About Us
Rick Takhar (Executive Chef/Owner)
and his wife Sonia
Our Story | Spices | Customer Testimonials (PDF)
30 Years old Winner of many Awards, Vancouver’s one of the oldest family run restaurants has maintained its solid traditions while many restaurants and fad have come and gone. We continue to serve Vancouverites and tourists from all around the world.
I, Rick and my wife Sonia have worked tirelessly, 7 days a week 12 hours a day to keep Ashiana Tandoori as one of the premier Authentic Indian Restaurant in Vancouver. “Ashiana Tandoori (Bronze) continues to excel; Rick and Sonia remain two of the warmest host in the business” Judges Vancouver Magazine 2009. We are very proud parents of responsible, educated children.
Ashiana stood the test of time, adapted to many changing trends, but never compromised its original roots in providing traditional, quality cuisine full of medicinal properties herbs and spices.
“Ashiana (Bronze) had Vancouver’s first Tandoori Oven 30 years ago and it’s still the Best. Tandoori Fish and vegetables indicate a willingness to reinvent to suit the times from, the most honest restaurant in town”
Judges Vancouver Magazine June 2010
Ashiana has been a pioneer in Vancouver to showcase Authentic Indian cuisine as well as changes in recipes to reflect times like eliminating ghee and using vegetable oil.
Ashiana Tandoori; regarded by many as the “Hidden Gem” of Vancouver
“Ashiana had Vancouver’s first Tandoori Oven 30 years ago, and it’s still the best. Tandoori Fish and vegetables indicate a willingness to reinvent to suit the times from,” said the judges, “the most honest Indian restaurant in town”
Bronze Award Vancouver Magazine June 2010
Restaurant Industry Picks and the Reader’s Choice
Bronze Award, The Georgia Straight Golden Plate
Before I came to Canada, I worked in my uncle’s famous Maharaja Tandoori restaurant in England. There, I learned cooking and management of the restaurant and moved to Canada.
I always wanted to open my restaurant. In 1980, I opened a small restaurant on Victoria Drive, where I brought the first Clay-Oven. Tandoori sizzling succulent meat and seafood, fresh baked Naans & Roties comes hot from the clay oven.
“After eating their bread you may never be satisfied with rice again”
Mr. James Barber Vancouver Magazine
Within years, establishment became too small to accommodate many patrons. With lineups of people out the door, I knew it was time to move into a larger venue. In 1992, we built the larger, more up-scale Kingsway. Ashiana’s tranquil environment boast with exotic carvings and arts from India mesmerizes you upon your entrance.
“The refurbished Ashiana complements quality”
Tim Pawsey, The Vancouver Courier
We first started cooking demonstrations with Mr. James Barber at EXPO 86. Since then, he has been cooking in many trade shows like Vancouver Marathon, Van Dusen Garden Show, Metrotown Mall Celebration, Eat Vancouver, Bite of Vancouver, City TV, CTC, and Channel M. He was asked recently to provide Two Recipes for Sun Rise Tofu’s 50th anniversary celebration cook book, which was published in 2006.
We bring new taste sensations to your palate with ancient over 5000 years system of healing Ayurvedic approach that combines health giving herbs and spices with authentic Indian Cuisine. We have been serving exotic, healthy, high quality Authentic Indian dishes prepared with fresh ground spices and herbs to perfection to balance the flavors and meet individual needs. The right spice is as much a key to good health as it is to great taste. We are committed to using the finest, freshest, whole & natural ingredients. I love cooking, kitchen is my oasis and has always tried to learn new and healthy dishes and that is the reason Ashiana have survived for 30 years. If you can not cook, you can not run a restaurant. You just can not depend on Chefs.
“Ashiana’s loyalists claims, this “Traditional” The best Indian sauce in Vancouver” Zagat Survey
“The Ashiana was the first East Indian Restaurant in Vancouver to breakthrough of one sauce fits all syndrome, and success drove it from Victoria Drive hole in the wall to the present 24 carat luxury”
Mr. James Barber, Vancouver Sun
“Mushroom-Corn Methi Malai was so good, I literally had nightmare that I had eaten it all last night and had none left for the show this morning”
Margaret Gallagher, CBC Radio 2009
“This food makes you happy» Kasey Wilson, Vancouver’s Best Places. “The completely satisfying Indian excursion”
Elizabeth Godley, The Vancouver Sun
We will always be here to welcome you with a smile and impeccable service. There might be odd times where the service is not as good as we would have liked due to some unforeseen circumstances, but our patrons always understand. We try our best to make up.
“Ashiana’s Chili Chicken is sure to become a favorite, and always enjoy the exquisite food, the prompt, friendly service and the beautiful surroundings”
Rod Raglin, The Revue
“The Ashiana is certainly one of Vancouver’s Premier East Indian Restaurant, which earns it a “Highly recommended” and you must try it suggestion from me”
Anne Garber, The Vancouver Province
Catering is one of the most important parts of our business. We have been doing catering throughout BC. We bring our Clay Oven at your premises and cook Tandoori Chicken, kabobs and fresh Naans. We can come to your home or a Hall of your choice and can deliver a catering package with traditional menu with classic & hearty dishes such as Butter Chicken at very reasonable rate. Halal meat can be pre-ordered. Menu is tailored to your requirements.
