The Dosanj family at Poppadoms entice you to “Taste India!” in a farm-to-table dining experience unlike what many of us have come to expect in the typical Canadian Indian restaurant. While you will find familiar dishes such as samosa, pakora, vindaloo, naan, and butter chicken, a contemporary approach is taken in the evolving menu. Poppadoms sources free-range chicken, lamb and beef, sustainable seafood, local produce and ingredients, then prepares them enhanced by the flavours of Indian spices found throughout the various regions of India. Award-winning bartender Harry Dosanj embraces that approach for Indian-inspired cocktails creating a new twist on classics, designing his own infusions and syrups just as the kitchen crafts all its sauces and bases.

 

Continuously striving for improvement, Poppadoms hired veteran Chef Bernard Casavant to consult in best restaurant practices for its cuisine. Active in the Okanagan Chefs Association and other culinary and beverage groups, the family collaborates joyfully with revered local chefs, bakers, bartenders and others to expand horizons. Chef Katherine Fischer, who among her accomplishments worked with Chef Willi Franz at Gray Monk Estate Winery’s Grapevine Restaurant, recently joined the team. It’s part of expanding locally and seasonally to match flavours in more meat dishes than traditional in Indian cooking. Watch Poppadoms website for its cooking classes, in-house monthly happenings such as March’s Festival of Colour and May’s four-course meal with optional wine-pairings/educational session for Mother’s Day and the launch of its seasonal menus. Look for its participation in Devour Kelowna and Appetite for Art fundraisers.


~ Roslyne Buchanan

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