This September, Mumbai-born chef Tushar Tondvalkar will open his first restaurant, Kavita, bringing together the depth of regional Indian cuisine with B.C.’s seasonal ingredients. Named after the Marathi word for “poetry” and in honour of his mother, Kavita, guests can experience his creative cooking through two menus: an à la carte offering inspired by India’s festival calendar, and a special tasting menu called amma-kase — a tribute to the Japanese omakase tradition and the nurturing spirit of mothers (“amma” means “mom” in several Indian languages).
Tondvalkar brings more than a decade of culinary experience to Kavita, having worked at acclaimed kitchens around the world, including at Gaggan and Gaa in Bangkok, and locally at Bauhaus, Blue Water Cafe, and Mumbai Local. He also appeared on Hulu’s Chef vs. Wild, where he was challenged to cook a three-course meal using foraged ingredients, and won.
“I’ve wanted to open my own restaurant ever since I started my career in the culinary arts,” explains Tondvalkar, who also founded The Indian Pantry in 2020. “Kavita has a lot of meaning for me — not only is it named after my mother, it will be a place where I can finally introduce Vancouver to the regional and diverse flavours of the India I know in new, creative ways. Like poetry, we want each dish to tell a story and spark conversation and connections when people take their first bite.”
The à la carte menu draws inspiration from India’s festival calendar, with dishes reflecting the unique cultural traditions and celebratory foods found across the country. As the seasons shift and festivals like Holi, Diwali, Onam, and Eid approach, the menu evolves to highlight regional ingredients and specialities. Examples include: Buns & Butter with Manglorean banana buns and toasted coconut chili butter; Malvani Prawn Pulao with koshimbir; Chicken Kebab Stuffed Morels with korma sauce and green peas; and for dessert, Puran Poli, featuring milk cake, feuilletine, ghee, and chili crisp.
The 1,500 sq.-ft. restaurant will feature 46 seats, including eight at its intimate chef’s table, and an open kitchen. The room is currently being designed by Janks Design Group Inc., which will complement Tondvalkar’s contemporary approach to Indian cuisine. The space will highlight tactile textures, sustainable materials, and eclectic finishes that blend cultural influences with modern sensibilities. Natural elements and handcrafted details echo the themes of tradition and innovation found throughout the menu.
“I’m especially excited about our tasting menu, the amma-kase,” adds Tondvalkar. “It’s always exciting when guests let you cook for them and take them on a culinary journey. I can’t wait to open our doors this September.”
