WHAT IS BTK

Purchasing food by weight is very common in India, where restaurants and caterers offer prepared food per kilo, at affordable rates. It's the perfect thing for entertaining or just for convenient meals at home.

Thus, Buy the Kilo was born.

We want to increase our offerings and make having Indian food at home a little easier.

HOW IT WORKS

Orders placed before Wednesday at 11:59 PM will be available for pickup Friday/Saturday of the same week between 12-2 pm

Shoot us a call or text when you arrive at 1370 E Georgia Street(Blue Door) and we will meet you outside with your order!

WHAT TO EXPECT

We only sell curries, biryani and prepared mains, no side dishes (ie rice, roti). If there are any accompaniments, we will state that!

The food will be served hot, in large containers. If you would like it to be cold,please leave us a note at checkout or send an email at the earliest.

Pricing per KG

Mains				Biryani/Rice specialty
Plants	Chicken	Mutton	Seafood	Veg/Vegan	Chicken	Mutton
$50/kg	$65/kg	$75/kg	$85/kg	$70/kg	$80/kg	$90/kg

All vegetarian options can be made vegan. Please check the box labelled “Would you like this meal to be made vegan" at checkout.

Select All

Image	Product	Price
Bengali Fish Curry $85.00	Bengali Fish Curry sablefish cooked in mustard oil, tomato and bengali 5 spice	$85.00
Mutton Rogan Josh $75.00	Mutton Rogan Josh A kashmiri delicacy, goat meat slow-cooked in its own fat, mustard oil, whole spices and Kashmiri garam masala	$75.00
Goat Nihari $75.00	Goat Nihari goat shank slow-cooked in ghee, garam masala, nihari masala and fried onion	$75.00
Pork Ribs Vindaloo $65.00	Pork Ribs Vindaloo pork ribs slow-cooked in spicy vindaloo masala, vinegar and onion.	$65.00
Malvani Chicken $65.00	Malvani Chicken bone-in chicken cooked with special malvani masala, caramelized onion and coconut paste	$65.00
Awadhi Chicken Biryani $80.00	Awadhi Chicken Biryani Lucknow layered biryani cooked dum style flavoured with saffron and rose water. Comes with beetroot raita.	$80.00
Awadhi Mutton Biryani $90.00	Awadhi Mutton Biryani Lucknow style layered bone-in goat biryani flavoured with saffron and rose water. Comes with beetroot raita.	$90.00
Awadhi Vegetable Biryani $70.00	Awadhi Vegetable Biryani Soy chunk and seasonal vegetables slow-cooked in special biryani masala layered with basmati rice. Comes with beetroot raita.	$70.00
Dal Bhukara (VG) $50.00	Dal Bhukara (VG) black lentil slow-cooked for 10 hours along with cream, butter, garam masala and finished with Kasturi methi	$50.00
Paneer Kale saag (VG) $50.00	Paneer Kale saag (VG) paneer cooked in kale puree along with cumin, garlic and green chilli tadak finishes with garam masala and cream	$50.00

Please Drop a Mail to Order

FAQ'S

How many does 1-kilo feed?
Feeds 4-5 adults with ease.

How much meat/veggie comes with this?
1 kilo of either protein or veggie will go into each 1-kilo order.

What sort of meat is being used?
Free-range chicken and eggs locally raised meats all with the bone in.

Do you have halal options?
We can make halal options, please make sure to check the box for it at Checkout.

Do you have vegan options?
Yes, we do. Please specify in the notes for vegan so we can be extra careful about your order!

Do you take special requests?
Yes, we do! Please give us a call for more information.

Prem and Chef Tushar met at Mumbai Local where Prem was the General Manager and helped curate the bar menu. Prem’s experiences working at Vancouver’s iconic restaurant ‘Joe Fortes ‘ as a bartender and venturing out to establishments such as the Hotel Georgia, Tableau Bar Bistro (restaurant managing and bartending ) and The Flying Pig have honed his skills in creating and managing innovative bar menus.

He has worked with Chef Tushar in curating an India inspired cocktail menu using the best of BC’s wine and spirits.

Born and raised in Mumbai, India. Tushar K pursued an education in hospitality before jumping into a culinary career after an apprenticeship in California. He has worked with the award winning restaurant like the Hawksworth Group in vancouver and currently he is a sous chef at Botanist restaurant at Fairmont Pacific rim in Vancouver, he calls this place his home because it gave him a lot of various opportunities like collaboration dinner with 3 Michelin star Chef Julien Royer of Odette in Singapore and 2 Michelin star Chef Ryan McCaskey from Acadia also develops menu seasonally with award winning chef Hector Laguna. He brings his passion for cooking and positive energy into the kitchen. During his days off, this avid fitness enthusiast can be found running around the seawall or getting lost in the local mountain.

Malvan, a village in the South of India is where I spent most of my summer holidays, climbing coconut trees, finding produce in our backyard and cooking dinner by the fire pit. This was where some of my fondest memories about cooking and eating food were created. It was real. It was humble. It was my first introduction into the world of culinary arts.

Ever since I was a little boy, I knew I wanted to cook because it simply felt good. I enjoyed the explosions of flavours from spices and being lost in the state of flow, while cooking. I grew up between two parallels, slow and simple Malvan and Mumbai, a chaotic and exciting city filled with street food, its own flavour and colour to life!

After finishing culinary school in 2010, I interned for a resort in New Hampshire, U.S. The internship experience was maturing and to add on to my knowledge, I decided to study further and spent a year in cold Niagara Falls, Ontario studying Hospitality & Tourism. With the motivation and hunger to be better in both my personal and professional life, I decided to move to beautiful Vancouver in 2013. Fortunately, life rewarded me with the chance to work at some of the best restaurants in city such as; Fish house, Blue Water Café, West Oak and Bauhaus.

Finally, the biggest and most exciting life changing part of my life was when I got the opportunity to spend six months interning at Gaggan, an award winning two Michelin star restaurant in Bangkok, Thailand. Dropping everything I had in Vancouver and temporarily moving Bangkok was one of the easiest decisions of my life and it was profoundly gratifying. The experience was not just educational but also being surrounded by creative, inspiring and hardworking individuals motivated me even more. Filled with gratitude, excitement and fire to create more exquisite, progressive Indian cuisine.

I have the freedom to create food I am passionate about. My dishes communicate my past and pay homage to all the experiences I have had in my dynamic and ever-growing culinary journey.

Buy the Kilo

HOW IT WORKS

WHAT TO EXPECT

Pricing per KG

FAQ'S

Store Location

Contact us

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