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The art of Indian cooking lies in the science
of using spices. A little too much can throw a dish off kilter and too
little will pronounce a flavour that is not desired.
Contrary to popular theory that good food is
hot Indian food, good Indian food comes from the use of a series of spices that
are strategically added to the dish during the cooking process.
The Palki Restaurant in North Vancouver is one
of those rare Indian eating establishments where the science of using spices is
an art form. There you will find Shakti Chand, whose versatility in the
kitchen has made him one of the most-sought-after Indian chefs in B.C.
Chand ha teamed up again with veteran Vancouver
restaurateur Bhupinder Mroke, who owned and operated the Da Tandoor and Dawat
restaurants in B.C. before taking a recent hiatus.
The culinary expertise at Palki is enhanced by
Mroke's decade-long experience in the service industry.
"Palki" means Indian carriage and
Mroke guarantees you a journey into the world of Indian cuisine.
It is not an expensive journey. Our
dinner for two adults and two children was $59 before the tip.
The Service
Bhupinder Mroke has delved deep into his
experience to make Palki a warm, friendly and clean restaurant.
Courteous staff do their best to get you seated
but reservations are recommended, especially for dinners.
Crispy papadums precede drink orders and the
staff are quick to explain some of the intricacies of their chef's creations.
Mroke, who makes frequent trips to India, has
tastefully and elegantly provided a classical North Indian atmosphere to make
Palki a comfortable evening out.
Unlike many Indian restaurants, the food at
Palki is prepared once the menu is closed.
'We don't heat up pre-cooked food so you must
wait a while," says Mroke.
That while can be anywhere from 20 to 30
minutes as chef Shakti Chand works his magic. |
