(pictured: Aman teaching Mark Filatow how to use the tandoor oven.)

Soothe summer’s swelter with some sizzle in your farm-to-table cuisine at Poppadoms. Cranking up the flavours is the mantra with a delicate alchemy of Indian spices in fresh local ingredients.


The enthusiasm and approach to learning of the Dosanj family is contagious and has resulted in a myriad of collaborations with other local chefs and restaurants. On Mother’s Day, Chef Mark Filatow and Waterfront Wines shared Poppadoms’ kitchen to create a tantalizing wine-paired meal. For Father’s Day the partnership was “The Butcher & the Bar: A Gentleman’s Afternoon Tea with Chef Jason Leizert of Salted Brick.” Active in the many initiatives of the Okanagan Chefs Association, Poppadoms is now joining forces nationally to be part of Food Day Canada. Held August 2, 2014, it is “a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers.” Reserve your table now because it’s sure to be another inspirational feast building on the summer menu which makes the most of the season’s finest.


Award-winning Bar Manager Harry Dosanj offers a summer cocktail list with spirited and non-alcohol selections. Watch for savoury and natural fruit enhancements to favourites such as margaritas and other hot weather classics. Don’t miss Wednesday’s exclusive BBQ menu on the patio. Experience Indian-inspired barbecue with cold sides like cashew rice, Bombay Aloo or salad greens. Bop along with the servers – perhaps sporting fake Indian-looking moustaches – to disco and Indian jazz numbers circa 1920-70s.


~ Roslyne Buchanan

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