Calgary

Vegetarian Friendly Retaurants

AIDA’S BISTRO

Aidas

Aida’s Bistro is all about Aida, and this is not to suggest that she has all kinds of egocentric attitudes or that she puts on airs; it is merely a statement of fact that Aida Abboud is what brings people to her cozy dining establishment. Her love of cooking and her ample talents in coaxing the most supple of flavours out of each ingredient incorporated into each dish, draws the faithful back time after time. In the more than seven years that Aida’s Bistro has existed people who have discovered it have made it a favoured destination.

Aida’s is a Mediterranean Bistro, from the décor and the plastered walls, to the candle insets and the windows opening onto the sidewalk, allowing for both the natural warmth of the indirect sunlight, and great people watching along the 4th Street strip. There is this immediate sense of intimacy felt from the moment one walks in; it suggests the casual chic of a Lebanese sidestreet eatery with no pretensions, just the most delectable of aromas permeating the place.

I came here on the recommendations of a few people, one being a longtime member of the Calgary Vegetarian Society who counts Aida’s as one of her favourite restaurants in Calgary. After having dined here I understand why; the food is prepared with love and great care, exuding the tastes that bring to mind cool Lebanese nights and bellies filled with warm foods and drink.

Vegetarians will delight in the dishes offered here, from the many and varied appetizers and salads, to the entrees and ‘platters’ and even the sides that lend themselves to making any dish so much more spectacular. Virtually everything here is made from scratch, using traditional herbs and spices imported from Lebanon and the Middle East and the freshest of produce bought locally. Appetizers offered here include a number of vegetarian ones; the so-called standard ones take on a new focus here thanks to Aida’s refusal to compromise on quality. They include the more familiar staples such as Hummus, my favourite, the Baba Ghannouj, made here with tahini, Fatayer and Grape Leaves, along with some more unusual selections including, Rookaak, phyllo fingers filled with cheeses and olives, Mouhammara, a red pepper paste with walnuts and pomegranate juice, Labneth, a cucumber and soft yogurt dip and a Cheese Plate that highlights Feta and Majdool cheese, accompanied by olives. A qualifier is needed here, since it is easy to assume that ‘staple dishes’ mean them to be similar to those served elsewhere; that is only true in name, since each chef has their own inimitable recipe, and Aida is no different. Do take the time to taste the difference, and you will be hooked.

Salads are similarly featured, with Aida’s versions of Tabbouli, minced parsley , mint, onions, tomatoes and cracked wheat in an olive oil and lemon dressing, Fattoush, romaine lettuce, radishes, cucumbers, onions, tomatoes, green peppers and pita chips in a sumac and olive oil dressing, and Greek Salads, and her White Bean Salad being a step out of the Mediterranean staples of elsewhere, a salad comprising white beans, tomatoes and onions tossed in olive oil and topped with Majdool cheese.

Her Spinach and Lentil Soup is to die for. It has the earthy meatiness of the lentils swathed in a blend of exotic spices and flavors that to me, requires no further excursions through the menu; I could happily exist on this soup day after day….

There are no entrees geared towards vegetarians per se, but there are dishes that do well in this regard, sandwiches such as the Falafel, Aida’s style, made from chick peas, rolled with fresh veggies and dowsed in tahini, the Majdool and Feta in a pita, with olives, veggies and a herbed mayonnaise, and the Grilled Cheese, Lebanese style, Feta and Majdool cheeses accompanied by olives and tomatoes, broiled inside fresh pita bread.

They have two platters for vegetarians, the Falafel Platter of crushed falafel patties topped with fresh veggies and tahini, and the Vegetarian Delight, comprising of Fatayer, Grape Leaves and Falafel, both of these served with a choice of hummus or baba ghannouj and fattoush or tabbouli salad. Also, there is a Vegetarian Couscous dish of sautéed zucchini, eggplant and green peppers in a tomato and garlic sauce served on a bed of couscous, truly a wonderful repast.

For those so inclined, there are a number of side dishes to further enhance one’s taste experiences. Such as a Mediterranean rice, pita bread, green beans, couscous, olives, amazing roasted potatoes topped with tahini, Majdool and Feta cheese, and a garlic paste.

As with most Mediterranean cuisine, olive oil figures prominently in the foods served, so there is ample opportunity for the vegan to dine here without worry. Asking the server when ordering, will ensure that a selection of options on -or off-the menu be offered.

Aida’s is definitely a bistro to go to, for its cozy intimacy, and the foods that fit well with the ambience, one of warmth, companionship and contented relaxation.

BLUE NILE

My first taste of Ethiopian cuisine took place in The Blue Nile and, as a result of that, my allegiance leans towards them as well. This is not to say that their food is necessarily the best-or the worst for that matter-just that they became sentimental favorites. The Blue Nile, situated as they are in the heart of the Sunnyside/Kensington community, seems to be a perfect accompaniment to this area, even as Marathon is located but a block away. Entering into the Blue Nile one is immediately drawn to the ambience of the room, exotic, with posters of Ethiopian people and life, and the soft music playing in the background, and the large woven baskets sitting on each table, covered and awaiting the diner’s selections….

The vegetarian selections are deceptively few; the variety in flavors ensure that one’s taste buds are kept busy without tiring of the dishes. All of the dishes include the staple bread of Ethiopia, the ingerra, so one can expect that the meal will also be of a casual, relaxed and communal nature-as dinners with friends and family should be.

The Blue Nile has combination dinners, where one can select both the dishes as well as the quantity, such as single portions, for a couple and a family serving. In our experience, the portion for two is generally enough for more, especially since the ingerra is provided so generously. The vegetarian combination dinner is an excellent way to immerse one’s party in the flavors of Ethiopian cuisine, containing a ‘basic’ salad, a sublime portion of collard greens, a mixture of potatoes with carrots, and of course a very rich and savory berbere stew of lentils; the spice in this grew with a subtlety that started to disappear around the time you realized you were showing a moist glow across your face.

The dishes here tend towards either the gentle flavours, or ‘alicha’, or the heavier and spicier ‘wot’ dishes, that have an almost meatiness to them due to the use of a sauce known as ‘berbere’, made from a combination of from eight to sixteen different spices and herbs, including such exotic sounding ones as false cardamom and bishop‘s weed, not to mention the sun-dried red chili peppers. Most families have their own recipes for the dishes they create, seldom will one ever find that two people make the same dish the same way, or even with the same ingredients, such being the ways and customs of a life that is much more insular and family oriented than what we are accustomed to. Family recipes are passed down and on, whereas here in North America foods tend to be homogenized-variety is frowned upon.

At the Blue Nile, one willingly embraces the Ethiopian approach to cooking, since one can always find the distinctions between the foods served here to be subtle or dramatic, yet enticing. For the diner not familiar with the cuisine, but who doesn’t have the capacity for a huge meal, there is served here a wonderfully tasty Yetaklit Alicha, a gently flavored stew made of red onions, potatoes, carrots, cabbages, green peppers and garlic, all simmered in a tomato paste and accompanied by the ingerra. As well, the Mixed Vegetables plate, of broad beans, sunflower seeds, garlic and ginger cooked in oil offers up tastes both savory and pleasant to the palate.

The Mixed Vegetables, or Aleecha, is another flavorful dish, made from red onions, potatoes, carrots, cabbage, green peppers and slivered garlic, cooked in a mild blend of spices with tomato paste and an ingredient unique to this style of cuisine, Queman. Hot peppers are also used, should one prefer some bite to the dish, along with turmeric.

For those who prefer a more robust flavour, with an accompanying spiciness, the Yekik W’et will not disappoint, with split peas, green peppers, ginger, red onions and garlic cooked in oil and the berbere sauce, again served with ingerra.

This dish can be made milder, as the Yekik Alich, through the substitution of the berbere for a mild blend of spices including ginger and turmeric.

Other dishes here include the Temateen Berrya, with tomatoes, chilies, red onions, cooked in oil mixed with lemon juice and vinegar. Always promising myself to expand my horizons and order this dish, I always submit to the combination dish which combines all kinds of variety of tastes, and promising myself once again to give the Temateen a chance the next time….

The Blue Nile is one of the more inexpensive places to dine here in Calgary, especially in terms of value for the dollar; the quantity served is more than ample, and it is done in an almost languid fashion, a pace that can be quite calming once you acclimatize to it. I like being able to dine at a comfortable pace, enjoying a beer with my meal while engaged in conversation with friends or family, not a care in the world…. Its like a little section of Ethiopia found its way into the heart of Calgary, and has taken root.

CEDARS MEDITERRANEAN DELI

In 1985 Mary Salloum opened the first Cedars Deli, as a result of her having written a very popular first cookbook two years earlier, The Taste Of Lebanon. Cedars was a very modest affair at that time, tiny with barely a dozen chairs, but with a lot of interest in her foods, especially as a catering operation. There weren’t many Middle Eastern places in Calgary, and Cedars was by far the most authentic, thanks to Mary’s culinary skills.

Today, Cedars Deli is a large operation, with food industry and retail interests to be met, as well as providing lunches and dinners and takeout fare for their legion of customers. Cedars is no longer a tiny little spot, but rather a multi-located business that provides some excellent dishes for the vegetarian, including enough vegan choices to satisfy most hungers. Over twenty years after Cedars first opened, Mary no longer involves herself in the running of Cedars, but she continues her love for cooking, though on a more democratic level, sharing the load with three other cooks.

