Curried Deviled Eggs and Tomato Chutney with Quinoa and Sprout Salad
The spotlight might be on the eggs in the Curried Deviled Eggs and Tomato Chutney with Quinoa and Sprout Salad ($11), but the chutney might be the star. The brightness of the tomato makes the chutney (made with lemon, sugar, and lots of hand-grated ginger) an accompaniment to the eggs and quinoa, but worth saving as a dip for naan.
Brussels Sprouts with Bell Peppers, Cashews, and Paneer
Brussels Sprouts with Bell Peppers, Cashews, and Paneer ($12) is an interesting Indian preparation of the currently popular cultivar of cabbage. Chopped pieces of pakora give extra texture to the dish.
Sauteed Onions and Tomatoes on Layers of Paneer
Not surprisingly, paneer is even more prominent in Sauteed Onions and Tomatoes on Layers of Paneer ($13). The cheese has a texture like very firm tofu; the dish boasts strong flavor from the onions, as well as assorted spices.
Kale, Jackfruit, Cauliflower, and Potato Curry with Roasted Almonds
Vegan and gluten-free (and potentially nut-free), Kale, Jackfruit, Cauliflower, and Potato Curry with Roasted Almonds ($16) is the dish that Dhalwala says can please anyone. (It’s also suitable for those avoiding onions and garlic.) This one has Sri Lankan and South Indian influences, featuring fenugreek seed and mustard seed, with almonds adding welcomed crunch.
Spice-Encrusted Lamb Popsicles with Split Pea and Spinach Mash and Coconut Curry
Spice-Encrusted Lamb Popsicles with Split Pea and Spinach Mash and Coconut Curry ($27) creates the inevitable comparison to Vij’s in Vancouver, where a lamb popsicle dish appears on most every table, but is a completely different preparation. (Vij’s popsicles come in fenugreek cream curry and are served on turmeric and spinach potatoes.) The lamb is marinated in garlic, garam masala, cayenne, turmeric, and salt. The mash has onion, garlic, jalapeño, and ginger, while there’s crushed cayenne in the coconut curry.
Dhalwala calls Gulab Jamun ($7) the “final bang of dessert,” saying that a fried doughnut floating in sweet syrup (with pistachio and coconut) is just enough to eat at the end of a meal.
The Kitchen at Shanik
A look at Shanik’s kitchen. Diners will notice that the chefs are all female, and would find it interesting to note that the hires intentionally are not professionally trained.
Shanik's Dining Room
Seating capacity at Shanik is 72. The best seats in the house: the private dining room, which is essentially in the kitchen. There’s also a lounge where you might get passed a pakora or similar snack while drinking and waiting for your table.