Beyond Butter Chicken: Indian Restaurants Showcasing Regional Cuisines - West Coast Food

By Mithalee Rawat

 

When people think of Indian food, butter chicken often comes to mind. It is hardly surprising – the creamy, tangy, mildly spiced sauce with the succulent chicken pieces is truly a creation of culinary genius—and a crowd pleaser. However, this dish represents just a small fraction of the diverse Indian culinary landscape. The richness of Indian cuisine extends far beyond butter chicken, with each region offering its own seasonal flavours and sophisticated cooking techniques.

One reason traditional Indian dishes haven’t gained global recognition is the vast variety of cooking styles and ingredients found throughout India. Even within the country, many are unfamiliar with the extensive range of regional recipes.

Fortunately, the Lower Mainland of BC is a melting pot of Indian flavours, thanks to a growing community of immigrants from different parts of India. This diversity has introduced us to an array of authentic dishes that go well beyond the familiar.

Vadapav Mirchi

832 12th Street, New Westminster

Vada Pav is an immensely popular street food originating from the state of Maharashtra. The “pav” is a fluffy bun, while the “vada” is a spiced potato patty coated in chickpea flour and deep-fried to a crispy, golden brown. This savoury treat is typically served with a fried green chilli (the “mirchi”) and a lashing of dry coconut-garlic chutney.

At Vadapav Mirchi, you can savour this iconic creation alongside other Maharashtrian specialties. A standout is the Puran Poli, a flatbread filled with a sweet and spicy mixture of lentils, jaggery, and ground spices. Another unique offering is Sabudana Khichdi, a dish made with tapioca pearls, boiled potatoes, roasted peanuts, and a blend of spices.

Tatta Chulha

147 E Broadway, Vancouver

Perhaps the most unique regional Indian restaurant in the Lower Mainland, Tatta Chulha introduces adventurous foodies to the cuisine of India’s northwestern state of Rajasthan. This cuisine, shaped by the arid environment and scarcity of water and fresh vegetables, features recipes that emphasize lentils, millets, and dairy products. Rajasthan, known for having the highest population of vegetarians in India, is well represented at Tatta Chulha. 

The Royal Thal is an excellent way to experience a range of Rajasthani dishes. It includes over 15 items, allowing you to sample everything from a refreshing buttermilk aperitif to expertly spiced lentil and bean curries, accompanied by fresh flatbreads, tangy pickles, and delectable Rajasthani sweets. For those who prefer a more selective experience, the à la carte menu offers options like the Gatte Sabji Plate—layered whole wheat flatbreads served with chickpea dumplings and a rich yogurt curry.

Desi Dosa Madras

1163 Pinetree Way #2098, Coquitlam

While Vancouver and Surrey boast numerous spots for Indian food, Desi Dosa stands out as one of the few places in the Tri-Cities to offer this increasingly popular South Indian fare. The savoury, fermented, and naturally gluten-free crêpe, filled with spiced vegetables and meats, is enjoyed from breakfast to dinner across the subcontinent and by the South Indian diaspora worldwide. 

Located in the unassuming Henderson Mall Food Court in Coquitlam, Desi Dosa receives rave reviews for its fresh, made-to-order dosas. True to tradition, each dosa is served with a vegetable and lentil curry called sambar, along with two chutneys—one made from coconut and the other from tomato and ginger. Additionally, the restaurant features seafood dishes inspired by Chennai (formerly Madras), a coastal city renowned for its seafood. Their fish curry and prawn curry differ significantly from North Indian styles, incorporating mustard seeds and curry leaves rather than the richer, sweeter gravies commonly found in the north.

Simba’s Grill

201-3300 Boundary Road, Burnaby

Indian traders and settlers, particularly Ismailis from Gujarat, brought their cuisine to Kenya, Uganda, and Tanzania during the colonial era. This cultural exchange has since influenced East African cuisine, blending Indian spices with local ingredients. Chef and owner, Kurshid Khan, hailing from Kenya, presents this fusion beautifully. Among the highlights is Mishkaki—marinated beef cubes grilled on skewers and served with saffron rice. Another standout is Machicha Masala, a rich lamb and spinach curry cooked in a spiced tomato sauce. Vegetarians can enjoy a variety of dishes featuring pigeon peas, black-eyed peas, and mushrooms in flavourful curries. Simba’s Grill is an excellent way to explore what Indian food can look like beyond a typical curry dish. 

Indian Wok 

5212 Kingsway, Burnaby

Indo-Chinese cuisine originated with Hakka Chinese traders in the 1800s who settled in Kolkata, British India. This fusion has become a popular dining choice in India, combining the deep-fried, spicy flavours loved there with Chinese ingredients like soy sauce and vinegar. Notable dishes include Schezwan sauce, an Indian take on Sichuan sauce using dry red chiles, and Manchurian-style preparations, where battered and fried meat or vegetables are tossed in a spicy soy-based sauce with garlic, ginger, garam masala, and green chiles.

At Indian Wok, you can savour this flavourful fusion with dishes like the Calcutta Chicken Chow Mein, a bold noodle option, and Chilli Beef, a spicy, perfectly greasy favourite (made with halal beef). For newcomers, the Gobi Manchurian (cauliflower) is a crunchy, spicy, saucy must-try.

Chacha’s Tandoor and Grill

12855 80 Ave Unit 101, Surrey

In Surrey, Punjabi restaurants are plentiful, but there can be notable variations in the quality of the dishes they serve. Chacha’s Tandoor and Grill distinguishes itself by its unwavering commitment to authenticity. Their experienced chefs go the extra mile, double marinating meats and simmering lentils overnight to achieve the perfect flavour.

Unlike many establishments that forgo the traditional clay oven, Chacha’s features a tandoor that imparts an unmistakable char to their kebabs and naans. A must-try is the Rumali Roti, a thin, delicate flatbread whose name means “handkerchief” in reference to its texture. While extremely popular throughout India, it’s rarely found on menus abroad due to the specialized skills and equipment required to make it.

Another highlight is the Seekh Kebab, made from scratch by grinding chicken breast, cilantro, and spices, then moulding the mixture onto skewers and grilled in the tandoor. And yes, their Butter Chicken is exceptionally good.

Hyderabad Biryani House 

6231 Fraser St, Vancouver

The biryanis at Hyderabad Biryani House are unapologetically true to South Indian flavors. While many biryanis around the Lower Mainland resemble pulao—a mix of saffron rice, caramelized onions, and meat curries—Hyderabad Biryani House offers genuine regional tastes that are hard to find elsewhere. Unlike their North Indian counterparts, these biryanis are served with both raita and salan, a savory peanut and sesame gravy. For a unique flavour adventure, try the Gongura Biryani, which features gongura, a delightfully sour herb native the southern Indian states. Another standout is the Ulvacharu Biryani, made by marinating meats in a special, tangy horse gram lentil curry.

 

 

There are many ways to get to each of these spots in Metro Vancouver by transit. Visit TransLink’s Trip Planner to find your way.

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