Cedars has a very good selection of Appetizers, with their own Hommous, Baba Ghannuj, Tzatziki and Tahini, perfectly delectable fresh, made from scratch dips that are uniquely Mary’s recipes. Only the Tzatziki is non-vegan, being made of yogurt; all four are accompanied by pita bread.

As well, there are vegetarian Stuffed Vine Leaves, a Vegetarian Patty, Spinach Harper, a baked crust with 3 cheeses and spinach, Eggplant Phyllo, phyllo layered with eggplant, eggs, zucchini, spinach and mozzarella, Spinach Phyllo, a phyllo turnover baked with spinach, feta cheese and onions stuffed inside, and Vegetarian Samosas.

Classic Salads such as the Tabouli Salad and the Greek Salad are offered here, along with the Saffi (Bulgur) Salad, a combination of bulgur, green onions, cucumber and parsley in a lemon dressing.

Not to be missed is the Lentil Soup, a delicious broth laden with the rich, meaty flavour of lentils and exotic spices, with some added veggies. A meal could easily be made of this savory soup and an appetizer or two.

If one chooses though, there are two entrees geared to the vegetarian, the Falafel Sandwich and the Falafel Plate, with five falafel patties, tomatoes, pickles, lettuce, hot peppers, radishes and parsley, as well as tahini and accompanied by two pita bread. There is also a Vegetarian Combo, which offers a selection of some of the vegetarian appetizers with some falafel, a sample if you will.

Cedars makes their own Baklava, with a choice of pistachio or almond fillings, some with chocolate drizzled on top. Other desserts available include squares and rosettes, all of these made in-store, and fresh, either for the diner, as take-out, or as a catered option. Cedars Mediterranean Deli continues to be extremely popular as a catering company that specialises in Middle Eastern foods; they cater to all sizes of functions. Information is available through the website, or by calling the store.

For those who have been faithfully feasting on Mary’s excellent meals for so many years, they are likely aware of this, but for those-in particular the vegetarians-who haven’t, or who have been casual diners, Mary’s second book written was, “A Taste of The Mediterranean” Vegetarian Style.

FALAFEL KING

Falafel King

Back in 1994, Calgary became the home to ‘the King’, the Falafel King to be exact, thanks to Fauzi Salem’s decision to move to Calgary from his home country, Lebanon in 1990. Having grown up in a family of restaurateurs, opening up his own place here was relatively easy, so that in 1994 we came to witness the birth of the Falafel King on 1st Street SW, now since relocated to its current location. Fauzi enjoys what he does, and because of that enthusiasm and commitment to creating great foods in a friendly and fun environment, it is a common sight to see a lineup formed outside the front door. Inside is situated a long counter, where one walks along, ordering, then moving to the section where the ‘fixins’ are, eventually making one’s way to the dessert and juice bar. There are tables and booths available. Behind the counter one gets to watch the procession of sandwich preparation, so the assurance of immediate and fresh are definitely present here.

The Falafel King is not vegetarian, per se, even with that being its name, but there is definitely a good selection of vegetarian and vegan food here. In fact except for a couple of dishes, all of the vegetarian items are vegan, since olive oil is used rather than butter, even in the baking.

In the Starters section, three out of five choices are vegetarian, those being the Grape Leaves, stuffed with rice, then garnished with lemon juice and spices, Hummus, a blend of chick peas, garlic, lemon juice and Tahini, served with fresh pita bread, and of course a favourite of mine, the Baba Ghanouj, eggplant seared over an open flame, then blended with lemon juice, garlic, yogurt and Tahini.

In the Bakery, or Manakeesh section, we find there are two of four items vegetarian, one vegan as the Zaata, a pita ‘sheet’ that is topped with oregano, spices and olive oil. The other selection is the Spinach Manakeesh, which has feta cheese, onions, tomatoes, spinach, lemond juice and special herbs covering the pita ‘sheet’. Sheeting pita, is to separate the pita into its two sides by cutting along the lip of it, thus creating two sheets. Each sheet is used to make a manakeesh. Also available is the Spinach Fatayer, with spinach, feta cheese, onion, garlic, lemon juice and spices, in a light crusted dough.

For the main course, is the signature sandwich…the Falafel, served rolled into a pita accompanied by one’s choice of toppings, including chopped parsley, mint, radishes, tomatoes and pickles, accompanied with Tahini, and then press-grilled prior to serving. Here, the falafel is made using chick peas with fava beans, combined with cilantro, garlic, parsley and their own spice blend; some countries use either just the chick pea or the fava bean instead of combining them.

If one would likes, they can order the Falafel in a platter, which includes five Falafel ‘balls’, on a bed of parsley and served with pickles, tomatoes, lettuce and their own pickled cabbage, covered with Tahini and a hot sauce.

Five salad choices await, ranging from a Vegetarian , to the Tabouli, cracked wheat with minced parsley and mint, diced tomatoes, lemon juice and olive oil, the Fatouch Salad, the Lebanese version of a garden salad with mint and parsley, then garnished with toasted pita bread, the House and the Greek Salads rounding the selections.

For dessert, the tried and true, the traditional Baklava, to be washed down with fresh juices or a Lebanese coffee, juice selections based on seasonal availability, and the coffee on one’s desire for something robust!

The Falafel King is also in the catering business, for those who have large gatherings of people, be it for business, family or social functions. They have a menu for catering, with Appetizer trays, of Baba Ghanouj, Hummus, Grape Leaves or Tabouli. As well, they have trays of Falafel and of Spinach Fatayers, as well as for their Baklava. For those who prefer, they also cater individual sandwiches, soups, salads, etc. Calling ahead will allow them to assist in providing what is best for the function. Orders can be faxed as well.

The Falafel King is a fun, casual place to go to, for an often needed fix for something Mediterranean. Like other places of this style of cuisine, there are ample options available for vegetarians and vegans alike, as well as for those who feel they need to eat muscle, so no one need feel set upon here. All hail to the King!

JOYCEE’S CARIBBEAN FOOD

Another favourite of mine is Joycee’s Caribbean Foods store, formerly Joy’s, where one can buy fresh Jamaican veggie patties with or without the coca bread, some rotis-either the veggie roti or the potato one…or both! While there, pick up some plantain chips and a few tins, some jerk sauce, whatever island foods you fancy. Or if you want, you can always sit yourself down and feast on your freshly made indulgence! Joy-as her name prophesied, is such a truly warm and friendly woman; her shop reflects her personality, busy but in an inviting way, with a couple of tables set up where one can just enjoy the rotis and patties and a refreshing bottle of Ting or if one chooses some real ginger beer, straight off the island. Joy brings in a number of different kinds of produce as is available, such as fresh plantain, guava at times, tamarind too, as well as stocking a variety of staples, from water crackers to curries and other sauces, to a variety of beans and peas, dry and tinned. I’ve bought some hot sauces here, such as the scotch pepper sauce, a nice low burn yellow chili sauce. Joy has had a booth at the Calgary Folk Festival for a number of years, and has been an integral part of the Annual Caribbean Festival too.

ISTANBUL KEBOB HOUSE

Istanbul

The Istanbul is a restaurant that has gone through a few transitions since its inception in 1995, principally its location. Currently it is situated in a strip mall in the northwest; those who have been able to keep up to the restaurant's travels across the cityscape to have been rewarded however, since the drawing card of the Istanbul has always been its food. The quality and authenticity of this Turkish cuisine has been maintained all these years, due entirely to the fact that the ownership has been a constant as well.

The Istanbul is owned and operated by the Ozkan family, with the patriarch, Necmettin at the helm, and Mike, his son as one of the chefs. Necmettin has been in the food industry since 1980; his vision was to bring to Calgary an establishment that would provide flavours unique to Turkey to his patrons. He is well schooled when it comes to providing meals of the highest quality; people who have discovered his restaurant throughout the years have maintained their loyalty, following him where ever he moved to.

As a vegetarian, I found that the Istanbul also shines when it comes to providing dishes that are veg-friendly. From my first visit to the Istanbul, the menus have yet to be changed to reflect the vegetarian selections available, although I am assured that the new menus are not far off, and they will highlight the veg options available, likely adding more to the menu as well. Currently, one needs to inspect the menu for its vegetarian selections and then inquire about other selections. For example, under the section Etli Sebze Yemekleri(Vegetable Dish With Meat), there are 3 choices, of which 2 of them can readily be prepared vegetarian style. These are the Musaka, and the Karniyarik, the stuffed baby eggplant. As well, one can order a vegetarian shish kebab in the kebab section even though it isn’t listed.

What is listed on the menu, for vegetarian choices, are six appetizers, running from the traditional Mediterranean fare such as Humus and Cacik(diced cucumber with a yogourt/garlic dip) as well as Yaprak Sarmasi(Turkish style stuffed grape leaves), to Zeytinyagli Enginar(Steamed artichoke hearts cooked in olive oil), Barbunya Pilaki(Red beans in a tomato/garlic sauce with carrots and herbs), and the Mucver-Zucchini patties with the yogourt/garlic dipping sauce.

