|Prawn Pacora appetizer|
Thus reassured, we sat down to enjoy a lovely, long meal.
Opting for the Chef’s Table brought us a very interesting selection of appetizers, main dishes, and even a dessert, which we would likely have never tried because we’re more savory than we are “sweets” people.
|Lamb and chicken with mint sauce|
Our second course consisted of chunks of grilled lamb and chicken with mint sauce accompanied by julienne vegetables.
One of the advantages of opting for the Chef’s Table is that diners are able to sample four smaller-sized entrees rather than the two that would be served if a couple was choosing from the regular menu. For our selections, we enjoyed pacora with minted potatoes and deep-fried curry leaves; lamb tika and chicken tika, coconut curry halibut, rice, with a side of naan.
|Variety of main course selections|
A bottle of Sauvignon Blanc from one of B.C.’s many wineries proved a perfect complement. The fresh, slightly citrus notes balanced the rich, and sometimes spicy, flavors of the dishes quite well.
|Fried banana and luscious vanilla ice cream|
We both enjoyed Salam Bombay and are keen to return next time we’re in Vancouver.
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Photos by Carl Dombek
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