INDIAN INSPIRATION: DESI INDIAN LOUNGE EXECUTIVE
CHEF BAL AJAGAONKAR INTRODUCES NEW MENU
OF REGIONAL RECIPES AT DOWNTOWN HOTSPOT
Menu Update Showcases Regional Recipes, Local Ingredients and Exotic Spices
In Daily Lunch and Dinner Menu Featuring Appetizers, Entrées, Desserts and More
- Tandoori Pear Salad (tandoori spice, roasted pear wedges, avocado, yogurt, walnuts);
- Mango Burrata (creamy burrata, spiced mango chutney, toast);
- Cochin Cauliflower Bites (South Indian chili sauce);
- Gunpowder Cassava Kebab (cassava fritters, gunpowder spice, chutney);
- Queen Kachori (crispy semolina shells, potatoes, yogurt, spiced chickpeas, chutney);
- Desi Paneer Tikka (tandoori paneer cubes, cumin yogurt, chutney);
- BC Coho Salmon (tandoori salmon, tandoori spices, green chutney);
- Tandoori Momos (vegetarian or chicken Indo-Tibetan-style tandoori dumpling).
- Khumb Miloni Pulao (BC mushrooms, spices and herbs);
- Hyderabadi Biryani (slow-cooked, layered rice, spices, choice of chicken or lamb);
- Stuffed Naan (spinach and cheese or lamb keema);
- Laccha Paratha (whole wheat unleavened flatbread);
- Anjeer and Akhrot Kofta (fig and walnut dumplings, creamy tomato sauce, aromatic spices);
- Kolhapuri Paneer Mushroom (paneer, mushrooms, Kolhapuri spices, coconut sauce);
- Dal Bukhara (slow-cooked black lentils, kidney beans, spices, butter, cream);
- Chennai Jackfruit (jackfruit cooked in coconut sauce with Chennai spices, tamarind essence);
- Paneer Pasanda (paneer, stuffed dry fruits, spiced creamy gravy);
- Bhareli Vangi (Maharashtrian spice, coconut and cashew stuffed baby eggplant curry);
- Auckland Lamb Lolly (grilled lamb chop, creamy fennel sauce, spinach);
- Cardoz Chicken (Goan-style chicken cooked in cafreal masala, coriander & onion sauce);
- Kerala Coho Salmon (Kerala spice-tempered Sockeye salmon, coconut sauce);
- Konkani Pacific Prawns (prawns, chili coriander coconut sauce, Kokum petals).
- Malai Ghawar (delicate batter-fried honeycomb served with Pista, berries, cardamom cream);
- Moti Chur Cheesecake (cheesecake layered with Moti Chur crumble, crisp tuile and Pista yogurt sauce);
- Soan Papdi Malai Khwaab (flaky pastry, cardamom cream mousse, rabri);
- Foxtail Millet Pudding (nutty foxtail millet cooked in rich coconut milk, jaggery).
Ajagaonkar, who was born in the coastal town of Malvan in Western India and trained in luxury hotel kitchens and alongside Michelin-recognized chefs internationally, brings a disciplined, technique-driven approach to Desi’s kitchen. His cooking balances regional authenticity with refined plating and layered spice work favouring clarity, depth and harmony over excess.
“Throughout my career, I have had the privilege of sharing kitchens with an array of acclaimed chefs who helped enrich and inform my culinary journey and this latest menu update is my way of paying homage to them as well as the bounty of locally available ingredients here in BC,” says Ajagaonkar. “My approach at Desi is to blend those local ingredients with ethnic spices and inspiration from the regional styles of my homeland to create a harmony of flavours in dishes crafted with precision and passion.”
Opened in 2025, Desi Indian Lounge has quickly carved out a reputation for highlighting the bold and vibrant flavors of India in dishes that are deeply rooted in tradition yet crafted with a modern touch and presented with understated flair in a cozy, inviting space where culinary excellence meets heartfelt hospitality.
Desi Indian Lounge is owned by Deepak Khanchi, who was born into a hardworking farming family in his Indian homeland and leaned on the values of hard work, hospitality and community that were imparted in him at a young age to inform his approach to service, cuisine and style at Desi Indian Lounge. Prior to opening Desi, Khanchi opened Desi Turka Indian Cuisine in Burnaby, which quickly became a favourite of locals and visitors thanks to its authentic approach to Indian fare and warm, welcoming atmosphere. Desi represents the next chapter in his hospitality journey — a place where tradition meets innovation and guests can savour the richness of Indian cuisine in a contemporary, stylish enclave.
Desi also offers twice-daily Happy Hours from 2:30 to 5:30 p.m. and 9:30 p.m. to close that showcase a choice of Paneer or Chicken Thepla Tacos, Nachos, Chili and Momos ($9/$10 ea.), Gobi Manchurian and Shimla Kebabs for $9 each and Chicken Lollipops and Kerala Pepper Chicken for $10 each plus tax.
The Happy Hour drink highlights include signature, hand-crafted $20 cocktails, a selection of BC Craft Beer for $5 per sleeve, Tamarind or Jalapeño Margaritas or Aperol Spritzes for $11 ea., 6oz pours of House Red or White Wine for $7 ea., a choice of vodka, tequila, gin or rum Highballs for $5 (1oz) or $7 (2oz) ea., Mango Lassis for $4 ea. and Mango or Strawberry Mojitos for $6.5 ea.