In the salad section there are five selections for vegetarians. Among them are the more familiar ones such as the Caesar salad, the Domares(Tomato) salad, along with some more exotic ones such as the Piyaz(White Bean ), Koy Salata(origins being eastern Turkish villages, consisting of lettuce, onion, olives, parsley, feta in olive oil), and the Patlican(Eggplant Salad: baked eggplant, onions, parsley, green peppers with an olive oil and lemon juice dressing-served warm).

For appetizers, the Mucver is excellent, two patties made from zucchini and flour, fried in olive oil and served with slivers of steamed carrots, green peppers and the dipping sauce, a subtle blend of dill and garlic in a yogourt base. Other than the dipping sauce, the Mucver is vegan, and superb.

Incidentally, both soups on the menu, the Tarhana Chorba, a delicious blend of tomatos and herbs, thickened by the yogourt and quite spicy on the tongue, although not enough to overpower one’s palate, and the Red Lentil Soup, are vegetarian, with the lentil one also being vegan. In fact, except where the dish specifically mentions dairy products, such as cheese, yogourt, etc, they are most likely to be vegan, since all cooking of vegetables is done with olive oil, whereas the meat dishes tend to be cooked in butter.

On to the vegetarian Musaka, Turkish style. This is a very different version to the typical Greek style, in that this one isn’t layered with levels of cheeses and eggplant and sauces. The Musaka they serve is by far the best I have ever had; it is light, not at all oily, even with a crust of melted cheese baked on top, covering the various vegetables typical of that dish, including eggplant, onions, tomatoes, among others. Savouring each forkful, the subtleties of each ingredient permeate throughout. Here is a dish so perfect, with the marriage of olive oil and the accompanying herbs, including parsley blending together with the tomatoes’ juices, and the earthy freshness of the eggplant. Exquisite! Accompanying the Musaka was a dish comprised of rice with slivered almonds, and grilled vegetables such as onions, peppers and fresh button mushrooms, again in the requisite olive oil and spices. When asked as to the kind of rice used, Mike said it was long grain, but then added that the results are more from how it is cooked rather than from the kind of rice used…. To top off this entrée was a sample of a bread made in-house, Ekmak-a leavened bread in a cone shape, ideal for soaking up the juices from the Musaka.

One of the specialties of the house, is the Turkish version of a ‘calzone’, the Kir Pidesi. There are three versions that are vegetarian, and they are wonderful, with two of them vegan. They comprise of a homemade crust-different from a pizza crust, in that it is a lighter dough, which is then topped with a variety of fresh toppings. For instance, the Sebzeli Kir Pide has mushrooms, spinach, onions, green peppers and tomatoes, along with a drizzling of olive oil and a variety of spices. The Ispanakli Kir Pide is a combination of spinach and herbs, and the Peynirli Kir Pide has fresh parsley and feta cheese. Baked in the oven until they are crisp and hot, with all savory and deliciously filling.

The dessert section, includes what would seem typical of Mediterranean fare, including Baklava, Kadayif-shredded filo pastry with nuts in a homemade syrup, and the Sutlac, their own rice pudding delicately flavored with cinnamon and pistachios, except that these are Turkish versions. I chanced upon Turkish tea instead of the famous Turkish Coffee, and was very impressed; it is a black tea, organically grown, with a flavour that seemed almost jasmine-like served black, with hot water to top it up and to soften the intensity.

At the Istanbul, everything is made on the premises, including the stuffed grape leaves- Yaprak Sarmasi. Added to that is the fact that no dish is made ahead of time, so it arrives to the table straight from being cooked, on order. We found that the this didn’t make the wait any longer than at other establishments. Mike indicated to us that there are certain dishes that cease to be available during busier days of the week since they tend to be very labour and time intensive, thus ensuring that the client is not kept from being served in good time. It also helps that everyone knows their roles, and that the kitchen is well organized, clean and tidy. The kitchen here is open, behind the counter, so we are able to see the food as it is being prepared, a definite sign of confidence in the kitchen, as to their abilities being open to public scrutiny.

I see the Istanbul as a great dining destination for those who crave the exotic without having to worry about whether they are going to be overwhelmed by flavors too foreign to their palate, or too heavy on their digestive system. It is a pleasant and casual establishment, warm and friendly, and it comes highly recommended.

LATIN AMERICAN EMPANADAS

How about some vegetarian empanadas from the Latin American Bakery? They are absolutely incredible, not vegan mind you, but definitely an indulgence. Stuffed with feta cheese, spinach, black olives and some savory spices and onions, these pockets of pleasure are perfect for strolling down the sidewalk munching away, a satisfied smile on one’s face. If you prefer, they also sell uncooked frozen cheese empanadas for baking or pan frying at home. The dough does use eggs but no dairy.

Being a bakery they bake an amazing array of buns, some of them vegan and others not, but a simple question will provide the information necessary, as to which are which. They provide bread and buns for a number of restaurants as well as a variety of empanadas, of which only the aforementioned two would be of interest to the vegetarian. There is also a selection of postres-desserts that is, and groceries from South America and Mexico.

LUXOR EMPORIUM AND CAFE

Luxor

The Luxor is located on the west end of downtown, at the base of an office building at the corner of 7th Avenue and 10th Street. It is an Egyptian restaurant, very casual, with a cafetaria style setting, where one can view foods behind the glass lined counters and displays. Behind them is where the food is prepared, so one can view the staff at work as they make your desires become a reality. There are a variety of Egyptian motifs decorating the café, and it is situated in a sunny corner, so one can feel relaxed, in the simply laid out dining area.

The menu is more than just a listing of the foods available. It is filled with a variety of information about Egypt, complete with a timeline of its history, and a cursory factsheet of it, population, etc. It is written in a striking magazine-size format, illustrated with various artifacts-very nice.

The Luxor provides catering service for office functions and social gatherings.

Egyptians are known to eat vegetarian dishes, and the Luxor has a good selection, ranging from Falafel and Grape Leaves, to Fava Beans and Cabbage Rolls and more.

Although there is a section geared exclusively to the vegetarian palate, each section has vegetarian dishes.

Three of the four selections in the Appetizer section are vegetarian, they being a sampler plate consisting of Tabbouleh, Humus, Falafel and Grape Leaves, served with pita bread. If one chooses, they can order Grape Leaves separately, as well as a Falafel plate.

Other than one soup, the Soups/Salads section is entirely vegetarian, with a Lentil Soup, and an assortment of familiar middle eastern dishes such as Tabbouleh, Babghanough, Fatouche and Humus, as well as a Chick Pea dish. As well, there are four salads, a Tomato/House salad, Greek, Pasta and Fruit.

The House Specialties has Moussaka; the Luxor version is vegetarian, with fresh baked eggplant, served in a tomato sauce topped with red and green peppers, accompanied with rice and a choice of salad. As well, they serve the Falafel Wrap, accompanied by a salad.

There is also a selection of pizzas-these sound very exotic, with toppings that range from eggplant and artichoke, to more common options including spinach, mushrooms, and so on.

Getting to the Vegetarian Foods section, we find four choices including, again, Traditional Grape Leaves-this time as a main dish, served with soup or salad. As well, there is a dish called Kusheri, a mixture of rice and lentils, topped with fried onions and a rich, tangy tomato sauce. They also have an Egyptian version of Cabbage Rolls, again with a choice of soup or salad. Finally, there is a Sampler that features Fava Beans, Falafel, Tabbouleh, Humus and salad; this dish serves two.

No dining experience is complete without dessert, and at the Luxor they serve an excellent assortment of Baklava, along with Kanafa and a “Dessert of the Day”. Accompanying all this is an assortment of exotic juices and drinks, including Arabic Coffee, Mint Tea, Guava, Mango juices and the domestic fare-coffee, tea, pop, etc.

The Luxor though, is more than just a dining establishment, as one discovers upon entering, given the array of Middle Eastern groceries available for purchase, including Arabic coffee, lentils, spices, along with Egyptian pastries and a variety of canned goods, saving one from seeking out such fare in the ‘burbs.

MARATHON RESTAURANT

The Marathon Restaurant, while not the first Ethiopian restaurant to appear in Calgary, it is the one with the greatest longevity, having opened its doors in1997. Prior to the Marathon, was the first attempt at opening an Ethiopian restaurant, an establishment known as Teff, named after the flour used to make the national bread, Injera. It is, and has been since its inception, a family run operation. This is what makes it such a friendly and inviting place; the immediacy of ownership to service and food preparation is readily apparent. These are people who take a personal interest in seeing the needs and desires of their patrons satisfied. And the patron is not disappointed, as I can certainly attest, from a vegetarian perspective in any case.

When I mentioned that I was researching veg-friendly establishments, Mike, the owner of Marathon, mentioned to me how in Ethiopia millions of people are at least partial vegetarians, where roughly 200 days of the year are spent as vegetarians, as part of their religion. He also mentioned how Ethiopia is the birthplace of coffee, named after the province Kaffe.

