Interview with Tushar Tondvalkar

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefsis a series of Interviews with some of the top chefs in and around Vancouver.

Tushar began his culinary career attending culinary school for a 3 year program in Mumbai, India in 2007. After 1 year in the program he was sent to do his 4 month internship to Busch Gardens amusement park in Williamsburg, Virginia where he cooked in one of the German style restaurants/bakeries.

Swaad/Heimat by Bauhaus & Mumbai Local

Onto the first course, we were served the Dahi Batata Puri consisting of a crispy potato shell with soft potato accented by yogurt, tamarind, date puree and mint.  This was both classic and modern at the same time.  The flavours were all there including the mint and the tanginess of the tamarind underneath the crispy potato.  The little drops of date puree were spicy as much as it was sweet.  The yogurt on the bottom of the plate added a creamy tang.  Layers of flavour and different textures were at play here.

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