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kabirs002

@kabirs002

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Mixology and overthinkiology 🙃
Vancouver , BC 📍
@cheerswithbyb 🍸
@restaurant.kavita 🍹

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One year as Chef de Cuisine at Restaurant Kavita, Vancouver — a year of passion, dedication, creativity, and unforgettable culinary experiences. 🇨🇦

Proud to be part of a culinary journey that has brought remarkable recognition to Indian cuisine:

🏆 MICHELIN Bib Gourmand recognition

🇨🇦 No. 96 — Canada’s 100 Best Restaurants, 2026

🥇 Gold — Best Indian Restaurant, Vancouver Magazine Restaurant Awards 2026

🥈 Silver — Best New Restaurant, Vancouver Magazine Restaurant Awards 2026

These milestones represent the hard work, commitment, and passion of the entire team. Being part of this journey has been an honour, and I am grateful for every experience, every challenge, and every opportunity to grow as a chef.

My sincere thanks to Chef Tushar and the entire Kavita team for being part of this journey.🙏🇮🇳🇨🇦 #ChefNarendraPanwar #RestaurantKavita #MichelinBibGourmand #Canadas100Best #VanmagAwards

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Made it to one year with a bang 😊

Feeling incredibly grateful to everyone who has played a part in growing Kavita over the past year. Years of planning, searching for the right people, and finding like-minded individuals to build and grow with have made this journey truly special.

There have been so many beautiful memories along the way, moments that will stay with me for a lifetime. Kavita is what it is today because of the people who believed in it, supported it, and put their heart and soul into making it happen.
Thank you to everyone who has been part of this journey and helped us get to where we are today. This is just the beginning.

Looking forward to another year of growth, new experiences, and pushing boundaries, with all your continued love and blessings. ❤️

@michelinguide
@destination_vancouver

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Bib Gourmand. ❤️

What a first year for @restaurant.kavita:
★ Michelin Bib Gourmand 2026
★ Gold, Best Indian — Vancouver Magazine Awards
★ Silver, Best New Restaurant — Vancouver Magazine Awards
★ No. 96, Canada's 100 Best
★ Finalist, Air Canada Best New Restaurants

I've been on this line since day one — this belongs to every hand in this photo.

Proud to stand with @narendrapanwar37, @kabirs002 and @the_clown_who_cooks.

Huge congratulations to @imyashshah_ on the Michelin Outstanding Service Award — so well deserved.

Now back to work. Toronto, October 27. 🇮🇳

📸 @restaurant.kavita

#michelinguide #bibgourmand #vancouverfood

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We are incredibly honoured to share that we have been recognized with a MICHELIN Bib Gourmand and our Co-Founder and General Manager @imyashshah_ has been named the recipient of the MICHELIN Outstanding Service Award.

This recognition means so much to our entire team, especially in our first year of business. We are grateful to everyone who has been part of this journey from the people who have been here since the beginning to everyone who has joined us along the way.

A special thank you to our team for showing up every day with care, passion, and belief in what we are trying to create.

Thank you to every guest who has walked through our doors, shared a meal with us, and supported Kavita from the beginning. Thank you to our farmers, foragers, purveyors, and everyone who helps bring our food to the table.

And thank you to the @michelinguide and @destination_vancouver for this incredible recognition.

We are proud to be part of Vancouver’s restaurant community and grateful to be among so many talented restaurants and people who continue to make this city such a special place to cook, eat, and create.

With gratitude,
Tushar & the Kavita team❤️

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NENDRAN

Rooted in Kerala, Nendran begins with the humble banana that is woven into everyday life across the region. Its journey moves along India’s tropical coast toward Southeast Asia, bringing together warm earth, coastal air and tropical flavours.

Born in Kerala, carried by the coast.

📸 @prettychillsuperfriendly

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Four Vancouver finalists. 🇨🇦

Touk. @toukyvr
Restaurant Kavita. @restaurant.kavita
Nui. @nuivancouver
Angela Pastificio. @angelapastificio

Four very different restaurants, all named 2026 Air Canada Best New Restaurants finalists.

Cambodian. Indian. Korean. Italian. Four distinct perspectives on where Vancouver dining is right now.

Congratulations to the chefs and teams behind them. 🔥

#VancouverChefs #AirCanadaBestNewRestaurants #VancouverRestaurants #YVREats

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We’re incredibly excited to be named a finalist for @aircanada Best New Restaurants 2026.

It means a lot to see our restaurant recognized alongside so many culinary greats across Canada.

A huge thank you to our amazing team, who pour their passion, creativity, and heart into Kavita every day. And to all our guests and supporters thank you for continuing to show up, share our story, and believe in what we’re building.

We’re truly grateful for this recognition and for everyone who has been part of our journey so far.

@dinr.app #AirCanadaTop10, revealed in November.

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NENDRAN

Nendran is a portrait of the South through its most familiar fruit.

In Kerala, the banana is woven into everyday life grown around homes, carried to markets, cooked, shared and celebrated. This cocktail takes that humble familiarity and moves it into a more contemporary expression, imagining a journey along India’s tropical coastline, where the warmth of the land meets the influence of the sea.

The result is rich, smoky and quietly tropical, but deliberately refined a meeting point between Kerala’s agricultural soul and the broader flavours of South East India.

Nendran is less about recreating a dish than capturing a sense of place: warm earth, tropical abundance, coastal air and the idea that a single ingredient can travel far beyond where it began.

Nendran — Kerala at heart, South East in spirit.

