Restaurant Kashmere

Crispy vegetable-filled turnovers with coriander, mint, and tamarind chutney.

Crispy mixed vegetable fritters with coriander, mint, and tamarind chutney.

Cottage cheese fritters in a chickpea batter with coriander, mint, and tamarind chutney.

Shallow-fried mashed potatoes stuffed with Saskatchewan lentils.

Gluten friendly, vegan, and vegetarian. Kashmere's own soybean seekh kebab.

Gluten-friendly tandoori grilled wings.

Chicken tenders fried in a gluten-friendly chickpea batter with mint and coriander sauce.

Four chicken drumsticks marinated in Kashmere's in-house marinade overnight and grilled in the traditional clay oven called the tandoor.

Meat tenders marinated overnight in Kashmere's in-house marinade and grilled in the traditional clay oven called the tandoor.

Meat tenders marinated overnight in a mild marinade and grilled in the traditional clay oven called the tandoor. Perfect for the kids and the elderly.

Kashmere-style deep-fried curried potatoes.

Soy chops in tikka masala sauce.

Mashed roasted eggplant sauce.

Paneer cubes in turmeric and fennel-based sauce.

Hand-crafted meatballs in yogurt-based sauce.

Rogan josh is a unique Kashmere sauce made with shallots and spices.

Hand-crafted meatballs in a flavourable sauce.

The meat of your choice in turmeric and fennel-based sauce.

Aromatic slow-cooked rice with meat or vegetables of your choice with yogurt and salad.

A delectable soup made from tomatoes and coriander with subtle use of other herbs and spices.

Navrattan shorba is a blend of nine Saskatchewan-grown lentils that are used to create a robust earthy soup.

Kholrabi and kale are unique to Kashmir in the Indian subcontinent. Haak mounj shorba is a one-of-a-kind health enthusiast's dream come true.

This yogurt-based soup is perhaps the only one of its kind infused with fennel and minimal herbs and spices.

Murg shahi shorba is a clear flavourful saffron-infused group that is made by slow-cooking chicken drumsticks with very subtle use of herbs and...

Nawabi robust shorba is made by simmering lamb trotters overnight, to extract the entire aroma from the bones as well as the bone marrow.

Saskatchewan-grown black lentils are slow-cooked in a butter sauce.

Cottage cheese cooked in a buttery tomato-based sauce.

Cottage cheese with bell peppers and onions, cooked in a skillet.

Cottage cheese in a tangy aromatic sauce and whole spices.

Cottage cheese cooked in blended spinach sauce.

Cottage cheese and peas with fresh-cut herbs and spices.

Cottage cheese dumplings in a buttery tomato-based sauce.

Saskatchewan grown green lentils and yellow lentils slow cooked and tempered.

Chickpeas cooked to perfection with Kashmere's in-house blend of spices.

Kidney beans with herbs and spices.

A curried seasonal blend of vegetables.

A classic combination of potatoes and cauliflower.

Potato wedges with whole cumin seeds.

A blend of seasonal vegetables in a creamy sauce.

Blended spinach, onions, ginger, and garlic.

Meat cooked with fresh herbs and spices along with bell peppers.

Meat marinated overnight then grilled and cooked in a buttery tomato sauce.

Meat marinated overnight then grilled and cooked in a skillet with bell peppers.

The Indo-Portuguese delicacy with tart vinegary flavour.

Meat cooked in a tangy pickle-style whole spice mix.

Meat in blended spinach creates a simple earthy delicacy.

The mildest curry cooked in cream for the not so adventurous.

A traditional dish from Kashmir. Meat is slow cooked in yogurt and fennel.

Steamed cottage cheese and flour bon-bons in flavoured milky syrup, served cold.

Cardamom-flavoured rice pudding served cold.

Deep-fried cottage cheese and flour bon-bons in flavoured sugary syrup, served warm.

Grated carrot pudding served warm.