A Mumbai native, star Chef Tushar Tondvalkar remembers harvesting clams with his family and eating wild mushrooms like morels in Northern India.  Many Vancouvites wouldn't necessarily associate ingredients like these with Indian cuisine.  Some may have eaten their fill of Dosa's (southern India) or used 'curry powder' in cooking, but have never heard of sauces like Malvani gravy made with crab leg stock or a Bengali five spice called Panch Phoran, a “mother spice” made of fenugreek, fennel, cumin, celery seed, and nigella seed. Eating Chef Tushars food is always a mouthwatering culinary journey (my regulars rated his November dinner one of the best ever at the supper club), so I'm excited to forage with him in March to collect wild ingredients for our collaboration dinner on March 8+9th weaving BC ingredients into a tapestry of rare Indian delicacies.

Join us for his March pop-up dinner!

Wild Indian Pop-up Dinner

Star Chef Tushar Tondvalkar cooks + Chef Robin harvests. We'll forage for key ingredients like uni, stinging nettle, kelp, licorice fern, wild greens (+ more) and he'll prepare a totally unique 7 course fall menu for you to devour! 

Chef Tushar's resume includes Michelin restaurants such as Gaggan, (Rated: Asia’s Number One restaurant) + Gaa in Bangkok. In Vancouver, Bauhaus + Blue Water Cafe, can't wait to eat!

THE MENU

BC Uni

Cheese appam | Fried curry leaf

Charcoal Vada
Smoked kelp + peanut chutney
 

BC Crab Tart
Tamarind vin | Cilantro
 

BC Prawn
Confit potato | Mint + cilantro curry | Pickled onion
 

Stinging Nettle Paneer Saag
Whole wheat chapati

Manglorian Chicken
Crispy roti | Coconut curry | Curry leaf

 Wild BC Licorice root kulfi
Nuts | White chocolate

EVENT DETAILS

Two dates ONLY - March 8, 9th, 6:30pm

7 Course foraged menu - 160pp

Location: Swallow Tail secret Supper Club (address given upon booking)

Long table seating, BYOB