Sula Indian Restaurant will officially open its third location at 1708 Davie Street, Vancouver, BC, on February 28, 2024. Led by Executive Chef Balvant “Bal” Ajagaonkar, Sula Davie Street introduces an innovative modern Indian cuisine concept while honouring the heritage flavours that Sula patrons have come to love. The restaurant will offer lunch and dinner service daily, from 11 a.m. to 10 p.m. Guests who wish to make reservations or learn more about the restaurant are invited to visit Sula’s website by clicking HERE.
Contemporary Design
Located one block from English Bay Beach, Sula Davie Street features a contemporary interior designed by David Wong, Principal of WHG Designs, and constructed by KBR Projects. Upon arrival, guests are greeted by a vibrant elephant shaped stained glass wall. Elephants are a signature feature of Sula restaurants, symbolizing strength, protection, and good fortune. The restaurant’s design is further enhanced by oversized circular chandeliers embellished with hanging greenery and mirrors that reflect light and intricate details throughout the space. The lower lounge area showcases a black marble bar with gold detailing, while the statement bright orange glass back bar pays tribute to colourful Indian spices.
Modern Indian Cuisine
At the helm of Sula’s Davie Street culinary team, Executive Chef Bal Ajagaonkar discovered his passion for the culinary arts at age 15 while working a summer kitchen job in his hometown resort community of Malvan on India’s West Coast. His culinary talent garnered numerous accolades, including at the national level Great India Cooking Competition, held in Mumbai, with four gold medals (2015, 2017, 2018, 2019) and the prestigious Best Overall Live Cooking Award (2019). Most recently, Chef Bal served as the Executive Sous Chef at Mumbaikar Indian Restaurant and Bar in Toronto, ON.
Sula Davie Street’s modern Indian menu offers shared plates like the Murgh Tarts, flakey pastry shells filled with chicken keema, and the Aagri Zinga, Aagri-style shrimp marinated in a blend of traditional masala. The tandoor highlights include Kashmiri Lamb Chops and the vegetarian Multani Paneer and Mushrooms. Guests can enjoy over 14 specialty curries, of which Chef Bal’s favourite is the Malvani Fish Curry, a tribute to his hometown, made with roughly 30 different ingredients. For traditionalists, Sula has included four classic curries on the menu, including their popular Palak Curry and Korma Curry.
“Our team used cherished family recipes and the heritage Indian flavours that we grew up with, adapting them for today’s modern diner,” says Chef Bal Ajagaonkar. “The excitement for us has been paying homage to the spice mixtures perfected over centuries while introducing innovative elements to the dishes to present them in different ways. We are thrilled to introduce this exciting new concept in Vancouver’s West End neighbourhood and be part of the community here.”
Modern Indian Cuisine
At the helm of Sula’s Davie Street culinary team, Executive Chef Bal Ajagaonkar discovered his passion for the culinary arts at age 15 while working a summer kitchen job in his hometown resort community of Malvan on India’s West Coast. His culinary talent garnered numerous accolades, including at the national level Great India Cooking Competition, held in Mumbai, with four gold medals (2015, 2017, 2018, 2019) and the prestigious Best Overall Live Cooking Award (2019). Most recently, Chef Bal served as the Executive Sous Chef at Mumbaikar Indian Restaurant and Bar in Toronto, ON.
Sula Davie Street’s modern Indian menu offers shared plates like the Murgh Tarts, flakey pastry shells filled with chicken keema, and the Aagri Zinga, Aagri-style shrimp marinated in a blend of traditional masala. The tandoor highlights include Kashmiri Lamb Chops and the vegetarian Multani Paneer and Mushrooms. Guests can enjoy over 14 specialty curries, of which Chef Bal’s favourite is the Malvani Fish Curry, a tribute to his hometown, made with roughly 30 different ingredients. For traditionalists, Sula has included four classic curries on the menu, including their popular Palak Curry and Korma Curry.
“Our team used cherished family recipes and the heritage Indian flavours that we grew up with, adapting them for today’s modern diner,” says Chef Bal Ajagaonkar. “The excitement for us has been paying homage to the spice mixtures perfected over centuries while introducing innovative elements to the dishes to present them in different ways. We are thrilled to introduce this exciting new concept in Vancouver’s West End neighbourhood and be part of the community here.”
