Menu — Amogha Indian Kitchen & Bar

Small Plates

To start, or to linger over.

Punjab · North India

Amritsari Fish Tikka

BC salmon marinated in ajwain, ginger, Kashmiri chilli, and yoghurt, cooked in the tandoor. Served with mint chutney and pickled onion.

Mild-SpicySignature

$19

Mumbai · Maharashtra

Pani Puri Station

Six hollow semolina shells served with tamarind water, spiced potato filling, and mint-coriander chutney. An interactive starter to be assembled at the table.

VegetarianSignature

$16

Lucknow · Uttar Pradesh

Galouti Kebab

Ultra-soft lamb mince kebabs — a Nawabi classic — seasoned with 30+ spices, served on warqi paratha with saffron yoghurt and rose-petal chutney.

Signature

$22

Tamil Nadu · South India

Chettinad Chicken Wings

Crispy wings marinated in Chettinad spice paste — kalpasi, marathi mokku, star anise — with a cooling coconut raita and curry leaf oil.

Spicy

$21

Bengal · East India

Doi Maach Crostini

Bengali mustard fish (rohu) in a yoghurt-mustard marinade on toasted roti crisps with pickled mustard greens. A bar-forward take on a classic.

Signature

$18

Karnataka · South India

Bisi Bele Arancini

Crispy rice balls filled with bisi bele bath — Karnataka's spiced lentil rice — served with tamarind sauce and toasted cashews.

Vegetarian

$17

Bar Snacks

Made for the bar side.

North India · Signature

Rajwada Nachos

Papdi wheat crisps, spiced chole (chickpeas), tamarind-date chutney, whipped paneer, sev, pomegranate seeds, pickled jalapeño, coriander oil.

VegetarianSignature

$24

Kerala · South India

Thenga Nachos

Nendran banana chips, pulled masala crab, coconut-green chilli sauce, curry leaf oil, fried shallots, raw mango slaw.

Signature

$27

Street Food · India

Masala Fries

Twice-cooked fries tossed in chaat masala, kashmiri chilli powder, served with coriander-mint chutney and tamarind aioli.

VegetarianMild-Spicy

$14

Delhi · North India

Butter Chicken Slider

Tandoori chicken thigh, butter makhani sauce, pickled onion, coriander on a soft milk bun. Two per serve.

Bar Favourite

$18

Mains

Regional India, at full depth.

Kashmir

Lamb Rogan Josh

Slow-braised Kashmiri lamb, Ratanjot-red gravy, fennel seed, whole spice, dried ginger. No onion, no garlic — authentic to tradition.

Signature

$36

Delhi · Punjab

Dal Makhani

Black urad lentils cooked overnight, smoked with dhungar technique, finished with butter and cream. The definitive version.

VegetarianSignature

$22

Hyderabad

Dum Biryani

Aged basmati, slow-cooked with saffron, fried onion and whole spice under a sealed dough crust. Served tableside. Chicken or Vegetable.

Tableside

$34 / $28

Kerala

Malabar Prawn Curry

Tiger prawns in a thin coconut milk and raw mango gravy, tempering of mustard seed and curry leaf. Served with appam.

$34

Goa

Pork Vindaloo

Heritage Goan pork belly in a vinegar and chilli marinade. Fiercely flavoured, historically accurate. Not for the faint of heart.

Hot

$32

Bengal

Chingri Malai Curry

Jumbo prawns in a delicate coconut milk and mustard paste gravy — silky, aromatic, and gently spiced. A Bengali classic rarely seen in Vancouver.

Rare in Vancouver

$36

Breads & Rice

The foundations.

Tandoori Roti

Whole wheat, baked directly on tandoor wall

Vegan

$5

Butter Naan

Leavened, hand-stretched, tandoor-baked with cultured butter

Vegetarian

$6

Garlic Naan

Naan with roasted garlic and fresh coriander

$7

Laccha Paratha

Flaky layered whole wheat flatbread, pan-finished with ghee

Vegetarian

$7

Warqi Paratha

Lucknowi puff-layered paratha, served with housemade pickle

Signature

$8

Steamed Basmati

Long-grain aged basmati, plain or with ghee

Vegan

$5

Jeera Rice

Basmati tempered with cumin, ghee, and whole spice

Vegetarian

$7

Appam

Fermented rice-coconut crepe — traditional Kerala pairing for curries

Vegan

$6

Desserts

A sweet ending.

Lucknow · North India

Shahi Tukda

Fried bread in reduced saffron milk, topped with pistachio and rose petal. A Nawabi dessert of restraint and depth.

VegetarianSignature

$14

Bengal

Mishti Doi Panna Cotta

A contemporary reading of sweetened Bengali yoghurt — set as a panna cotta with palm jaggery caramel and candied fennel.

Vegetarian

$13

India · Signature

Gulab Jamun Sundae

Warm house-made gulab jamun with vanilla ice cream, rose syrup, toasted pistachios, and saffron brittle.

Vegetarian

$15

India · Seasonal

Kulfi of the Day

House-churned kulfi. Flavours rotate daily — mango-chilli, saffron-pistachio, rose-cardamom, coconut-lemongrass. Ask your server.

Vegetarian

$11

Non-Alcoholic

Drinks with depth.

Tamarind Cooler

House tamarind shrub, ginger beer, lime, chaat masala rim

$9

Rose Lemonade

House rose syrup, lemon, sparkling water, dried rose petal

$8

Mango Lassi

Alphonso mango, whole milk yoghurt, cardamom, saffron

$9

Masala Chai

Loose-leaf Assam, ginger, cardamom, cinnamon, whole milk. Served in a clay cup.

$6

Jaljeera Spritz

Cumin-mint water with sparkling water, black salt, and lime — a street classic, elevated

$8

Coconut Water

Young Thai coconut, served whole with a straw

$7

Pressed Juice of the Day

Seasonal, locally sourced. Ask your server.

$8

The full menu.

To start, or to linger over.

Made for the bar side.

Regional India, at full depth.

The foundations.

A sweet ending.

Drinks with depth.

Reserve your table tonight.