Today we were getting a month prior preview of an upcoming event at Sula on Davie, recently voted Vancouver Magazine’s best Indian restaurant for 2025.
This is one of their many events centred around their modern takes on traditional Indian flavours, which have made them so popular. A cocktail paired evening featuring local bar star Zoe Bates, 2024 World Class Canada Top Ten National Finalists.
On June 26th and July 17th from 7-10pm, guests can expect an evening of Indian inspired cocktails and small bites as Zoe walks you through Sula Davie’s new summer cocktail menu. At $99 per ticket, the evening includes 6 signature cocktails and 6 plates, prepared course by course within the bar’s lounge area. Standing room by the bar, with high top tables to perch at. All ticket holders are then entered to win a $50 Sula Gift Card.
The session started light with a Masala Mango Margarita. A vibrant mix of tequila, mango, lime, and masala honey; meant to mirror the sweet-heat of a spicy mango treat. Sour and spicy with a tangy green mango flavour.
A cohesive pairing of fruit with the Raw Mango & Avocado Bhel. This is basically a crunchy snack salad with plenty of textural interest between the tossed puffed rice with raw mango, avocado, and Indian spices.
The next cocktail acted as a great palate refresher. The Mint Condition is loosely inspired by cucumber Raita, as requested by the owner. Cooling mint and citrus, but without the cream.
The cocktail was crafted to temper the smokey char and bold sweetness of the Tandoori Stuffed Peppers. Its bright spice paired perfectly with the herbed yogurt essence. Colourful baby peppered spiced with paneer and vegetables, roasted in the peppers, served with a spinach and black dal chutney. This was definitely one the better conceived pairings of this six course set.
A pairing that was bit of a reach was the Sula Espresso Martini. On its own the Chai-spiced espresso and vodka was a subtle twist on a popular classic cocktail. However, bold as a stand alone, it took attention away from its pairing, the coffee notes were contradictory to the sweetness of the fruit fritter below.
The Jackfruit Bhajia is crispy fritters made with jackfruit, onions, and house spices; served with cauliflower and a mint chutney. For such a fresh and crispy patty, a citrusy mojito would have paired better and paralleled the herbs. With the coffee cocktail I wanted some red meat lamb or a bean dish with coffee grinds in its seasoning and rub to bring things together. However, that would not have been very Indian focused, nor would it follow the theme.
I also really appreciated this next pairing. The Stones & Sticks was described as a “lazy version of high tea”, featuring steeped chamomile tea with delicate notes of stone fruit. Both meshed well, with the fruitiness of the peach with the pineapple, and the subtle bitter notes of tea with the green of the chutney.
I also liked the individual pairing of the Chargrilled Pineapple & Paneer, both marinated in a masala chili-mint glaze, grilled and served with green chutney. This offered as a refreshing break in between all the punchy flavours that were prone to tiring the tongue. The char of the paneer adding body, and the chilli spiced pickle, some freshness.
Vanar’s Treasure was a banana Old Fashioned inspired by Donkey Kong of Mario Kart. The banana and brown sugar in this whisky sipper amplified the chicken dish’s smoky heat via contrast.
This was paired with Black Pepper Chicken Skewers. Large chunks of juicy chicken grilled with bold cracked black pepper, snd served with black garlic and sesame chutney. This was the largest and most artistic plate of the set.
The cocktail selection ended light with the Bangalore Bloom, a refreshing effervescence spritz of rose wine, strawberry, and elderflower. I liked having sweetness to end on. It was meant to contrasts the creamy umami depth of the shrimp, but I found it not so complimentary. It did help the cut, thanks to it being more floral that fruit.
The Garlic Smoked Methi Malai Prawns is creamy fenugreek and garlic-marinated prawns, roasted in the tandoor malai and mint chutney. A little over cooked and overpowering with curry spice, I would have liked a base to enjoy it with. As is, it felt incomplete. We got it without the menu advertised assorted naan bites and rice served on the table. Both or either would have helped to temper the bold flavours of the prawns, allowing the cocktail to be better utilized as an end bite.
The banana whisky with a chocolatey dessert would have been a nice end.
Overall, a great way to enjoy one of a kind cocktails and Indian cuisine at a bar. You are going to go out anyways, so why not make it a one out of three of a kind night.
Sula Indian Restaurant, Davie Street
1708 Davie St, Vancouver, BC V6G 2K7
(778) 653-5433
sulaindianrestaurant.com