📸 @prettychillsuperfriendly

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We are incredibly proud and excited to announce that our Sous Chef, @yashmhadgut, will be competing in the 2026 @sanpellegrino_youngchef Canadian Competition. 🇨🇦🇮🇳

Born and raised in Mumbai, Yash has built an impressive culinary journey, working alongside some of Canada’s top restaurants and chefs before becoming an integral part of the Kavita team.

Now, he takes the next step onto one of the most prestigious stages for young chefs in the world. 👨🏽‍🍳

For the competition, Yash will present an elevated interpretation of a classic Maharashtrian dish, bringing together the flavours and stories of Maharashtra’s coastline and British Columbia’s coast two places connected by their deep relationship with the sea, produce, and culinary traditions.

We couldn’t be more excited to see Yash represent his roots, his craft, and the Kavita family on this incredible stage.

Go Yash! We’re behind you all the way.

📸 @prettychillsuperfriendly

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ICON Vol. IV | DALI at The Polygon Gallery | Aug. 4
@icondinnersl @vancouverchefs l @polygongallery

Course 1 l ILLUSION

Chicken · Apricot · Puff Pastry

The first course began with a question: what happens when the eye and the palate disagree?

A collaboration between Chefs Kenta Takahashi and Macia Bagur, a delicate mille-feuille arrived looking very much like it belonged at the end of the meal.
@chefkenta l @blvdyvr
@macibagur l @meo

It didn't.

Crisp layers of puff pastry held chicken, foie gras and a savoury béchamel-style filling, with seasonal apricot bringing fruit and acidity to balance the richness.
But for all its visual cues of pastry and dessert, this ate almost like a classic foie gras terrine with compote and bread or a crisp cracker. Familiar flavours and textures, completely reimagined in another form. Our guests were instructed to use their hands immediately taking them slightly out of their comfort zone.

Together, Kenta and Macia blurred the line between pastry and savoury cooking, drawing from Dalí's fascination with perception and the unreliability of what we see.
The eye saw dessert. The palate told another story.

Paired with 2025 Le Vieux Pin Ava, a Rhône-style white blend of Roussanne, Viognier and Marsanne. Its texture complemented the richness of the pastry, chicken and foie gras, while its floral and stone-fruit notes connected naturally with the seasonal apricot. @levieuxpin

Photos by @burcuoglu

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ICON Vol. 4: Dali at Polygon Gallery l Aug 11
@icondinnersl @polygongallery l @lonsdalequay l @vancouverchefs

Cocktail & Snacks

The night began with Memory Before Memory, our welcome cocktail by Kabir Sehgal of Kavita, built around whiskey and brandy from Arbutus Distillery. @kabirs002
l @restaurant.kavita l @arbutusdistillery

Dalí claimed he could remember life inside the womb, including a vision of two phosphorescent eggs suspended before him. Kabir took that extraordinary idea and translated it into the glass.

Whiskey and brandy, caramelized banana, amaro, cinnamon toast distillate, toasted coconut and almond orgeat, smoked paprika and olive.
The egg itself never appeared. It was used to clarify the cocktail and then disappeared completely.
A memory present without being seen.

From there came two opening bites from chef Macia Bagur. @macibagur l @meochinatown

Resurrection.
Bacalao. Spinach. Date.

Inspired by the Catalan tradition of bacallà a la catalana, Macia transformed salt cod into a smooth brandade, spinach into a delicate gelée, with date and toasted pine nuts enclosed between crisp, cross-embossed wheat wafers.

The idea went deeper than the flavours. Bacalao begins dry, preserved and seemingly lifeless. Through water, time and care, it returns to softness and becomes nourishing again. The cross carried the symbolism of resurrection, while the date offered a wonderfully eccentric Dalí connection: he famously used date paste to help shape and set his unmistakable moustache.

Illusion of the Olive.
Olive. Anchovy. Olive oil.

An olive that wasn't an olive.

Olive and anchovy were blended with extra-virgin olive oil, frozen into the familiar shape and coated in a delicate cocoa-butter shell. What appeared to be a simple olive cracked open to reveal a soft, intensely savoury centre.
A first play on Dalí's fascination with illusion, perception and transformation.
The familiar made unfamiliar.

Three small introductions to the world we were about to enter.

Photos by @burcuoglu

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ICON Vol. 4 l DALI l Aug 4 at the Polygon Gallery
@icondinners l @polygongallery 🖌️🇪🇸

Last Monday we celebrated another incredible ICON.
Volume 4 wasn't simply a dinner inspired by Salvador Dalí. It was an evening where food, art, conversation and imagination shared the same table. Set within the remarkable surroundings of The Polygon Gallery, the evening invited guests to experience Dalí's surrealist world through a different lens, one shaped by flavour, storytelling and collaboration.
To everyone who joined us, thank you for your curiosity and for embracing something a little different. These evenings only exist because of the people who choose to be part of them! GRACIAS.
A heartfelt thank you to chefs Kenta Takahashi and Macia Bagur, whose creativity, precision and generosity brought Dalí's surreal world to life in ways I will remember forever.
Thank you as well to The Polygon Gallery, our partners, collaborators and everyone behind the scenes who helped make this evening possible.

This was never about recreating Dalí's work. It was about asking what his imagination might taste like. More moments from the evening to come, along with our incredible partners, stories and inspiration behind each course.

Much love.. this was truly special. ❤️

Christian ✌🏼

The magic captured by @burcuoglu

Mailing list on the website.

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