Ethiopian cuisine is a cuisine to be experienced; it is an adventure, not just for one’s palate, but also as a way of dining. It is a time for savouring and sharing, where one enjoys the leisurely pace of eating and visiting friends and family, while at the dinner table. One does not use utensils, as a rule. Instead, dishes are served accompanied by Injera, a flatbread similar to crepes(only slightly) made fromm the fermenting of a millet flour known as Teff. The dishes are broken down into styles, such as “Wat”, or stew, “Alichas”, delicately seasoned dishes, as well as their appetizers, snacks and so on. Dishes are prepared with spices native to their culture, such as an herb, Niter Kibeh, and a seasoning, Berbere, made from hot red peppers.

There are quite a few vegetarian selections at Marathon, and the lentils and peas used are organic. The Marathon is also a nut free environment. As well, Tuesdays to Fridays they serve a buffet lunch, which allows people to sample a variety of their dishes, as a way of acclimatizing to the unknown; many people are somewhat inhibited when it comes to entering unfamiliar territories, especially when it involves foods. Be sure, however, to ask which of the dishes are vegetarian; often the dishes appear to be something they aren’t.

I went there one fine afternoon, to sample their buffet and was rewarded by an array of dishes, all brimming with rich savoury flavours. Berbere has a very earthy quality to it, as evidenced in dishes such as the Shimbra Asa, a dish that, at first glance appeared to be a meat dish, with what seemed to be sliced up steak. It was, in fact a sort of “pressed” chick pea, cooked in a rich, reddish brown Berbere sauce. As well, there was the Yemisir Kik Wat, a lentils and onion stew cooked in vegetable oil, Berbere sauce, garlic and ginger. The subtleties of each ingredient came through in a number of the dishes available, in particular the milder ones such as the Yatkilt Alicha, a tantalizing dish of carrots, cabbage and potatoes, with onion ginger and garlic, done in a mild style. We also found the Yater Kik Alicha to be equally enticing, an intriguing combination of split peas, mild onions and pepper, done up in curry, ginger and garlic. As well, we sampled the Spinach and potatoes dish, cooked with green onions, ginger and garlic in vegetable oil. These dishes need to be enjoyed separately first, to be able to appreciate them properly.

Rounding out the selections of main dishes for vegetarians, are the Azifa, uncracked lentils with red onions cooked in hot African mustard and hot green peppers, and the Yetimatim Fitfit, which is chopped injera with tomatoes, green peppers and onions, cooked in vegetable oil.

Appetizers available to vegetarians are Sambusa with vegetables, a pastry shell filled with onions, jalapenos and lentils, and a garden salad, with the additon of jalapenos. In their “Snacks” section there are two vegetarian selections, the Ful, a combination of kidney beans, tomatoes, hot green peppers and onions in spiced butter and yogourt, and Inculal FirFir, cooked eggs, onions, tomatoes and hot green peppers.

As an after dinner treat, one can order the traditional Ethiopian Coffee, which comes served in an earthen ware pot, where the coffee was boiled in water, making it extremely strong, yet flavourful, complete with the increasingly thick sediment of coffee as one reaches the last drops of coffee at the bottom. It is served with a burning stick of incense, bringing visions of traditional Ethiopian “Kaffe” establishments to mind.

MONGOLIE GRILL

The Mongolie has been a mainstay of our family since we first took our son their for his birthday, having had the opportunity to discover it with friends earlier. When a person’s vegetarianism ‘pays off’ for them, through being given a discount on your meal, who wouldn’t look closer at such a venue? Seriously, the Mongolie is a chain of restaurants where one basically creates their own meal and has it cooked fresh for them, served with a variety of accompaniments, including rice wraps, steamed rice, and for the non-vegetarian, soup.

The concept is a simple one. Provide a huge counter with a variety of vegetables, noodles, meat and seafood, and sauces, where one is given a metal bowl to fill according to their own personal likes and preferences. They then hand it to a staff member who weighs it, then sets about cooking it on a huge flat round cooker-looking not unlike a gong; once done it is served to you on a plate, to be enjoyed with the wraps, rice, etc. Unfortunately, the soup is not vegetarian, which is odd given that there is no real need to use a non-vegetable stock there, being that they go through so many vegetables. To give them credit though, the selection offered, of vegetables is quite spectacular, with a variety of mushrooms, three or four different noodles, seeds and nuts, sprouts, traditional and non-traditional Asian veggies, ginger, and so on. One section has all the different sauces and oils, ranging from the subtle to the spicy, chili sauces revered in different parts of the Orient!

We always have gone to the downtown location; the ambiance is more conducive to a mature party, as opposed to the northwest location that attracts a more family style crowd.

It is fully licensed, and there is a sizable discount for the vegetarian diner; vegetables tend to be less costly to provide than meats, including seafood. And, given that we can’t partake of the soup, we really shouldn’t have to pay for it.

This is a franchise operation, with other locations in Edmonton, at 3345 Calgary Trail, and another location at, 10104 109th Street NW, and Red Deer, at 5212 48th Street.

MOXIES CLASSIC GRILL

Moxies, a restaurant chain started here in Calgary in 1986, has grown over the past 20 years to become a nationwide chain. It has proven to be very successful in carving out a niche, situating itself in the same category as other restaurants such as Earl’s, among others, while presenting an ambiance that is perhaps more intimate and earthier. To that end the décor once inside, has rich woods and stone walls and cross beams on the ceilings, wrought iron coat racks at each table/booth. It gives the impression of being more upscale than other restaurants of this kind, while still retaining an inviting charm to it.

There is an open concept kitchen here, where one can watch the food preparation process; a very well laid out restaurant, in its design, so that the patron feels immediately at home, and not overwhelmed. It has proven itself a winner since Moxies was voted 1st place in the 2006 Calgary Herald Reader’s Choice for All-round Restaurant and Lunch Spot. No small feat given the competition!

For the vegetarian patron, Moxies has done much to assure them that they take seriously their dietary choices, by having at least 8 appetizers that are vegetarian along with vegetarian entrees and veg options on others. They include the savory Garlic Mushrooms sautéed in a lemon and pepper base, the Three Dip Mediterranean Bread, a flatbread brushed with a garlic butter then topped with rosemary and pepper before being toasted, accompanied by three different dips, the Warm Mosaic Dip, which is a dip comprised of tomatoes, garlic, sweet red peppers, topped with creamy diced mushrooms and seasoned goat cheese, and served with naan bread, a most superb dish! We also sampled the Focaccia Cheese Toast, a focaccia toasted with garlic and three different cheeses, the Bruschetta, as well as their Double Cheese Nachos. They also have a Spring Mix Green Salad, a tasty combination of the tenderest of lettuces with your choice of dressings.

For the entrees there is a wide array of selections, from pastas such as the Penne Primavera and the Madras Penne-which is made vegetarian by requesting it without the chicken, to the Grilled Asparagus and Goat Cheese Pizza, the Beef Vindaloo, ordered without the beef, Quesadillas, with red and green peppers, green chilies, cheddar cheese and a pineapple salsa, and finally, the Grilled Portabello on Baguette, loaded with Swiss Cheese, Guacamole, red peppers, all bathed in a tomato sauce. Delicious!

On weekends Moxies does brunch, and they serve some very tasty veggie fare, including the Texas Breakfast Wrap, a bountiful meal of scrambled eggs, salsa, black beans, corn, green onions, tomatoes and cheddar cheese, all wrapped snugly into a tortilla, sevred with salsa, guacamole and breakfast potatoes. They also have the traditional…the Veggie Omelet, done slightly differently here, with fresh basil, roasted garlic, sautéed mushrooms, roasted red peppers, sundried tomatoes and mozzarella, all folded into a fluffy three egg omelet. Pancakes and Cloud Cakes are also features here.

Other Alberta locations include Red Deer, Medicine Hat, Lethbridge, Fort McMurray and Edmonton.

MT. EVEREST‘S KITCHEN

Mt.Everest's

Hailed as Calgary’s first Nepalese restaurant, Mt. Everest’s Kitchen has been here for a number of years now, situated as it is just off a busy intersection of 17th Ave and 14th St, SW. A seemingly innocuous building, when approached, with its signage advertising the restaurant, once entered it gives way to a nice, warm almost burnished yellow colour on the walls, liberally decorated with photos of Nepal and various military insignias from the famed Gurkhas. A very cozy place indeed.

Nepal, like Tibet, skirts between China and India, and as a result of that the foods reflect both influences, while still producing some uniquely Nepalese fare. The majority of the dishes served here lean towards the cuisine of Northern India, but with a flavour that is all Nepalese, thanks to the use of mustard oils, garlic, ginger, and a variety of spices typical of Nepal.

Lunchtime sees a buffet offering six days a week.

For the vegetarian there is a very good selection of foods to accommodate them, starting with the appetizers. Here, one has the choice of Papadams, the Vegetable Momo, steamed dumplings filled with a mixture of veggies, with onions, a special blend of Nepalese spices and cheese, served with tomatoes and sesame, the Cottage Cheese Kosa, pieces of cottage cheese marinated in Nepalese spices before being deep fried in butter and served with a green salad and soup. To top off the appetizers, there is the Nepalese Salad, which is comprised of cubed tomatoes, cucumber, red onions, green peppers, chickpeas and a dressing with grated homemade cheese and roasted garlic.

