Bagheera is a super popular cocktail lounge like its sibling Lao Wai, with waits of up to three hours for a table.
Kipling, by the way, visited Vancouver in 1889, 1892 and 1907, finding it rather civil: “A great sleepiness lies on Vancouver as compared with an American town: men don’t fly up and down the street telling lies, and the spittoons in the delightfully comfortable hotel are unused.” He made several land deals in Vancouver which apparently didn’t turn out well. Always encouraging speculators, huh, Vancouver?At Bagheera, a distressed door and discreet street number signal arrival.
with a sugar-crusted rim. The cobbler blew cocktails out of the water by adding sugar — a novel ingredient and a status symbol. And another revolution in the cocktail scene: ice. It begat cocktail shakers and straws.Article content Cocktails are a natural fit for the Indian food at Bagheera, Black says. “A lot of the ingredients used in drinks, like the herbal liqueurs and bittering agents, came with the spice trade and the Grand Trunk Road,” he says. “It’s almost cocktail DNA.”It’s chef Phong Vo’s first crack at Indian food, but he does know spices from cooking Thai food. And at Bagheera, he’s produced some yummi-fied dishes with assists from his cooks who have worked at Oberoi Hotel kitchens in India.
Prawn pakora featured a jumbo prawn. Smaller ones, he says, could have piled up too much batter. It’s served with mint yogurt chutney. Saag aloo pavé, a compressed square of sliced coconut curry potatoes has a crispy exterior and is topped with spinach sauce. “One of my cooks from India suggested the spinach sauce and now I don’t look at spinach the same way. It’s cooked right down with butter, mustard seeds, cumin, turmeric and salt.
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