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Rocky Mountain Flatbread Company
1876 W. 1st (and Cypress)
Curry 2 U
Granville Island Public Market
Curry on pizza may seem like an unusual twist, but it’s a marriage of flavours that’s working out surprisingly well for Rocky Mountain Flatbread Company and Curry 2 U. I recently went to a ‘reception’ that featured great examples of how globe-spanning tastes and philosophies can merge in true Vancouver style.
Shaffeen Jamal of Curry 2 U makes up a fresh batch of sauces daily to be used on 2 types of personal-size pizzas at his Granville Island establishment, and in 5 dishes at RMFC. Both businesses are adamant about buying locally, sustainably, and organically when possible — the takeout containers and cutlery at RMFC are fully biodegradable, and Curry 2 U has committed to a “Green Tables” program that endeavours to reduce a restaurant’s environmental impact.
The principles are deliciously executed on the new menu, beginning with a mixed greens and spinach salad drizzled with warm turmeric dressing-the nuttiness of the freshly roasted spice truly sets off the portabella mushrooms, eggs, and mandarin orange segments, and the warmth of the dressing piques up the flavour contrasts even more.
The flatbread — made without salt or preservatives and using maple syrup in place of sugar — is the base for sweetly savoury shrimp with herbed tomato sauce, mango-orange chicken, and goat cheese with eggplant and mango sauce. Curry 2 U is serving the latter two pizza varieties, while you can get them as full-size pizzas at RMFC, where they’re cooked in an open wood-fired oven.
The eggplant and mango ‘Brinjal’ sauce is also used to great effect in vegetarian lasagna, where it adds an unexpected depth of smoky spiciness to spinach, tomatoes, onion and mushrooms. These dishes stand up equally well to white and red wine at RMFC, where a beautiful un-oaky Chardonnay and lovely light pinot noir are offered at accessible price points.
Eating well doesn’t seem like such a tough prospect when you have options like these.