C4 - Friday, August 10, 1984 - North Shore News NOT EVEN ROOM FOR DESSERT Indian taste with a F AST MONDAY evening a friend and I Vancouver. Sanjay’s has been open for six years and serves a Fijian style of Indian food. It is not a very large restaurant. There are approx- imately 15 tables with a total seating capacity of sixty. The inside is long and narrow and the decor is rather plain. The owner, Guy Sundar, took the time to welcome us . Car catia ~~ sn dropped in for dinner at Sanjay’s Curry Hut at 1344 Lonsdale Avenue in North By LEN SLADE to his establishment and to explain the many items on the menu. His friendly smile and congenial manner made us feel comfortable immediately. As we looked over the Menu my companion said that he had heard that beer is a good drink to have when SHIP OF THE Seven Seas Vaneourers Original ffoanna Seatood Restaurant Light fare from the Piano Room Friday & Saturday evenings featuring Barbara Carter fish and chips calamari fisherman's chowder smoked B.C, salmon tuna salad sandwich shrimp salad sandwich fresh oysters mussels and clams desserts, Add to this our Already Famous View and Atmosphere and vou have ‘the Perfect intimate Pree Park Wt) foot of Lonsdale Cars & Boats 987-3344 eating curried food because it tingles the tongue and cuts the hotness of the curry. When Guy returned and con- firmed this we ordered a cou- ple of Tsing Tao Chinese beer. Diners can choose from curried meats, curred sea- foods, vegetarian curry and tandoori that come as a com- ybination dish or as a dinner dish. ._ The combination dishes ($9.50-$13.50) are served with lentil soup, papadam (flour chips), rice, chapati bread, raiti (yogurt sauce), curried vegetables and three types of chutney. The dinner dishes ($7.95-$11.50) have only one chutney and do not include the yogurt and the vegetables. All menu items can be ordered mild, medium, hot or extra hot. We both selected the com- bination dishes. I had the chicken tandoori ($10.95) and my friend had the red snapper rolled in spices with tomatoes and onions ($112.95). When our meals arrived we found the whole table was covered with dishes of food and sauces for us to sample. The food was very good and the quantities ample. In fact we were so full we did not have room for dessert. flavor If you want to try something different and are not fearful of the many myths that seem to be associated with curried foods I would recommend you give Sanjay’s a try one evening. ’ The bill for the two of us including the beer, was $32.50. IDLE CHATTER: If you like desserts Chez Michel in West Van. has one of the best dessert menus I have come across... The Emerald Park in North Van. has a large room upstairs that can ac- commodate up to 80 people for meetings, banquets or private dinners. Spice up those vegetables WITH THE exception of potatoes, vegetables are the most frequently neglected group of foods. ‘*That’s unfortunate,’’ says Eleanor Brownridge, nutrition consultant for the Canadian Spice Association. ‘“Vegetables not only add considerable nutritional value to a meal, but also pro- vide many possibilities for variety — in color, texture, shape and flavour.”’ It’s not necessary to buy imported fruits and vegetables. Many Canadian vegetables — potatoes, car- rots, turnips, rutabagas, squash and onions — are a good buy year round. Brownridge has found that consumers frequently believe that canned and _ frozen vegetables are nutritionally inferior to fresh vegetables. **With modern commercial process techniques, that’s simply not true. Certainly there are some nutrient losses during the processing, but these are small — often less than the nutrient losses that occur during the transport of fresh vegetables from southern climates. ‘‘Although price is often mentioned, | think the real Teason most people become disenchanted with vegetables is because their cooking methods are in a rut. Naked baked potatoes, boiled car- rots, canned corn or frozen Vancouver’s original Sidewalk Restaurant and Cafe featuring B.C. Estate Wines Join us today! Lunch from 11 am Weekend & fttoliday Brunch trom TO an Dinner from 5 pm 1300 Robson Street 684-8461 Munthe woe KR wa W .- Peet yp Sah A he uke te eo eortedem ot! Areva peas can become mundane,”’ she said. The Canadian Spice Association suggests that with just a little care and im- agination, it’s easy to brighten the taste of vegetables, whether they are fresh, frozen or canned. Try a dusting of basil on peas, a sprinkle of caraway seeds on boiled cabbage, a curry- flavored white sauce on green beans, mustard mayonnaise on broccoli, dill seed flavored butter on peas, or brown sugar and ginger mashed into rutabagas. ‘*First think color when selecting vegetables for a meal,’’ urges Brownridge. ‘‘The dark green leafy vegetables such as spinach, broccoll, asparagus, green peppers and brussel sprouts, supply significant amounts of two B vitamens — thiamin and folic — as well as vitamin C The yellow-orange pig: Coupon We invite you to enjoy a Complimentary Dinner Entree When one of Greater or Equal Value is purchased Valid Anytime 148 East 2nd N. Vancouver g2 er nr ev ere eee em mmm meee The Original Seafood Restaurant | 2 for Offer expires September 15/84 Maximum value $10.00 ment, caroten, in vegetables such as carrots and sweet potatoes is converted into vitamin A in the body. White onions, also a source of vitamin C, offer an attractive color contrast to dark meats. ‘*Then choose a spice or herb which complements the other flavors in your meal. It takes a while for the flavors to be released from whole spices, so add them at the beginning of the cooking pro- cess. The flavor in ground spices is more delicate, so add them to your sauces, topp- ings or butter just before ser- ving.”’ she said. To start you’ thinking creatively, the Spice Associa- tion has provided the accom- panying table of herbs and spices which go well with vegetables§ As a rule of thumb, start with I mL. (% tsp.) of an herb or a spice for six servings of vegetables. Then add for desired taste C5 re, Ss Sa ae thant tare 986-5274 sspeonwrenees ssa annaunsn= = ‘