There is a selection of Veg Special Dishes, four to be exact, all cooked in a rich special tomato and creamy cashew sauce. They are, the Cottage Cheese Special-roasted cottage cheese, the Veg Special-mixed vegetables, the Cauli Special-with cauliflower, and the Potato Special-with cubed potatoes.

There is also a Mixed Vegetable Biryani, which is a bed of Basmati rice cooked with tomatoes, cashews and raisins in Saffron, piled with mixed vegetables and served with a Nepalese sauce. For those who would like a side dish of rice there are four selections, the basic Basmati rice, Pilau rice, Peas Pilau, and the Special Egg Fried Rice.

Breads being a staple, and flatbreads a specialty, you can choose from the Plain, Sesame, Sweet or Garlic flatbread, as well as the Clay Oven Roti.

For the Chinese influences there is the Vegetable Chow Chow, a wickedly delightful stir fry of noodles, and topped with a Nepalese sauce.

Rounding out the meal there is a good selection of beer and wine, both domestic and imported, as well as a rather extensive listing of juices and pop, along with a couple specialty drinks, the Mango Mol-a blend of mango and yogourt, and the Sweet and Salty Mol, a blending of yogourt and spices.

I know that there have been special dinners organized by vegetarian groups, with a very reasonable ‘prix fixee’ listing of 5-6 dishes specially prepared, so I encourage the patron to speak to the servers and owner, for any special requests. They are quite accommodating.

MYSORE PALACE

The Mysore Palace first opened its doors in 2004, the first full service Indian Restaurant dedicated to the cuisine of South India and Tami. At that time there were around 50 Indian restaurants in Calgary and, aside from the An Purna, a favourite haunt for those seeking a strict vegetarian restaurant known for its African influenced South Indian foods, there was really nothing for those who wanted dishes unique to the Tamil region of India, along with foods from the Himalayas.

A dream of the three partners who own the Mysore Palace to create a restaurant that reflected their part of the world, Mark and Vijay, engineers by profession, along with Mohan, the sole partner with any restaurant experience or background, have succeeded beyond expectation. The Mysore takes its name from a city in the province of Karnataka. Mysore(the city) is known for the palaces within its boundaries; the décor reflects this region, with the rich woods and textures. Virtually all of the decorations are imported from India to give a feel of the grandeur of India, along with an air of authenticity-of which it succeeds.

The Mysore Palace is not strictly vegetarian, but only four of their dishes are meat-based, so it comes extremely close to qualifying as such. Lunches are served as a buffet styles to facilitate the downtown lunch crowd as they take a ‘brief’ respite from their days’ work in the office towers permeating the area. Given the complexities of Indian cuisine, lunches that tend to suffer from time constraints are better served with foods or restaurants that can anticipate the demands; Mysore has done so in this manner.

The chefs were brought here from Chennai, the capital city of Tamil Nadu, a province that borders on Karnataka. They, being of the region of South India, are the perfect ones to prepare the cuisine typical of this area, skilled as they are in the subtleties that distinguish these dishes from the more familiar Northern Indian styles and dishes, again as an assurance of both authenticity and quality. Virtually everything is made in the kitchen, fresh and from scratch, including the various breads, such as the Naan , Kulcha, a savoury bread similar to Naan but using sesame seeds and cilantro and Roti-a whole wheat tandoori baked bread. As well, Ghee, a staple to Indian cuisine, is also made on the premises-this being a clarified butter. The only item not made here is the paneer, but they purchase only the finest quality paneer for their dishes, to maintain the caliber of food served.

Many of the dishes are similar in name and general characteristics, when comparing south and north Indian fare but, upon sampling them one is able to ascertain the differences, at times subtle, at times quite overt. While there are those dishes that are seemingly related, the difference will lie in preparation, be it in cooking styles, spices used, etc.

Some dishes that are unique to South India include the Dosa, a variation on a crepe made from a rice and lentil batter, cooked on a griddle to a crispy golden brown, then adorned with a variety of fillings, then folded over. They are served with Sambar-a rich, spicy lentil soup, and chutney. All these are made fresh in the kitchen. As well, there are a number of appetizers, such as Idly and Vada, both of them wonderful, savoury starters to a glorious meal. Idly is a variation on a rice pattie, using ground up rice, fermented overnight with certain herbs and seasonings, prior to being ladled into a special’ dimpled sheet where they are then steamed, thus giving the Idly an almost pudding-like consistency. They are served with sambar and chutney. Vada, when presented, look like mini doughnuts, but are made from a lentil batter with added spices prior to being deep fried, then served with a homemade yogourt and/or sambar and chutney.

Ideally, the first time to an Indian restaurant is best done for a buffet, so as to best familiarise oneself with the offered dishes, sampling and learning what one likes. The Mysore is no different in that regard, and the selection is quite impressive, including Dossas made on request, Bonda, Vada and a very good choice of curries and rices, including a light and fragrant rice pulao. The buffet is featured every business day and the dishes change regularly, to ensure that people don’t tire of the offerings-as if they could! There was a garlic soup that was mild enough to not overwhelm one’s palate, while maintaining its flavour. When I spoke to Vijay about the use of as many as 22 different spices in the creation of certain dishes, it was in reference to the fact that many of these spices and herbs come through with their characters-to leave even one out would alter the dish irreparably. This is the reality behind so much of Indian cuisine, both in the combinations of spices and in the way they are infused and cooked; even the coconut chutney is testament to this, needing to be sampled to do it justice.

Many of the dishes are vegan and other ones can be made so by discussing one’s needs with the server. Most of the curries are made using oils rather than Ghee, and unless the dish specifically states that it contains “paneer”(cheese) and/or ghee they likely do not, but it is best to ask if there is any doubt. Interestingly enough, in Indian culture, egg is considered “meat” and therefore one will never find egg in any vegetarian dishes in Indian restaurants. Vegetarians in India do eat dairy products, specifically paneer and ghee, but also certain forms of milk, including cooked as with one of the more famous desserts, Gulab Jamoon.

The Mysore Palace has opened the doors to a cuisine previously hinted at with An Purna, and now Calgary has a second restaurant dedicated to this cuisine; the future looks promising indeed.

NAMSKAR

Namaskar is fairly new; they pride themselves as being a restaurant that offers high class ambience and service at reasonable prices. The emphasis here seems to be on providing fresh produce in a variety of dishes, from an Okra Masala-using fresh okra, to their Palak/Saag Paneer, a fresh spinch dish, boiled then liquefied, then cooked with homemade cheese and a selection of exotic spices. There is also a selection of lentil dishes, both the yellow lentils, Dal Masoor, and the black lentils of India, Dal Makhani, along with other traditional dishes. I find that Indian restaurants are well suited to dining at their buffets first, as that allows one to sample many of the dishes at one sitting, and Namaskar is no exception,with their buffet priced at $12.95 throughout the week, $13.95 Sundays.

OPEN SESAME

Located in the lower floor of the Smuggler’s Inn is Open Sesame, an Asian fusion restaurant that features the ‘create your own stir fry’ concept made famous by the Mongolie Grill, except that there are other options available here, for those who prefer it. Entering Open Sesame is like walking into a dark and atmospheric Asian den, with various styles of décor, including a wooden bridge as though one were walking towards a Japanese Pagoda, a Chinese lion, oriental lanterns, and a fireplace. It has all been tastefully done, and the layout of the tables and booths gives one a sense of privacy, even as it does get quite busy on Tuesdays and the weekends. Tuesday they have a special for the stir fry, where it is $5.95 instead of the regular $8.95, thus the restaurant’s popularity on that day.

Open Sesame offers dishes from different cultures, from Samosas to Potstickers, and from their version of Pho, Vietnamese noodle bowls, to Thai curries, as well as Chinese, of course. They have an excellent selection of vegetarian choices as well as a number that are vegan, so it is a place that will satisfy most appetites. For the appetizers, there are four vegetarian options and a salad, including the Asian Green Potstickers, the Zen Vegetarian Spring Roll, a Portobello Satay served with a spicy peanut sauce, and finally the Mu Shu Wrap, the one that says Peking Mushroom and Vegetables. The Seasonal Field Salad has a nice twist to it, with a mild wasabi dressing, made with just enough kick to spice things up. For some reason the Vegetarian Samosas are listed under the Features section when they should have been deemed appetizers, given that you are served three small samosas accompanied by a pineapple spiced sauce for dipping. Delicious as they were, the serving seemed too small to be considered a ‘feature’ item. A bit if quibbling on my part, I suppose; they are vegan however, and I wound up adding the accompanying sauce to my stir fry when it arrived, so as to not waste it, it was that tasty. The soups offered are NOT vegetarian, being made of meat stock, so be aware of that.

Rounding out the selections for those wanting something other than the Mongolian stir fry, there is the Buddha Bowl, a serving of fresh vegetables sir fried in an aromatic ginger sauce, served on a bed of crispy chow mein noodles.

