Chef Tushar Tondvalkar brings over a decade of culinary experience, having staged at the Michelin-acclaimed restaurants Gaggan and Gaa in Bangkok, and worked in several of Vancouver’s well-known kitchens, including The Fish House in Stanley Park, Bauhaus, Blue Water Cafe, and as head chef at Mumbai Local. Over the past year, you may have experienced Chef Tushar’s cooking at pop-ups across the city or through his brand, The Indian Pantry, known for its simmering sauces and spice blends. Owning a restaurant has always been his dream, and now Chef Tushar is ready to welcome you into his culinary world with Kavita—his first restaurant, named after his mother, opening this fall.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