What are the main considerations when choosing a catering company and 5* Gastronomic experience. The most important is service, whole experience, be happy, be flexible, understand your needs and communicate well. Our commitment to delivering the highest standard and match your every taste. Running Ashiana Tandoori for the past 30 years is testament to our quality and commitment and our inherent values.
It’s good to be appreciated. Throughout years we have been nominated for many awards. Our success is largely based on the word of mouth as a result we have loyal patrons for over 30 years. From the start, we have tried to make them feel at home and provide enjoyable experience. Our loyal patrons have re-paid us by coming back again and again. We remain to stay on track with the changing needs of our customers like to meet dietary needs such as gluten free, vegan etc. Taste and nutrient will always be our focus Food is at the heart of everything we do weather it is small event or a grand reception with mouth watering range of Authentic Dishes.
Million Thanks!
We look forward to keep serving you for next 30 Years!
“Spices are the keys to Good Health”
By Rick Takhar of Ashiana
- Spices are aromatic seeds, roots, leaves. Bark, buds and berries used in flavorings.
- In old days they were used as preservatives, medicines and perfumes.
- Roman were the first to use in cooking. Once they were luxury for wealthy people.
- Buy whole spices. They last longer, keep dry in tight lid jars.
- Grind your own. Should not be moldy of smelly.
- Indian Food is very healthy. Meat is lean, skinless, and fatless, vegetables are fresh.
Ingredients List
Ginger: Good for indigestion, soothes digestive cramps, cold and flu
Pepper: Stimulates the taste buds
Turmeric: is an antioxidant, anti-inflammatory, anti-Cancer, lower Cholesterol, liver disease, cure Alzheimer's disease Same effects as viox. Researchers at Toronto University found that curcumin in turmeric prevents and dramatically reverses the enlargement of the heart in mice. Enlarged hearts can lead to cardiac failure. It has no toxic side effects even in large doses. Curcumin attacks at the nucleus level. Turmeric, Cloves and Cardamom are antiseptic for fighting infections.
Chilies: Most powerful heart stimulant, reaches every organ, rich in Vitamin C and is anti-bacterial, anti-cancer
Garlic: Lower blood pressure, Cholesterol, reduces blood clotting, lowers sugar levels and controls mild diabetes
Onions: One of the oldest foods, found in 3200 BC in mummies in ancient Egypt. it onion contains carbs, protein, fiber, Minerals ie. phosphorous, Calcium, Vitamin B complex. The white onion is the best for its juice for medicinal purpose. It is good diuretic, expectorant and stimulant. Green stalks contains considerable amount of Vitamin A & C and thiamin.
Prevents heart attacks. 100 gms white onion daily prevent coronary heart desease and BP disorders because it reduces blood cholesterol. Onion juice is best for, cough, bronchitis and Flu due to its expectorant properties. Acts good inhaler to clear blocked noses. Its juice mixed with equal honey and slightly heated taken two tsp. three times daily for few days liquefies phlegm and stops cough.
Lentils loaded with protein, Iron, Fiber that reduces bad Cholesterol and have only one gram of fat and 240 calories per cup 240 Milligrams cooked. Fiber in lentils also helps balance blood sugar making them great for diabetics. Do not add salt until done as it inhibits the softening process.
Indian Cuisine in Different Regions
Northern and Western Indian Cuisine are same. Chappati, Naans are served since wheat is grown in North. Daals, vegetables curries, yogurt, Chutney and Achaar (pickle) are main dishes. Tandoor is Northern invention which popularized Tandoori Chicken throughout the world. It is used for cooking meat, and breads. Milk is used for yogurt and for sweets and desserts.
Souhtern and Eastern dishes are likely to start with Rice, Sambhar (spicy lentils), Rasam (lentil soup) and curies often made with coconut. The Dosa is South Indian specialty. It is light Crepe made of rice and lentil flour. It is filled with mixture of potato, onion and any other meats or eggs, or vegetable. Lentils are common because most people are vegetarians. More than 60 varieties of pulses are used throughout India, such as Channa (Bengal gram), Toor (Pigeon peas), Urad (red or black gram), Moong (green gram).
While many Indians are vegetarian, Chicken and Fish are common. Beef is rare as cow is sacred to Hindus. Moguls and Islam ruled India in the 16th. Century. Dishes made with dairy and meat were created. In Mughlai cuisine, spices are added to cream and butter (as in butter chicken), Rice is cooked with meat (biryani), and dishes are garnished with almonds, pistachios, cashews and raisins.
Indian dishes are start with sautéing onions, ginger, garlic in vegetable oil. Each cook uses their own blend of spices for a distinctive dish. The flavors and color varies.
A wide variety of savory snacks are served with Chai, Tea made with spices and milk. Snack like Samosa (pastries stuffed with vegetables) Pakoras deep fried fritters made with vegetables, fish, chicken with chick pea batter.
Sweets, usually contains sugars and fat. Jalebies are orange pretzels is deep fried and soaked in syrup. Typical Indian sweets are Burfies made of milk solids, Kheer (rice pudding), Indian Ice-Cream (Kulfi) comes in mango, pistachio flavors. Sweets are given as gifts during Diwali and other festivities.
Whole wheat flour lowers risk of breast colorectal, colon, rectal cancers. Whole wheat flour has contents of both cholesterol-lowering soluble fiber , some vitamin A, enough vitamin B's and E, protein 12-40 grams per 100 grams and trace elements of Copper, iron, magnesium, selenium, and Zinc. Bran and wheat germs contains 26 vitamins and minerals.