The concept behind Open Sesame is similar to The Mongolie Grill and Kublai Khan, where the diner chooses from a selection of either rices or pastas, then proceeds to a table counter and fills a bowl with the vegetables, seeds and nuts of their choice and then whatever sauces and condiments they fancy, before taking the bowl to the person at the cooking station or grill for its preparation. At the vegetables and sauces bar there is a listing of ingredients for those who have dietary requirements and allergies, so that a person can read as to whether there are animal based components to any of the sauces, such as the oyster sauce for example. Don't be shy when adding the sauces, since the dish can seem quite dry if too little is added, having been cooked away. There is a set price for the bowl, rather than being based on weight, which is also a nice feature, and because they will card the vegetarian bowls as such they are then stir fried in woks reserved for vegetarians, to prevent any cross contamination with meats. A good policy would be to simply remind the server so he can be sure the cooking station is well aware of any vegetarian bowls to be prepared.

For dessert they serve a Frozen Chai Cheesecake topped with Callebaut chocolate, very rich sounding indeed. They serve a variety of exotic fruit shakes, using sorbets and fruit such as passion fruit mango, for example.

That there is a certain intimacy to the restaurant makes it appealing for couples and small groups of friends. And since has a good selection of vegetarian and vegan choices one need not worry that the place cater to only one segment of the population; Open Sesame is definitely open to all.

PASSAGE TO INDIA

The Vegetarian Dinner Buffet every Tuesday is a great opportunity to sample their various veggie dishes, on the Tuesday evening that I visited I came away from the experience quite impressed. They serve a dish that is typical of Goa, using a coconut base, the Ram Tori. It is a zucchini dish, cooked with tomatoes, onions, different herbs and spices, in coconut milk. Superb, and different too, not expecting such a taste from an Indian establishment. Other dishes served there during the Tuesday buffet include Daal, Nirvana Bhaji(fresh vegetables in a delicate curry sauce), Ambala Chana Masala(chick peas, fresh tomatoes, onions, ginger and garlic, sautéed), Aallu Gobhi(sautéed cauliflower and potatoes, with onions, garlic and spices), Aallu Palak(spinach and potatoes in curry sauce), as well as the “standard” papadoms and pakoras as appetizers, along with raita, a delicious salad called the Kachumber Salad comprised of tomatoes, cucumber and onions, wonderfully seasoned, and a variety of homemade chutneys. For dessert there was Kheer, a rice pudding flavored with cardamom, saffron, pistachios and almonds, and Bean Squares, chick pea flour squares topped off with slivered coconut. The atmosphere here is a casual one, where one can linger over their meal, relaxed, comfortable. Many of their dishes are vegan due to the number of vegans that dine here.

RAJDOOT

The Rajdoot is a restaurant well known within the Calgary Vegetarian circles, having hosted numerous dinners of theirs over the years. It has been at this location since 1991, having been known prior to that as the Omar Khayam, on 16th Avenue NW. It is a family run enterprise, recently being passed on to the owner’s son, with whom I spoke while researching the book.

Upon entering Rajdoot it is as though one were instantly transported to India, with the rich tapestries, the brass boxes and hangings. It has a very warm feel to it with the textured walls… There is an open window to the kitchen that allows one to watch the magic being created in the authentic clay tandoori oven, hand created by Indian craftsmen especially for Rajdoot’s patrons. Here one is able to see how the different breads are baked, as well as the vegetables(and meats…). The tandoori ovens are heated to between 700 and 800 degrees using wood charcoal, to ensure that the cooking is constant while retaining the juices of the dish, or, in the case of the breads, a crisp outside with a soft, melt-in-your-mouth feel to the inside dough.

There is a fairly extensive vegetarian section here, with a large number of them vegan. Those that aren’t vegan, in particular the ones where “paneer” isn’t the integral part of the dish, can be made vegan. Some of the dishes served include Sabzi Navratta, fresh marinated vegetables sautéed with spinach, a Bombay-style potato curry called Dham Allu, Fresh Marinated Tandoori Vegetables, Daal Makhini Bhukhara, an Afghani style lentil dish, done in the Tandoori oven, among others. Here there seems to be a fusion of fare from a variety of Indian regions, along with dishes from other countries, from Afghanistan and Goa, to Sri Lank and Tibet, as well as dishes typical of cities such as Bombay, New Delhi, etc.

The Rajdoot serves five different rice dishes, from a simple plain rice and a traditional basmati rice, to some more enticing selections, such as the Saffron and Peas Pilau, an aromatic basmati rice baked with cardamom, cloves, cumin, peas and saffron. For the mushroom lovers, there is a similar dish, the Khumb Pilao Mushroom, with mushrooms and potatoes instead of the saffron peas. There is also a rice dish that combines fresh marinated vegetables with an aromatic basmati rice, delicately spiced and then baked, called Banarsi Biryani Satrangi.

While naan is non-vegan, made from white flour and yogourt, there are other breads that are suitable for the vegan diet, including their roti, a whole wheat bread baked in the tandoori ovens. Best advice would be to ask the server as to which breads are best suited for vegans.

Tuesday the Rajdoot serves an all vegetarian buffet. This is in honour of Tuesdays being a special day in India for Hindus, known as the Spiritual God Mother’s Day. Out of respect for her meat isn’t cooked on Tuesdays, nor is hair cut, and so on. Regardless of haircuts, the Rajdoot serves up a most amazing buffet on Tuesdays, giving one the opportunity to savour a number of their dishes, without becoming overwhelmed at the exotic names and choices. And, as always, the servers are there to ensure that one’s dining experiences at the Rajdoot are memorable. Raj’s philosophy is that the client is most important to the success of any restaurant; their satisfaction is a compliment to the Rajdoot, thus they will cater to the special needs of each patron of theirs. Feel comfortable in the knowledge of the staff at Rajdoot, and their desire to ensure your dining experiences are wonderful.

RUAN THAI RESTAURANT

Driving past the Ruan Thai one could be forgiven for not necessarily noticing it; the building is part of what seems to be a strip mall just off the downtown bustle, a block from a busy north-south artery, 14th Street. 11th Avenue, at this point, sits quietly with businesses and some residences-apartment buildings and small office buildings, and a few strip mall style blocks.

Those who are in the know, however, who have had the great fortune to discover the Ruan Thai, know just what kind of treasures await them on the inside of this building.

Upon entering the doors, one is swept up by the charm and exotic ambience that is exuded by the decorations and the atmosphere. It is a small yet cozy restaurant with Thai art on the walls and curtains gracing the tables.

Upon being seated we were promptly served water and handed our menus, at which point I enquired as to the status of the vegetarian selections noted, as to whether they contained any fish oils or animal products. I was assured that they did not use fish oils or any animal products in their vegetarian dishes, and that they also accommodate special requests, such as food allergies and intolerances. The Ruan Thai does not use MSG in their foods, so the flavors of the dishes are strictly derived from the ingredients themselves and, since the dishes are prepared from scratch they are extremely flavorful, and fresh tasting.

For appetizers, the vegetarian selections are the Thai version of deep fried Spring Rolls, stuffed with taro, onions, and carrots, blended with Thai spices, then served with Toi’s own Pineapple Chili Sauce, and the Deep Fried Vegetarian Tofu, served with Toi’s Peanut Sweet and Sour Sauce, accompanied by Taro and Sweet Potato. Both of these dishes were well presented, and very tasty. The sauces in particular had a zest to them, each of them complimenting the foods they accompanied. Peanut Sauce is perfectly suited to the taste and texture of tofu, and when coupled with the tang of a sweet and sour style sauce, it becomes that much more delicious. Of course, combining pineapple with chili is a natural; the combination of flavors with the piquant quality of the chilis just enhances whatever the sauce is served on.

For the main dishes there are eight choices in the vegetarian section, comprising of three curries, three stir fries and two noodle dishes. The Curries are the Vegetarian Red Curry, with tofu, red and green peppers, snow peas, bamboo shoots and basil, all cooked in a red curry, the Vegetarian Green Curry, with tofu, red and green peppers, mushrooms, zucchini, snow peas and basil cooked in a green curry base, and the Vegetarian Panang Curry, a coconut based curry with tofu, red and green peppers, lime leaves, in a coconut milk and panang curry base. The coconut milk gave this dish a very rich, velvety flavour and texture, and the spice was just perfect to titillate the tongue and bring a nice warmth to one’s face. My wife ordered the Red Curry and was also very impressed with both the presentation of such a colorful dish, and the balancing of the rich flavors contained within, excellent was the verdict.

The three stir fries include ‘Pud Horapaa’- Tofu with Basil, which combines tofu with red and green peppers, onions, garlic and basil, with a Thai chili sauce, Tofu With Mixed Vegetables, seasonal mixed vegetables stir fried with tofu, and for those who cannot eat tofu, the basice Stir Fried Vegetables.

Of the two noodle dishes, I ordered the Vegetarian Thai Fried Noodles, ‘Pad Thai Jay’, the veggie version of Pad Thai, with rice noodles, radish, bean sprouts, tofu, peanuts and garlic leaves stir fried together, imbuing a tantalizing aroma to one’s nostrils, and a savory experience to one’s palate. Next time I will likely opt for the Drunkard Noodles with Tofu, a combination of rice noodles, tofu, broccoli, snow peas, cauliflower, basil and garlic, stir fried in a Thai Chili sauce…that is, if I can tear myself away from the Pad Thai Jay!

