US-style low-and-slow, Argentinian asado, South Africa’s braai – all variations on the theme of meat cooked over a fire. As we head into the ...
Vegans rejoice, another epic plant-based meal is joining the lineup at Coriander's Ethnic Indian Restaurant in Christchurch.
Yes, it's true, the crowd-pleasing pinnacle of Indian food has been given a plant-based makeover. Local Canterbury Indian restaurant legends Coriander's decided that it was high time this popular dish was enjoyed by all, and Head Chef Pankaj Kumar rose to the challenge, developing the recipe himself with traditional Indian cooking techniques and ingredients.
Coriander's innovative Vegan Butter Chicken is made with chunky soy pieces that taste amazing and add great texture to the curry, and it’s given extra flavour punch with fresh capsicum juice, soy milk, cashew gravy and tomato. Like all Coriander’s curries, the Vegan Butter Chicken is made with fresh herbs, spices and produce. It's authentic, rich, creamy and delicious, a truly satisfying dish for omnivores, vegetarians and vegans alike – available at all four locations in the central city, Rolleston, Bush Inn and Sumner.
The Vegan Butter Chicken is the latest addition to Coriander's rapidly growing vegan menu, which also includes vegan versions of other classic dishes like Vindaloo, Saag, Madras and Jalfreezee. Now no one needs to miss out on the full authentic Indian dining experience.