Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Paul B

Indian on Scott Road in Surrey?

Recommended Posts

There are, of course, a great number of Indian places on Scott Road in Surrey, but I'm looking for one that was recommended by a friend. It's on Scott Road above a bank. It's a more upscale place. That's all I know about it. Does it ring any bells?

I'd like to take my mother-in-law there for mother's day.

Thanks.


Paul B

Share this post


Link to post
Share on other sites
There are, of course, a great number of Indian places on Scott Road in Surrey, but I'm looking for one that was recommended by a friend.  It's on Scott Road above a bank.  It's a more upscale place.  That's all I know about it.  Does it ring any bells?

I'd like to take my mother-in-law there for mother's day.

Thanks.

Paul,

Is this the place. I've eaten here twice and pretty good. Link below.

Cheers,

Stephen Bonner

Mahek Restaurant


"who needs a wine list when you can get pissed on dessert" Gordon Ramsey Kitchen Nightmares 2005

MY BLOG

Share this post


Link to post
Share on other sites

Yes, Mahek is a nice restaurant and great service. I would not say the food is remarkable. However, the decor is really nice and the service is good. The butter chicken is good. They have a really good deal with the combination plate that gives you a taste of tandoori chicken and butter chicken. Their vegetable pakora is so, so. Nan is great. I really like the people who manage it.

Budget wise of all the restaurants I have mentioned, Mahek is the best deal.

We also went to another restaurant last night which was very nice. It looks very small and dinky from outside but really nice inside. It was absolutely spotless. It is beside Future Shop but located on left hand side of strip mall on the North side. On about 75 and Scott Road. I like the butter chicken at Mahek better then here. I loved the vegetable pakora here. The free crispy type bread...cannot remember how to spell just about burns your mouth out so you better like spice. Mind you, I am not good with spice so perhaps that is my perception. We split a dish of butter chicken...11.50 and a side dish of rice about 2.25. Ordered two orders of nan about 1 something each. My friend had a lasse sweet. The meal came to about 25.00 bucks for the two of us. including the appetizer of vegetable pakora. We were both full so I thought that was a pretty good meal. Not sure I like tandoori chicken though in butter chicken though the chunks of chicken were absolutely huge.

Really clean....great service....nice decor and good food served in timely manner.

We really enjoyed ourselves. It is Tandoori. They have several other restaurants including one in Whistler. There is also another restaurant upstairs on the other side for Indian food but I have never gone there so cannot venture an opinion.

Some people eat at the restaurant on 80th and Scott Rd that is just down 1/2 block. I do not recommend it at all. I found it really dirty which to me is real turn off. If its dirty up front, how dirty is the kitchen? I thought the food was so, so.

So I would give that one a pass. I guess I am starting to sound like a fanatic about clean restaurants. Before I did my career change, I worked as a cook in a kitchen. I always had very clean kitchen habits and kept a clean kitchen. The one thing today I cannot stand is the standards that have gone down regarding cleanliness. I know only too well, how sick people can get. I actually got food poisoning twice..once at a wedding and once on BC Ferries. I have never eaten a cheese burger to this day.

There is also the Green Lettuce down on 65 and Scott Road that everyone raves about...really clean and great service...hot spicy chinese indian food but I did not think it was that great.....I have neighbours from Bombay who go there at least once a week and swear by it and love the beef dishes though the mom is vegetarian though just her kids eat the beef dishes. They love hot food and say its fantastic and authentic. We ordered chinese combination plates and maybe that was our mistake.

Samasutra


Edited by samasutra (log)

Never met a vegetable I never liked except well okra!

Share this post


Link to post
Share on other sites

A couple of weeks ago we went to a place on 96th and Scott ... when you come up the hill and hit 96th it's in the complex on the right hand side. Dang if I can remember the name. If you pass right by Mehfil on the left hand side just look to the right hand side immediately and it's right there.

Anyways, it was clean and when the restaurant filled up it was mostly indo-canadian which I suppose follows the old adage that a chinese restaurant populated by chinese people is the clue to a decent restaurant.

The butter chicken was good. Same with the Tandoori chicken as well as a bunch of other stuff. The Naan was not bad but i've had better.

I'm not an Indian food expert but I like to eat it!

Share this post


Link to post
Share on other sites

Many thanks. Good advice and I do belive Mahet is the one that I was told about.

There should probably be an entire thread about Indian cuisine in Surrey -- perhaps this is it...


Paul B

Share this post


Link to post
Share on other sites

Really clean....great service....nice decor and good food served in timely manner.

We really enjoyed ourselves. It is Tandoori. They have several other restaurants including one in Whistler. There is also another restaurant upstairs on the other side for Indian food but I have never gone there so cannot venture an opinion.

Jeffy Boy and I go to Tandoori quite frequently. For a change we tried the upstairs restaurant on the south side of Future Shop. It was not as good as Tandoori so we haven't gone back (sorry I don't remember specifics).

A few years ago we had been going to Mahek regularly but that location closed and we then discovered Tandoori. We'll have to give Mehek a try again.


Support your local farmer

Currently reading:

The Art of Simple Food by Alice Waters

Just finished reading:

The 100-Mile Diet by Alisa Smith & J. B. MacKinnon

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...