DAVIE DOSA COMPANY

Chef Leveil Arockiasamy

1235 Davie Street, Vancouver

Tel: (604) 669-5899

Web: http://daviedosacompany.com/

Twitter @daviedosa

Instagram @daviedosacompany

Advice: Open daily for lunch and dinner.

With it’s focus on authentic South Indian fare, owner Sharv Ramachandran is well versed in creating flavourful dishes with his chef Leveil Arockiasamy. My friend Zahra and I savoured the delicious filled dosas, as well as other South Indian and Indo-Chinese dishes. Many dishes are served with three types of chutney: coconut, tomato and ginger, and lentil and vegetable broth.

Cauliflower 65

Manchurian Chicken

I loved the Cauliflower 65 dish which was South Indian style marinated and deep-fried; our sharing plate also featured the Manchurian Chicken.

House Special Masala Dosa

Lamb Dosa

Eggplant Dosa

Out of the dosas that we tried, my favourites were the House Spiced Masala Dosa and the Lamb Dosa followed by the mild Eggplant Dosa. To give you an idea as to what a Dosa is, most are savoury rice and lentil crepes, served with your choice of filling. All Dosas are 100% gluten-free and nut-free are served with their Chef’s special homemade sambhar, coconut and tomato chutneys.

Chickpea Curry and Butter Chicken Curry

Chicken Curry

Prawn Biriyani

We then tried a selection of curries, my favourite of the three was the Chickpea Curry followed by the Chicken curry and Butter Chicken curry. We also had the Prawn Biriyani to accompany the dosas as well as some of their flaky Parotta which I love.

Ras Malai

Pistachio Kulfi

For dessert, both the Ras Malai and Pistachio Kulfi were outstanding.

Although the menu features some dishes that don’t fit the South Indian theme, my advice is to go with the South Indian dishes which are the favourites here. You won’t find the usual heat from spicy Indian fare here, with the neighborhood in mind they have omitted garlic, onions and chili pepper, making for tasty fare perfect for daytime visits from the office or night time before or after heading out on the town.

Review by: Richard Wolak

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