There is also a Vegetable Fried Rice, ‘Khow Pad Pug, and the Khow Pad Supparot, the Pineapple Fried Rice which has rice pineapple, corn, peas, onions and raisins-an interesting combination of flavors indeed, for those who would like a fried rice dish to accompany their main entrée. For those who prefer, there is also a choice of either steamed rice, coconut rice, and sticky rice as well, as accompaniment.

For dessert there are Sticky Rice with Mango, Sticky Rice with Thai Custard, and the Thai Cassava Cake. We are optimistic that future treks to the Ruan Thai will eventually allow for us to gauge our food intake sufficiently to be able to find room to order a dessert…. For now, however, I cannot tell you what any of these taste like, only being able to assume them to be superb, based on the other experiences we‘ve had here.

SAMMY’S DELI

Sammy's

Sammy’s is located along the 17th Avenue strip, just off 11th Street, where the craziness of the traffic seems to be in a ‘lull’, if that is at all possible. Sammy’s is similar to other Mediterranean fast food enterprises, except that it is Egyptian, making for variations on their dishes’ flavors. For example, the falafel served here is made from the fava bean as opposed to the chick pea, resulting, in my opinion, in a ‘meatier‘, more robust flavour and texture.

His falafel sandwiches come in three different sizes, and he also makes a Falafel Salad, a garden salad with falafel and a choice of dressings or sauces. Sammy makes everything here except for the pita bread, including the falafel, and three different dips, Hummus, Tzatziki and what he calls the Egyptian Dip, a savory blend of spices and peppers.

Sammy told me of his country’s religious and cultural views, and his in particular, where his family fasts throughout the year, eating only vegetarian foods. When I was there his wife was in the process of making them a vegan orange cake as part of their fast; I was offered a piece and to my eternal regret I had to say no. I remain optimistic that on my next visit I will be fortunate to arrive at a time when another cake is ready.

SOUTHERN SPICE

Southern Spice

Southern Spice is located where the original Mysore Palace first opened, taking over the location while retaining the South Indian Cuisine. They opened in March 2007 and have done so with a personal commitment to not only preserving the cuisine, but enhancing and promoting it both at this location and quite probably others in the coming years. Speaking at length with Stevenson Rajan, on behalf of his entire family who own and manage Southern Spice, I came away from an afternoon of excellent food and being convinced that Southern Spice will be in Calgary for a while. They have plans for it, and for their longevity in an industry that desperately needs people with an eye to the future, approached with good business sense and a cuisine not yet fully introduced or promoted. Yet.

Stevenson and his wife Beula have lived in Canada for 25 years, and have daughters born here who have degrees in business administration, one who manages the Southern Spice in fact. They came upon the opportunity to buy the restaurant from the previous owners, when it was still the Mysore Palace, and decided to do so, thinking it an ideal starting point for entering the food industry. Stevenson and Beula are both Tamil, from the Madras region of India, an area steeped in ancient history; Tamil being the second oldest language being used today, predominantly found here, in Sri Lanka and Singapore. Assimilation with other parts of India hasn’t occurred as much here as with the rest of India’s cultures and languages, so much of the foods and ways of life have been preserved without too much change and adulteration.

Thus, to properly present South Indian cuisine in Calgary, it is necessary to have chefs from Madras trained in the arts of this cuisine here, and that is what Stevenson has done, engaging first one Tamil chef here, with three more coming in the next few months to fill the complement needed to properly highlight their restaurant and its potential.

Interestingly, Tamil cooking does not use the tandoori oven, so it was with surprise I noted its absence in the kitchen. Naan is not typical of South Indian cooking either; their bread of choice being Poori or Puri, a chappati flour bread fried in oil and brushed with ghee. Here they use both a dairy as well as a vegetable Ghee and, since the foods are not prepared ahead of time except for the buffet dinners, vegans can order dishes with the vegetable ghee rather than the clarified butter version, to ensure a strictly vegetarian meal.

Stevenson is committed to the utmost in quality of the ingredients used in this venue, preferring to pay top dollar if necessary to guarantee that the produce used is the best and freshest, and the spices are both authentic and top grade. Everything is made daily, with no holdover foods from the day before being offered. All of the chutneys and sauces are created in house, made from scratch and, having sampled a number of them, it shows clearly in the subtleties of the flavors contained within. I had a tomato chutney with a dosa that had a marriage of flavors reminiscent of sauces and soups but unique to the spices indigenous to India; at once herbaceous, almost basil-like yet imparting a hint of piquancy that grew ever so gently. A similar experience awaited me with the coconut chutney, so light on the tongue yet promising so much more with each subsequent visit. Did I enjoy the meal here? Did I indeed.

Rice figures prominently in Tamil and Madras cooking and thus it is found in so many of their dishes, such as the Dosa, the crepe-like dish served with different foods wrapped inside; dosa made of rice and lentil flours. There are ten different kinds of vegetarian dosas available here including three special ones, two of which contain Paneer, an Indian cheese. Of the Dosas offered, they tend to revolve around a spicy potato, such as the Madras Masala Dosa, the Paper Masala Dosa and the Ghee Dosa Masal Roast, all offering variations of the potatoes with other accompaniments, such as a spicy chutney, a thinner dosa, ghee. As well, there is the Rava Masala Dosa, with wheatlets, a vegetarian ‘meat’ and a spicy homemade yogurt, the Onion Dosa with sautéed onions, and the Palak Paneer Dosa, with paneer, spinach and potatoes.

Similar to the Dosa in that it is a rice ‘pancake’ but soft and open rather than crispy and folded, is the Utthapaam, of which there are three varieties, the Onion, Mushroom and Masala, spice potato, where these items are served on top of the rice pancake like pizza toppings. Very savory, with the fresh spices blended in with the mushrooms onions or potatoes.

As sides to any entrée there are the dishes typical to Tamil cooking, including Idly, the delicious steamed rice flour dumplings, Vada, like mini doughnuts, but of lentil flour then deep fried, Poori and Chappati, both of these breads. Of course, one cannot enjoy any of this without Sambar, the signature lentil soup, or thin stew which when done well has an amazingly complex flavour of all the ingredients contained, such as the slightly sour tamarind, the earthy richness of the lentils, the hint of carrots and soft taste of tomato. This is truly a staple, served with virtually meal; certainly with the Dosas it is.

Appetizers served here include a choice of Pakoras, including onion, eggplant, green peppers or potatoes, Fried Paneer, as well as Madras Bonda, potatoes battered and deep fried, with a spicy sauce, and the Kavipoo Varuval, a spicy fried cauliflower done in ginger and other spices.

The main courses include Kurmas, or curries, such as the Cauliflower and Green Pea Kurma, and the Kai Kurma, as well as the Brinjal Pepper Fry, an eggplant stir fry that includes onions, tomatoes, cauliflower and peas, cooked in coconut milk and yogurt, the Tomato Pappu, a lentil and tomato dish cooked in more subtle spices, and the Urulai Roast, new potatoes sautéed in paprika, cumin and other spices, also known as Tamil Nadu spices.

One can accompany these dishes with one of four Treasures of Paddy, that is, rice dishes, from a simple steamed rice to the Vegetable Nei Choru, ghee rice, the Tomato Annam or the Thayir Sadam, a curd rice.

A la carte dining is generally reserved for the weekdays while the weekends tend to focus on the all day buffets. The buffet boasts of twenty-one different selections, vegetarian and non-vegetarian alike. They do include Dosas, made fresh to order, as well as a variety of Kurmas and other dishes unique to the Madras region of India to be found on the menu, as well as some that have not yet made it to the menu.

There is talk of opening up for breakfast, offering traditional Tamil breakfast fare along with the egg dishes known in North America and Europe. Further discussion centres around expanding into different areas of the city, so as to make Tamil cuisine more accessible to more, in particular in the northwest and into the south end.

When entering the Southern Spice one is confronted by an ancient door brought over from the region of Madras, symbolizing perhaps a gateway to an ancient cuisine, here in the Southern Spice. In the corners are hand carved wooden columns that are over 300 years old, and of course one cannot help but admire the wooden and hand carved bar that serves as a frontispiece to the restaurant, fashioned after Mysore’s most recognized palace, the royal palace. Stevenson and his family have not only taken this restaurant , committing to its longevity, but they have also seen the potential of introducing further, the rich, exotice flavors of Tamil cuisine to a waiting Calgary.

SUNFLOWER CAFÉ (COMMUNITY NATURAL FOODS)

Community

The Sunflower Café is located within the Community Natural Foods downtown location, and makes many of the dips and the foods found in the deli cooler alongside it, including sandwiches, falafel, samosas, etc. They are no longer 100% vegetarian now that they have begun to serve 'organic free-range animal parts; perhaps this will change in time.

What they do sell however, outside of the meat dishes, is a good balance between vegetarian and vegan fare, served in a buffet style counter. While there are some standard dishes that are available regularly, such as their Chickpea Curry and rice, and the Vegetarian Chili, they do have a rotation of pasta dishes as well, with offerings such as Gnocchi or Vermicelli, a Lasagna as well.

The intention here is to serve good basic foods that are both nourishing and flavorful, that the majority of diners can eat. They offer gluten free dishes as well; people with specific dietary needs should inquire at the counter as to options.

