It’s been 8 years since I attended this wonderful event. On March 11, I attended this 10th annual fundraiser event presented by The Chefs’ Table Society of BC. Foodies tasted unique and different curries from 10 participating restaurants as they competed for top judging prize as well as the people’s choice awards.
The winner of the 2024 Curry Cup was chef Katy Cheung and Kyumin Kim of Burdock & Co with their Vegetarian Style Cantonese Curry.
The People’s Choice Award winners 1st place was Chef Brett Yamashiroof Inn at Laurel Point for his Goan Fish Curry.
For People’s Choice 2nd place it was chef Katy Cheung of Burdock & Co with their Vegetarian Style Cantonese Curry.
For People’s Choice 3rd place Chef Balvant Ajagaonkar of Sula Indian Restaurant for his Drumstick bone marrow curry.
The other participating chefs and their curries were:
Jamaican spiced Bison curry on wild rice & beans — Chef Darrel Ahenakew of The Cascade Room
Trini Curry Haam Sui Gok dumpling — Chef David Scott of The Pleasant.
Prawn Chettinad Curry — Chef Taniya Khanna of UBC Food Services.
Caribbean Goat Curry — Chef Chris Andraza of Lift Bar & Grill
Vadouvan Curry – Side Stripe Prawn, Squash, Langoustine Oil — Chef Etienne Buddigh of Oddfish Restaurant
Dal Makhani – with Smoked Brisket and Crispy tendon — Chef Nick Menzies of Rosie’s BBQ Smokehouse.
Tandoori Chicken Thigh / Chana Masala — Chef Dave Bell of Truffles Fine Foods.
Guests were also treated to delicious desserts by Shreya Choradia – Shreya’s Bae-kry and the Saffron dessert was wonderful.
The judges at the judges table had the difficult task of tasting each of the curries and then determining the winners. Emcees for the evening were Meeru Dhalwala of Vij’s Restaurant and Neil Wyles of the Mount Pleasant Business Association.
This was another fun night of tasting curries.
By: Richard Wolak