Curry Challenge 2020 Winners

The 5th Vancouver Foodster Curry Challenge was a success featuring unique curry creations at restaurants around greater Vancouver. Each restaurant featured their creation on their menu from March 6 – April 12, 2020 (challenge was extended by 2 weeks due to the covid19 crisis). and their customers voted for their favourites daily throughout the challenge.

The Winners are:

1st Place: {111 points}

Ban Chok Dee

Khao Piak Taro Scallops Curry

Price: $18

Created by: Chef Parinya Loptson and Sadapphin Phothong

Description:  Incorporating homemade Laos/Vietnamese noodles with a hint of Thai style noodles.

Served with a real traditional Thai prawn curry sauce and grilled scallops. A side with aromatic deep fried herbs and fresh vegetables.

Offered: Lunch and Dinner daily

Ban Chok Dee Thai

20563 Douglas Crescent, Langley

Tel: 778-278-3088

Web: http://www.banchokdee.com

Instagram @banchokdeethai

2nd Place: {104 points}

Mumbai Local

Zinga Tawa Masala

Price: $21

Created by: Chef Shreyash Kulkarni

Description: Prawns prepared with dry coconut, onion and spicy house blend on a flat pan. Served with Bhakri – traditional rice flower flatbread and glass of refreshing coconut and kokum kadi (kokum is a exotic citrus fruit, we extract its juice and add it in coconut milk). Inspiration -This dish is Inspired from the Koli (fishermen) community residing in Mumbai. This is their staple food. The spices from curry gets perfectly balanced after dipping the  plain rice flour bhakri into it. The kokum and coconut drink will act as refreshment.

Offered: Dinner only, after 5pm daily.

Mumbai Local

1148 Davie Street, Vancouver

Tel: (604) 423-3281

Web: https://mumbailocal.ca/

Twitter @MumbaiLocal_ca

Instagram @mumbailocal.yvr

3rd Place (tie): {99 points}

Curry Lounge

Mughlai Chicken Sensation

Price: $18 (serves 2)

Created by: Chef Jatin Sharma

Description: Chicken breast stuffed with mince lamb and dry fruits like cashew ,almond , raisin cooked in tandoor clay Oven and sauce made With rich creamy sauce made with brown fried onion and cashew paste.

Offered: all the time

Curry Lounge

16030 24 Ave #130, Surrey

Tel: (604) 538-7333

Web: https://currylounge.ca/

Instagram @curryloungesouthsurrey

3rd Place (tie): {99 points}

Spicy 6 Fine Indian Cuisine

Chicken Day and Night

Price: $22

Created by: Chef Mani Singarayar

Description: Stuffed Egg coated with Yellow Tandoori Chicken Tikka and marinated with Indian aromatic spices. This is served with Basmati Rice Pulao and Hariyali Pesto curry sauces and Naan Bread.

Offered: Dinner only

Spicy 6 Fine Indian Cuisine

1116 Robson St, Vancouver

Tel: 604-336-7999

Web: http://www.spicy6.com/zgrid/themes/11934/intro/index.jsp

Twitter @Spicy6onrobson

Instagram @Spicy6onrobson

In the People’s Choice Awards category, the public who tried the Curry creations were the ones who had the opportunity to cast their vote throughout the challenge.

The Winners are:

1st Place People’s Choice:

Davie Dosa Company

Curry Leaves Fish Curry

Price: $19

Created by: the team

Description: Fish simmered in house-made special masala with curry leaves, shallots, garlic and tamarind juice; served with rice pancake and steamed rice.

Offered: Dinner only 6-10pm daily.

Davie Dosa Company

1235 Davie Street, Vancouver

Tel: (604) 669-5899

Web: http://daviedosacompany.com/

Twitter @daviedosa

Instagram @daviedosacompany

2nd Place People’s Choice:

Curry Lounge

Mughlai Chicken Sensation

Price: $18 (serves 2)

Created by: Chef Jatin Sharma

Description: Chicken breast stuffed with mince lamb and dry fruits like cashew ,almond , raisin cooked in tandoor clay Oven and sauce made With rich creamy sauce made with brown fried onion and cashew paste.

Offered: all the time

Curry Lounge

16030 24 Ave #130, Surrey

Tel: (604) 538-7333

Web: https://currylounge.ca/

Instagram @curryloungesouthsurrey

3rd Place People’s Choice:

Mumbai Local

Zinga Tawa Masala

Zinga Tawa Masala

Price: $21

Created by: Chef Shreyash Kulkarni

Description: Prawns prepared with dry coconut, onion and spicy house blend on a flat pan. Served with Bhakri – traditional rice flower flatbread and glass of refreshing coconut and kokum kadi (kokum is a exotic citrus fruit, we extract its juice and add it in coconut milk). Inspiration -This dish is Inspired from the Koli (fishermen) community residing in Mumbai. This is their staple food. The spices from curry gets perfectly balanced after dipping the  plain rice flour bhakri into it. The kokum and coconut drink will act as refreshment.

Offered: Dinner only, after 5pm daily.

Mumbai Local

1148 Davie Street, Vancouver

Tel: (604) 423-3281

Web: https://mumbailocal.ca/

Twitter @MumbaiLocal_ca

Instagram @mumbailocal.yvr

Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based on taste, originality/uniqueness and presentation/appearance.

Each media judge scored each creation with a maximum of 40 points as follows: Overall Taste 20 points, Originality and Uniqueness 10 points, Presentation and Appearance 10 points. The highest number of points a challenge creation could have been awarded is 120 points.

Our Media judges for this challenge were: Louisa Chan, Yuki No, Richard Wolak

Thank you to the chefs and restaurants that accepted my invitation and featured their curry creations on the menu for the past few weeks during this challenge.

I encourage you to visit the winning restaurants to try their curry creations! See all the Challenge entries here.

By: Richard Wolak