On a quiet stretch of Hornby Street in Downtown Vancouver, Desi Indian Lounge is doing something remarkable. Since opening its doors in January 2025, the restaurant has quickly garnered attention for offering Indian cuisine that is deeply rooted in heritage yet fearlessly modern in its presentation. Now, with the debut of a five-course tasting menu crafted by Executive Chef Bal Ajgaonkar, Desi invites guests to experience not just bold, flavorful dishes, but a story of legacy, local ingredients, and thoughtful intention.
The new tasting menu, priced at $45 per person (plus tax and gratuity), is available Tuesday through Saturday with 24-hour advance reservations. It’s a culinary experience that feels both elevated and heartfelt, woven with memories, family traditions, and a deep respect for ingredients and origin.
Meet Executive Chef Bal Ajgaonkar
At the helm is Executive Chef Bal Ajgaonkar, a classically trained chef originally from Malvan, a coastal town in Western India. His career has taken him around the world, working alongside Michelin-starred chefs in five-star kitchens. Now based in Canada, he brings a refined sensibility to Desi Indian Lounge’s kitchen—cooking with purpose, clarity, and reverence for the spices that guide his craft.
“Spices aren’t used to mask flavour,” Chef Bal explains. “They’re mirrors. They reflect the ingredients, not hide them.”
This philosophy shines in every course of the tasting menu, where spice enhances rather than overwhelms, and each element on the plate tells a story, particularly one rooted in the farming legacy of Desi Indian Lounge founder Deepak Khanchi.
Executive Chef Bal Ajgaonkar prepares Chukandar Croquettes. Photo: Wendy Nordvik-Carr©
Executive Chef Bal Ajgaonkar, Desi Indian Lounge Vancouver tasting menu. Photo: Wendy Nordvik-Carr©
Desi Indian Lounge in Vancouver. Photo: Wendy Nordvik-Carr©
Five Course Tasting Menu – $45 per person plus tax and gratuity (+$25 wine pairing available)
Starter – Parsnip & Achappam Chaat
The tasting menu starts with a carefully layered Parsnip & Achappam Chaat, featuring local parsnips and a rose cookie base paired with tangy yogurt, chutneys, and shev. It’s a bright, textural first course that nods to Indian street food while showcasing British Columbian bounty.
Parsnip and Achappam Chaat. Photo: Wendy Nordvik-Carr©
First – Chukandar Croquettes
The Chukandar Croquette is a vibrant, complex dish inspired by the beetroot farms of Khanchi’s family in North India. Locally sourced beetroot is combined with potatoes, paneer, and cheddar cheese to form a crisp, golden croquette. It is served with smoky tandoori mayo, a punchy green tea chutney, crispy kale, and yogurt delicately infused with roasted cumin and turmeric. The result is both earthy and luxurious, modern yet unmistakably traditional.
“Beetroot is more than an ingredient, it’s part of our family’s story,” says Khanchi. “It holds a special place in our hearts and our fields. Chef Bal has honoured that beautifully.”
Second – Malvani Murgh & Tandoori Carrots
Malvani Murgh and Tandoori Carrots. Photo: Wendy Nordvik-Carr©
Third – Karwari Prawns
The main courses include Malvani Murgh, a soulful coconut-braised chicken accented with tandoori carrots and a soft mushroom kulcha, and Karwari Prawns served over nutty millet upma with chilli-coriander sauce and fennel salad. Each dish reflects Chef Bal’s coastal upbringing and is balanced with the best of B.C.’s fresh ingredients, including local prawns, chicken, and ancient Indian grains grown in North America.
Karwari Prawns & Millet Upma. Photo: Wendy Nordvik-Carr©
Dessert – Chikoo Panna Cotta
The final course is a revelation: Chikoo Panna Cotta. Sapodilla, or chikoo, is blended into a silky custard served with paan—a culturally significant betel leaf often consumed as a digestive in India. The paan is transformed into an in-house ice cream and paired with a walnut crunch. It’s sweet, slightly bitter, and utterly transportive—a fitting finale to a meal steeped in memory and meaning.
Chikoo Panna Cotta Photo: Wendy Nordvik-Carr©
This menu is just the beginning of a larger vision. Chef Bal and the Desi team plan to incorporate more dishes inspired by the Khanchi family’s farming background, which holds special cultural significance.
“At Desi Indian Lounge, we’re not just cooking food—we’re preserving stories,” says Chef Bal. “This tasting menu is our way of sharing those stories with our guests, using the best local ingredients and the timeless spirit of Indian cuisine.”
Desi Indian Lounge offers more than just a meal; this was one of the best Indian meals I have had. Whether you’re a seasoned Indian food enthusiast or new to its diverse flavours, this experience promises to leave you full in more ways than one.
We hope this information is helpful. Subscribe below to be alerted to the next article as soon as it’s published. We pride ourselves on writing informative articles with interesting tips. If you found this article informative, please share it and leave any comments, questions, or suggestions below.
Search for accommodation anywhere using Booking.Com, book a sightseeing tour using Viator or a flight with Expedia. Any commissions earned will help keep this website running. Looking for amazing places to visit in Canada for a getaway? Check out our Canada Page or discover some of the best culinary and drink experiences.
Work with us:
If you are a destination, PR agency or brand and would like us to review a travel destination, vehicle, restaurant, product or service, please send us an email wnordvikcarr@gmail.com
