![]() ![]() Robertson also had the good sense to order. Take, for instance, the excellent seafood curry, which Mr. Rather than just slowly stewing everything to death in big batches, the meats and vegetables are marinated, seared and braised separately, then pan-finished or roasted to order. The kitchen can be flexible because its cooking methods are refined. Even spice aversions are happily accommodated. Nut allergies? Lactose intolerance? Gluten-free? Check, check, check. Most of the fish is Ocean Wise-approved, while poultry and meats (with the exception of goat) are fresh and naturally raised. Rarely have I seen a restaurant, let alone an Indian restaurant, cater to dietary preferences with such enthusiasm. South Korean owner Yoona Lee is seen at the restaurant with head chef Bhupinder Singh in January. Chicken and paneer tikka are also offered as optional protein supplements. Toasted cashews, cumin-balsamic vinaigrette and a side of warm, crisp and bubbly, pesto-slathered naan lent the clamshell greens a light Indian touch. Kitsilano yoga studio (or Earls), plumped with raisins, cucumbers, sprouts and shredded cheddar. It was an okay salad, typical of one you might find at a nearby As do many customers, especially at lunch. ![]() Who else but a bike-lane-loving, green-juice-chugging health nut would order a power bowl at an Indian restaurant? Truth be told, curiosity won out and I ordered it too. Gregor Robertson was eating when I spied him across the room at Delhi-6 Indian Bistro, I suspected (and one of the owners later confirmed) that his dinner included the roasted butternut squash salad with organic quinoa and baby kale. Even though I couldn't see what Vancouver Mayor Price: Appetizers, $2.50 to $19 mains, $15.95 to $24Īdditional info: Open daily, 11 a.m. ![]()
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