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Delhi Cuisine & Bar is bringing an authentic taste of India to the Okanagan.
Govind Siwach, a partner and main chef at the new restaurant, took cooking school in his homeland of India and worked as a chef there for four years.
“It was my childhood passion to be a chef,” said Siwach.
He spent three years as a chef in Edmonton, but was offered the position in B.C. by a friend who has opened three new restaurant locations in the province.
“We know about the food, the quality of food we are giving, so that was the idea, to give better food in downtown Kelowna."
The 271 Bernard Avenue is just what Siwach wanted. After doing his research, he said he was super excited to provide a fine dining restaurant and bar to the lakeside area.
“It was a perfect match,” he said.
While there may be other Indian restaurants in the city, Siwach says theirs is definitely worth checking out.
“We have made our menu unique to stand out,” he said. “It’s not just about butter chicken and samosas, we are doing a lot more.”
The menu, which Siwach says is based on the food of the Delhi area, is prepared by himself and two other Indian-born chefs, Manoj Sharma and Furjeet Singh.
“We were all trained in India,” said Siwach. “We know how Indian food is prepared and we have grown up with the food and have been cooking it for a long time.”
“We know what we are doing, and people are loving our food.”
And not just the chefs are Indian. Everything from the silver bowls, to the specially imported traditional charcoal oven was brought overseas. Siwach said it’s the first of its kind in the area.
For those with special dietary concerns, or if you simply can’t take the heat, Siwach said they are willing to tweak their dishes.
Each server was put through a week-long food trial before opening to educate them on the menu.
“They can explain (the menu) to guests,” said Siwach. “They know what the food tastes like so they can explain it better.”
Upon opening the door to Delhi, you can’t miss the unique atmosphere. Siwach said they’ve set this up with Indian music, good service, and amazing scents.
“When you enter the restaurant, you can feel and smell the spices,” he said.
So far, they’ve had a good response, and are working on a website.
For newcomers, Siwach recommends his signature coconut chicken and of course, their chicken tikamisala.
“People are loving it,” he said.
“I just want people to come and try the food. Once they try it, they will find out.”
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