Today we were at East is East for their Chai Feast tasting. It is basically all you can eat, available for lunch from 12-4pm for $35 per person. However, if you dine in from Monday to Friday, it is on special for only $29 per person, during the same time. Once again, an amazing value for eating all you can, until you are full and can’t eat no more.
For those who have never visited their Chai Lounge before, it is something special. An oasis of dark cherry wood and tapestries of rugs hung on the wall. Benches and tables made from whole logs, it transports.
As we waited at the door for our seats to be set, we were greeted with mini cups of apple cider flavoured chai. It was a lovely aperitif and enough for me to order their regular chai to have with the meal. It served well as palate refresher, potent enough to wash away all the flavours below.
You order from their signature tasting menu, which is a composite of their entire menu, making this an easy way to acquaint yourself by their cuisine in smaller servings. You select any two main dishes listed and it comes as a set with soup and salad to start. Boulani, naan, sauerkraut, Afghan and Basmati rice. You are able to request any more of the above as you, along side the mains. Worth mentioning is that they also have gluten-free naan for those have that dietary restriction.
For salad, the choice is either between the Green Salad or the Persian Salad. The former is an organic mix of baby greens and romaine lettuce tossed in their hemp seed dressing, garnished with sauerkraut and sunflower seeds. A fresh break when you need something other than starch or stew.
I preferred the Persian Salad’s for its crunchier textures and resemblance to a Greek salad. Finely chopped cucumbers, tomatoes, and onions dressed in a refreshing mint, cilantro, lemon, olive oil dressing.
For soup your choice is between a lentil or mushroom. The Dahl Soup is three types of lentils, cauliflower, spinach, herbs, and spices cooked into a thick, hearty soup. A little heavy considering all of the similar textures of the mains below, so I stuck with the mushroom.
The Mystic Soup got my vote with enoki, brown, and oyster mushrooms cooked in coconut milk infused with lemongrass, basil, ginger and green Thai curry paste. The lemongrass added a wonderful freshness, making this more like a curry than cream of mushroom.
As for the mains, in the order of how they appear on the menu, this is a combination of Afghan, Indian, Persian, and Nepali cuisine. I will only be commenting on those that I got to try.
Afghan Eggplant casserole with sun-dried tomatoes, roasted peppers, garlic, yogurt, and fresh herbs.
Alu Gobi is cauliflower and potato in tangy tomato tamarind sauce.
Spinach Paneer is pureed spinach and fenugreek with cubed paneer cheese.
I really enjoyed the Peas & Cheese. It is like the spinach above, but with the sweetness and firm texture of peas alongside firm paneer cheese, and potatoes in a creamy herb sauce.
The Whipped Spinach came with mushrooms.
The Chana Masala is also whipped spinach and mushrooms, but includes the bitterness of mustard greens.
I also liked the Creamy Mushroom & Eggplant in a cashew based creamy sauce with mushrooms, eggplant, sun-dried tomato, and Spanish paprika.
The Vegan Butter Chicken used dehydrated tofu curls, cashews, coconut oil, roasted garlic, tomato, and Mughlai spices. A nice take, but missing the rich, fattiness of an animal protein.
I wished the creamy spice above replaced the sweet mango of the Mango Butternut Squash. Its starchier texture would have held more of the flavour than the tofu curls. Butternut squash, yams and mango cooked in ginger, cinnamon, nutmeg, star anise, and bay leaves.
I also found the Mango Chicken sweeter and not to my tastes. Creamy roasted chicken and spicy mango sauce. Everything is made in large quantities before hand, to be able to scoop and serve these smaller portions to order, therefore I found the chicken dry and the sauce more appealing as a dip for the naan.
The Wild Salmon was baked in a hot green Thai coconut sauce with basil and miso curry. A nice saucy curry to have with the rice. Although I found the salmon flavour dominating, and would have liked chicken as the main protein instead.
The Persian Lamb Gormeh Sabzi used grass fed lamb, fenugreek, spinach, dried lime, organic pinto beans, and herbs. It was pronounced with a muskiness to it.
The Chicken Masala was chicken slow cooked in a creamy cardamom, roasted pepper and tomato sauce. The flavour was there, and this was another nice one to have with the naan. But once again the chicken meat was dry.
The Lamb Curry was grass fed lamb and potatoes stewed in a ginger, onion, garlic, and five spice sauce. The spices and seasonings were there, but the sauce itself was on the watery side. I was looking for more thickness in my curry.
In short, a great deal and a great way to try something new and different; with plenty of vegan, dairy-free, gluten-free options to choose from.
East is East
3035 W Broadway, Vancouver, BC V6K 2G9
(604) 734-5881
eastiseast.ca
