Specializing in modern Indian cuisine, this notable restaurant in the Olympic Village neighbourhood is the creative vision of Mumbai-born chef Tushar Tondvalkar. At Kavita—named in honour of his mother and derived from the Marathi word for “poetry”—Tushar presents a thoughtful, deeply personal menu inspired by his home region and the diverse culinary traditions of India.

Tushar has assembled an impressive team to bring that vision to life. Pastry Chef Prajakta Sankhe leads the dessert program, while the front-of-house is helmed by General Manager Yash Shah, Tushar’s childhood friend since the age of five—a detail that adds a sense of warmth and cohesion to the dining experience. The beverage program is equally strong, with Wine Director Nikhil Kumar and Bar Manager Kabir Sehgal curating pairings and cocktails that complement the bold, nuanced flavours of the kitchen.

Across a couple of visits since opening, I’ve sampled a substantial portion of the menu, and Kavita continues to excite. The restaurant showcases regional Indian dishes that are rarely seen here, presenting them with both authenticity and refinement. It’s a compelling addition to the local dining scene and one that rewards repeat visits.

These are the dishes that I have tried and loved:

Buns & Butter and this was so unique as the buns were banana and cumin with toasted coconut and chili butter on the side. The other bread item was the popular Chili Cheese Garlic Naan one that every table is going to want to share.

A few of the other shareable starters were the Bengali-style Veg Cutlet, which is better described as Croquettes with kasundi (mustard chutney), five spice, and beetroot; very good. The others, both the Bombay Vada Usal and Sunchoke Chaat were tasty dishes that standout in terms of flavour.

My favourite of the mains were the Malvani Black Chickpea Stew which I loved, in a caramelized coconut and onion sauce served with wade (fried bread) for dipping; as well as the Mangalorean Sablefish Curry; Tesfa Farm Paneer Saag and the Chicken Bhujing which was served with flattened rice, compressed chicken and chicken rassa and we were instructed to mix it all up ourselves; this dish is from Chef Tushar’s home town.

The desserts just get better and better, the latest ones which were both my favourites were Coffee and Chocolate made with locally based Alai Coffee which was divine; and the unique take of the tradtional Gajar ka Halwa made with local Klippers Organics purple carrots. Lastly the Steamed cheesecake (Bhaba Doi) which was the first dessert I tried upon opening was light and fluffy and the perfect ending to the delicious meal.

Restaurant Kavita is located at 250 W 3rd Ave in Vancouver. You can follow them on Instagram @restaurant.kavita 

By: Richard Wolak