Yellow Curry cubes if you don't have really good curry)
2 Serrano Chilies chopped
1/2 t Sea Salt

Wash the Peas by rinsing several times.  Leave to soak overnight on the counter.  Not absolutely necessary

Drain the washed Peas and place in a medium sauce pan with 1.5 c Water/Broth.  Bring to a boil.  Skim off the foam.  Do not fuss about getting it all.  Turn down to a simmer.

Add the Tumeric, Ginger, Garlic, Chili and Salt.  Strong simmer, bubbly but small bubbles, covered for 15-20 minutes. Test 1 Pea at 15 to check if tender.  If still too firm, continue to cook for 5 more minutes.

Now this part can be approached mechanically or manually.  Manually, with a large fork or potato masher, mash up the contents. If you are going to go manual, I would slice the Ginger rather than mince and you should pull it out now, if you do not like the taste of large pieces.  I do, so I would leave it in.  Mechanically, using a hand blender, pulse a few times until chunky but broken down. You may want to tilt the sauce pan if the blade of the blander is not submerged or WATCH OUT for splatter.

Place back on the low/medium heat.  Add the other spices and remainder of the Water/Broth, 1c. If you used a Korean curry cube, dissolve the cube last cup of water first. Simmer for 10 minutes.

You can enjoy on its own, over rice or with some lovely Naan bread. YUMMO!  

Roasted Cumin Cauliflower

1 small head Cauliflower, 600 g
1-2 T Olive Oil
1/2 t Coarse Salt
1/2 t fresh ground Pepper
1 t Cumin Seeds, toasted or 1 t Ground Cumin

Preheat oven to 425F

Chop the Cauliflower into small bite sized pieces.  Place in a large bowl and toss with Olive Oil. Sprinkle the Pepper and toss until even spread out.  Repeat with the Salt and Cumin.

Spread in an even layer on parchment paper lined shallow pan.  Bake for 20-30 minutes until lightly browned.

Turn oven off and leave closed until the rest of the dinner is ready.

Serve on top of the Brown Rice then spoon the Channa Dahl over the Cauliflower and Rice.

This was SOOOOO YUMMO.  I did chicken out a bit and add the full 3 cups of water to the Dahl because I was worried it was thickening too fast while I was trying to do the rice and cauliflower.  It was fine but it wasn't the thick porridge I normally like.

Mar 12th - Deuce Bungalow and India Gate Reviews - Vancouver

Tonight is Fuse at the Vancouver Art Gallery. Once a month, the Gallery stays open all night with performance art all over the building. We left after work to have a drink and snack before heading over to the Gallery. We walked up and down Granville since we wanted to be near the gallery. Deuce Bungalow is on Granville near Smithe. We pass it all the time and walk on by because it seems so loungey and meat-markety. Well, in daylight and their door wide open, it seemed more welcoming. That said, its decor is very very bachelor pad. Dark leather banquettes and booths surround the perimeter. The walls are dark and decorated with back lit Mexican themed posters. Strange.

The music is VERY VERY LOUD and we were there during happy hour or 5-6 and it was virtually empty. Why was the music so loud? Oddly, there was no Happy Hour offer here and the server tried to convince us that Canada doesn't do Happy Hour specials. I still am not sure if she was being funny or trying to put one over on us assuming we were Olympic tourists. Either way, I was put off by the comment.

The wine list is good. Good variety on the bottles and by the glass. I had a Liberty School CabSav and D had a Grolsch. We ordered their Deuce Bungalow Killer Nachos. They were yum. Fresh made chips and by that I mean not from a bag. You can tell by the lack of graininess and crispiness that is almost like a wonton. Enough cheese with a bit of pineapple and pickled onions and scallions on top. On the side a very cream guacamole and a fresh tomato salsa.

I may return for the nachos but not the ambience or the staff.

Cost: $$-$$$
Ambiance: Loungey, VERY LOUD, not conducive for a meal
Staff: Nice enough but strange "No Happy Hour in Canada" put me off
Location: Vancouver Bar district

Deuce Bungalow

980 Granville Street

Vancouver, BC

Get Directions

(604) 688-2969





After Fuse, we needed dinner. We actually left early because we were getting up early for snowboarding. We went across the road for a noodle bowl at this new place but they are having plumbing issues so we landed back on a comfort selection, India Gate.


We eat here about 2-3 times a year. If you are looking for good quality authetic curry, India Gate would be the place I would recommend. There are other indian/curry joints further west down Robson but they are your typical Westernised curries with the all too often mixed frozen veg mix of cubed carrots and peas. India Gate reminds of some of the simple yet reliably yummy curry places in London's Brick Lane.

What I do love is that all the curries come with rice. It is annoying to me to have to pay a few bucks for steamed rice. I am Asian and we are both frugal and fussy about our rice. That said, their dinner prices just absorb this. Their lunch prices are more reasonable for the fayre on offer. The mains for dinner are 20ish and lunch they are 12ish and that is simply a function of the position of the sun in the sky. Of course, the rice that comes with is a bit old by this time of day and oily. It is seasoned with cardammon seeds and some peas so that they can call them a Pilau. Put the rice aside if you want because the curries are great. Hot, full of flavour and the heat is to your selection. "Mild, Medium, Hot, Extra Hot". MMMMM

Their Naan is nice too but we did not get it today because of the nachos earlier. You are served fresh Poppadom as you are seated as well so we were good. Their naan is good though. Their rice is the only down side.

I had the Prawn Korma which is a nut based curry with sliced almonds on top. All prawn and curry. If there are veg in a dish like this, other than onion, and it is not a vegetable curry, then it is a western affectation. I was very nearly going to get their Bartha or the Eggplant curry. I have had it alot and it is awesome. D had the Chicken Vindaloo. He got medium but he was sniffling throughout his meal. It came with potatoes. I was surprised. I do not think I have ever seen a vindaloo come with potatoes. D did like it though and we both fully completed our dishes. If you do not want to splurge on Vij or want a more traditional simple curry, come here. Set aside the tired 80s decor and dodgy carpet. This place has a steady flow of clientele all day and most days of the week. I will return for the Korma.

Cost: $-$
Ambiance: Tired and the carpet is a bit dodgy
Staff: Indifferent to cold but nice to regulars. We are sadly not regular enough.
Location: Central downtown.

India Gate
616 Robson Street
Vancouver, BC
V6B 2B9‎
(604) 684-4617‎