Vancouver Curry Challenge - Vancouver Foodster

Welcome to the 8th Annual Vancouver Curry Challenge. Restaurants from all over the city were invited to enter their curry creations into this challenge, most have created a special curry creation just for this challenge. Each restaurant will be featuring their curry on their menu from October 4-27, 2024.

How Does this all Work? For the public challenge, you are invited to go out and order any or all of the Curry creations in this challenge, then you decide who you think has the best creation for the People’s Choice award winners.

Share your experiences: Share your photos on Instagram and TikTok throughout the challenge, our instagram and TikTok address is @vanfoodster and the hashtag is #CurryChallengeYVR please include this hashtag in all your social media sharing during the challenge.

Voting criteria – some things to help you judge your favourite curry creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.

How to VOTE :

Look for our Curry challenge posters at each of the participating restaurants.
Scan the QR code and Vote for your favourites from October 4-27, 2024

Get some friends together and visit 2 places or more to taste the different Curry creations or go solo or with a friend– just remember to VOTE for your favourites

Here are the Curry creations in this challenge, listed in no particular order other than when they were received by us.

Kerala Kitchen

Chicken Stew and Appam

Price: $18.99

Created by: Chef Sujith Raj

Description: Chicken stew and appam is a delicious combination popular in South Indian cuisine, particularly in Kerala. The chicken stew is typically made with tender chicken pieces, cooked in a fragrant coconut milk base with spices like ginger, garlic, and green chilies. The stew is mild yet flavorful.
Appam, on the other hand, is a type of fermented rice pancake with a soft center and crispy edges, perfect for soaking up the rich stew. Together, they create a comforting and satisfying meal.

Ingredients for Chicken Stew: Chicken , Ginger, curry leaf , chilli, carrot, potato, whole gram masala, coconut milk ( gluten free , dairy free dish.)

Ingredients for Appam: Coconut milk , rice flour , sugar, salt. Yeast

Offered: all the time

Available: for dine-in

Kerala Kitchen

9386 120th Street, unit 103, Surrey

Tel: (604) 498-6919

Web:https://keralakitchen.ca/

Instagram @keralakitchensurrey

Dhaliwal’s Lounge

Malabar Fish & Prawn Curry

Price:$23.95

Created by: The team

Description: Malabar Fish and Prawn Curry is a rich, coastal delight featuring tender fish and succulent prawns simmered in a coconut-based sauce infused with tangy tamarind, fiery green chilies, and a fragrant blend of traditional Kerala spices. This vibrant curry offers the perfect balance of heat and flavor, best enjoyed with steamed rice or flaky parathas.

Ingredients: Coconut oil, Mustard seed, Fenugreek seed, Cumin seed, Curry leaves, Ginger, Garlic, Onion, Tomato, Lemon slices, Chilli powder, Turmeric powder, Coriander powder, Coconut milk, Salt and Tamarind.

Offered: dine-in

Available: all the time

Dhaliwal’s Lounge

#112 – 7938 128 Street, Surrey

Tel:(604) 543-2222

Web:https://dhaliwalslounge.com/

Instagram @dhaliwalslounge

Thai Ni Yom Restaurant

Khao Soi Nhua

Price: $24

Created by: the team

Description: Authentic Northern Thailand, a rich northen Thai curry served with flat egg noodles, braising beef brisket and topped with pickles, shallots, lime cilantro and crispy noodles.

Ingredients:

Offered: dine-in

Available: all the time

Thai Ni Yom Restaurant

2953 West 4th avenue, unit 2, Vancouver

Tel:(604) 736-5474

Web:https://www.thainiyom.ca/

Instagram @thainiyom.vancouver

Ban Chok Dee Thai Cuisine

Southern Thai Curry with Betel leaves

Price: $20

Created by: Chef A Thares

Description: Gang Graa-Ti Tai Bai-Cha-Plue – The flavourful Southern style curry with coconut milk, betel leaves and prawns served with rice noodles and fresh cilantro and ground peanut.

Ingredients: Coconut milk, in-house made yellow curry paste, Chaplue leaves, Sweet chard, cilantro, palm sugar, Fish sauce, Prawns, Ground Peanut, Red pepper, green leaf, fine rice vermicelli, garlic fried and onion fried

Offered: lunch and dinner

Available: take out and delivery

Ban Chok Dee Thai Cuisine

20395 Lougheed Hwy, Maple Ridge

Tel:(604) 459-8000

Web:https://banchokdee.com/

Instagram @banchokdeethai and @BCDThai

Saino Restaurant