Restaurant Kavita, located at 250 West Third Avenue in Vancouver, has quickly become a celebrated dining destination since opening last October. Within months, it earned recognition from Canada's 100 Best New Restaurants and the Vancouver Magazine Awards, solidifying its reputation as a top Indian restaurant in the city.
Chef Tushar Tondvalkar's Unique Approach
Chef-owner Tushar Tondvalkar brings a wild edge to his cooking. He appeared on Hulu TV's Chefs vs Wild, where he foraged, fished, and survived in B.C.'s wilderness for three days. In the final cooking throwdown, he prepared deep-fried reindeer lichen in duck fat, black pepper clams, and duck momo dumplings with nettle dough, winning the challenge. This experience influences his menu at Kavita, where foraged ingredients like reindeer lichen, morels, and nettles often appear.
Ammakase Tasting Menu
The tasting menu, named Ammakase (a play on the Marathi word for mother), honors Tondvalkar's late mother, Kavita. It features four snacks, five savory courses, a palate cleanser, and desserts, all rooted in Indian flavors. Highlights include reindeer lichen chaat, Swiss chard and taro pate, lamb belly roasted in mustard oil, and mushroom shorba with spruce oil.
Tondvalkar draws inspiration from India's 28 states, learning from street vendors and home cooks. He believes farm-to-table is traditional in India, not a trend. His travels across India and stages at Michelin-starred restaurants Gaggan and Gaa in Bangkok shaped his philosophy. Now, he focuses on Indian cuisine, saying, "Indian food has so much depth and history, why am I cooking Canadian food?"
Restaurant Kavita is open for dinner Tuesday to Saturday. For more information, visit restaurantkavita.com.