The salads are organic and the soups tend to be vegan, with two choices daily that vary. They serve Tomato Basil, Roasted Red Pepper, for instance, and into the Fall they also make Pumpking or Roasted Squash soups.

Desserts include Vegan Carrot Cake and Vegan Chocolate Cake, and there is also a juice counter where one can order a fresh squeezed juice, either fruit or vegetable, or combine different flavors to create one’s own. Wheatgrass is also available for blending in, as one chooses.

The Sunflower Café is in a perfect location to provide a meal before one ventures into their shopping needs.

TAJ MAHAL

The Taj Mahal has seen much in the 30 years it has existed. It was opened by Bas and Amrit Chandna at a time when there was virtually nothing in the ethnic dining landscape here in Calgary. It was, according to Bas, the first restaurant to offer a strictly vegetarian entrée in Cowtown, a mixed vegetable dish. Since then its vegetarian selections have grown; as of writing they have 22 vegetarian entrees alone, along with numerous side dishes and accompaniments. Out of those they have 9 of them which are Vegan. Of the rest, most of them can be altered to satisfy Vegan requirements, as well as many of the accompanying dishes. They are planning to add more vegetarian entrees to their repertoire in the coming months, so stay tuned! As well, the Taj Mahal was the first Indian restaurant to introduce the concept of buffet dining; interestingly enough its first ones were uniquely vegetarian. Only after establishing its popularity did they start to introduce a similar concept to meat dishes! Some of their patrons come in for the buffet but also order specific dishes off the menu, to ensure themselves of favourite entrees not always present on the buffet table; one gentleman in particular insists on his Bhartha, an eggplant dish, to accompany the buffet offerings, and will usually order 2, one for himself and another for his guests!

Bas has recently retired, giving control of the Taj over to his son Sunny, who maintains the integrity of Bas, and their commitment to authenticity and freshness of their foods. They cater to special diets and go out of their way to ensure that their patrons leave satisfied and happy. Bas tells of the early days of his restaurant, and how his produce suppliers would bring in one case of okra a week; at the time he was the only person ordering such an exotic and alien vegetable in Calgary. At one point the suppliers pleaded with him to drop the okra from his order, saying that it cost more for them to phone in the order than it cost for the case, but he refused, insisting that the okra was a vital component to his restaurant’s dishes. He absolutely refused to compromise his restaurant.

The same attitude applies to his refusal to cut corners, a tradition that has been carried on by Sunny. They make everything from scratch, except for the Mango Chutney and the Indian Pickles, both imported from India, since neither Mango or the pickles are typically grown here in Canada. They make their own Paneer-an Indian cheese, and their mint chutney is made fresh as well.

The cuisine served at the Taj Mahal has its origins in Northern India, a Punjabi style of cooking that is known for its clay Tandoori ovens and the resultant foods baked in them. The spices used are many and varied, and provide for the subtleties on the palate, as one tastes the various dishes available. Unlike the Southern part of India, there is no coconut used in this style of cooking, but there are other flavours, including mint and ginger, as well as anisette and cinnamon. A partial rundown on spices used at the Taj Mahal, besides the ones mentioned before, includes coriander, cumin, garlic, cardamom, both the black and green varieties, black pepper, fenugreek, cloves, estifada, turmeric, saffron and ajwain, a spice that smells like oregano yet looks like celery seeds. As well as imparting wonderfully exotic tastes and aromas, some of these spices have properties that benefit the body, such as the anisette and the fennel, both which aid in digestion. Saffron is often used in sweet dishes.

The breads offered at the Taj Mahal are both Vegan as well as vegetarian, with the “white” flour breads such as Naan being vegetarian while the whole wheat ones are Vegan, when ordered without the brushed margarine on its surface. The breads are baked in the Tandoori ovens, giving them a unique taste while retaining the chewy and soft interior.

One of the dishes I mentioned earlier illustrates the dedication to authenticity that the Taj Mahal is commited to maintaining, that being the Bhartha. The eggplant is roasted slowly over the open fire of the Tandoori oven, so that the peel becomes charred while allowing for the flesh to soften while cooking, picking up the smokiness of the charring process. When ready the eggplant is removed from the oven and the peel is washed off. The flesh is then mashed up, then added to spices and tomatoes. It is best served with breads, to allow for scooping up of this amazing dish.

The Taj Mahal is, and has always been a sentimental favourite of ours, with its Sunday brunch buffet featuring such an array of excellent choices in vegetarian dishes and the atmosphere it exudes. Truth be told, it was in here that my decision to become vegetarian was made, and knowing of the comfortable way the transition was made by the existence of restaurants such as this, it still makes me smile. Its so easy when surrounded by friends.

WONDERS OF CHINA

In 2007 Wonders From China opened its doors, its owners being the previous owners of The Veggie House. They actually opened this location while Mandy Chan and her husband were still at The Veggie House; her brother Victor and their sister and other family members deciding to open a more traditional Chinese restaurant far removed from the hustle of the downtown core.

The result of this decision, the Wonders From China, is located deep in the southwest in Calgary, in the Cedarbrae Plaza, and its décor retains the ambiance one would expect from the customary Chinese venue, simple yet tasteful motifs adorning its walls. There are two aspects of this restaurant that merit its inclusion in this book, the first being its very good selection of vegetarian dishes, culled from the Veggie House, many of them favourites of patrons there. The other interesting point to note, is that they use no MSG, and the oil they use here is trans fats free.

In their vegetarian section they make a point of listing them as being made with 'All Vegetarian Products', so as to not alarm those who read of the various 'meat' dishes, of which there are plenty. In fact, most of them are based around these products, such as the Veggie Curry Lamb Hotpot, the Veggie Ginger Beef, the Veggie Sweet and Sour Pork, to name but a few. Listed in this section are nineteen selections, most of them vegan or adaptable as so, such as the fried rice dishes, where one can request that no egg be added, as is the custom in fried rices. As well, rice noodles can be substituted where egg-based chow mein noodles are used.

Worth pointing out too, is that all vegetarian dishes are cooked in separate pots and woks, so as to prevent the possibility of cross-contamination of foods such as meats and such. All the sauces and marinades are also vegetarian, so one can eat comfortably here, safe in the knowledge that the staff here is very familiar with the needs of the vegetarian as well as the vegan diets.

The Wonders From China is a great place to dine in, and they do have catering available for large groups and events, as well as free delivery within a certain radius. Its nice to be able to go to a restaurant where everyone can feel comfortable dining.

WRAPTURE

Wrapture got its start around 1994, with its focus being to provide a fresh and healthy alternative to the fast food outlets already out there, the burger, pizza and taco joints along with the marketing of greasy and heavy foods.

Wrapture has expanded since then, in both its menu features and its locations. There are currently two locations in Calgary and, with the news of Wrapture being sold to a large consortium, plans are afoot to open in Edmonton before spreading their wings into other communities and markets. Wrapture is an ideal location for vegans and raw foodists as well as for vegetarians; they offer an excellent selection of smoothies and juices as well as “booster shots” for adding to the smoothies, that comprise of certain herbal or elemental ingredients-even proteins, to further enhance the healthy properties of these drinks.

Of the Smoothies there are seven of them that are vegan, with an additional two that, because of the use of yogurt, are vegetarian. Two Booster Shots are vegan as well, while many others are vegetarian, using honey, dairy proteins, etc. They are made at the time of ordering, using fresh fruit and fruit sorbets, so as to maintain the optimal in the quality of the drink. Fruit, once blended or sliced, will start to deteriorate, so the ideal is to consume these shortly after being prepared. Wrapture also has a selection of fruit/vegetable juices, all made fresh to order, using carrots, green peppers, apples and ginger, along with celery.

Of the three soups available at Wrapture, two of them are vegetarian, one of them vegan with the option of making the Mexican Tortilla Soup vegan too by leaving out the shredded cheese as a topping. The other soup, the Thai Noodle Bowl, features rice vermicelli noodles, vegetable broth, green onions, carrots, bean sprouts. Both of these soups are perfect unto themselves, very rich and tasty, but one can also combine them with either a small salad or a half Wrap.

The salads are good, with vegan options; the chicken can be deleted from any ordered, but do keep in mind the Caesar dressing does contain anchovy paste, sadly.

On to the Wraps, there are four that are vegetarian, all of which are made using a spinach tortilla, the Kos Anui, with rice noodles, tofu, sprouts, onions and carrots in a Thai sauce( read a little spicy), the Red Dragon, which combines rice noodles with cucumber, carrot, bean sprouts, lettuce, green onions, mango salsa in a spicy peanut sauce, the Garden Roma, with broccoli, zucchini, onions, tomatoes and brown rice in a balsamic dressing. And finally, there is the Yoshi Wrap, a teriyaki flavored wrap containing brown rice, tofu, red onions and cilantro, a most savory of combinations.

Wraptures also bakes their own cookies, and has a selection for the young, such as the bean and cheese wrap.

Summertime will find many people enjoying the outdoor patio in front; Wrapture is small when it comes to accommodating the masses, but given the style of foods served here, it is perfectly appropriate to indulge while on the go, or virtually anywhere for that matter. I have a feeling Edmonton will embrace this establishment as much as Calgary has.