While Desi Indian Lounge has been open for just over a year, it quickly became a favourite among locals and visiting celebrities (here’s looking at you, Nick Jonas) alike. The dishes at Desi are vibrant, not just in colour, but in flavour; they are rooted in tradition while still being innovatively modern. We spoke with Chef Bal Ajagaonkar to learn more about his culinary influences, his favourite ingredient, and what Desi means to him.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
At the age of 13, I learned to cook from my mother, who was my first culinary instructor. The first dish I ever made was tomato curry, which sparked my passion for cooking. Over the years, this passion grew, and my journey eventually brought me to Vancouver, a city known for its vibrant food scene and multicultural influences, where I continue to share my culinary creations.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influences were my mother, who instilled in me a love for traditional flavours, and Chef Vikas Bagul, a renowned pastry chef of India. His mentorship and expertise have significantly shaped my culinary approach, inspiring me to innovate while staying true to my roots.
What’s the story behind your restaurant — how did it come to life?
The name of my restaurant, “Desi,” means “Our People” in Hindi. It’s a reflection of my vision to create a space for our community and a second home where everyone can enjoy authentic yet innovative Indian cuisine. It’s a place that celebrates our culture and brings people together through food.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s multicultural environment offers a rich tapestry of ethnic cuisines, encouraging innovation and experimentation. Our restaurant stands out by offering unique dishes through seasonal tasting menus, high teas, and brunch options—something different from traditional Indian restaurants. The city’s openness to new flavours inspires us to push culinary boundaries.
What’s one local ingredient you can’t live without in your kitchen?
Tomato. It’s a versatile ingredient that forms the base of many dishes and brings a fresh, vibrant flavour to our cuisine.
If someone were visiting Vancouver for the first time, what food experience would you insist they try?
Definitely indulge in local BC seafood—fresh and flavorful. Also, I recommend trying our modern Indian dishes at Desi Indian Lounge and don’t forget to enjoy some gelato for a sweet treat.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
My favourites include the vegan restaurant Folke, Café Prado, and Indo-Chinese cuisine at Green Lettuce. These spots offer delicious food and a great atmosphere.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver benefits from its natural surroundings—abundant local produce, fresh seafood, and a focus on sustainable ingredients—making its dining scene vibrant and diverse compared to other cities.
Where do you like to shop for ingredients locally?
I usually buy seafood from Steveston Fish Market. For fresh produce like berries, squash, and mushrooms, I love shopping at farmers’ markets around the city.
Beyond food, what makes Vancouver special to you as a place to live and work?
The natural beauty—majestic mountains, crystal-clear waters, and a vibrant cultural scene—creates an inspiring environment to live and work. Vancouver truly offers a perfect balance of nature and diversity.
What’s next for you and your restaurant here?
We’re excited to introduce our seasonal tasting menu, celebrating the flavours of the season. Additionally, we’re launching a new Indian regional Thali series, offering a curated culinary journey through different parts of India. Stay tuned for more delicious innovations!
