Awadhi Vegetable Biryani
$70.00
Soy chunk and seasonal vegetables slow-cooked in special biryani masala layered with basmati rice. Comes with beetroot raita.
$70.00
Soy chunk and seasonal vegetables slow-cooked in special biryani masala layered with basmati rice. Comes with beetroot raita.
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.
