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How a family’s recipes found a home on Vancouver Island’s West Coast.
Every recipe on our menu began in a family kitchen in North India, where cooking was never rushed. Whole spices were toasted and ground by hand, daal simmered on the stove for hours, and bread came off the hot walls of a clay oven while everyone argued about how much chilli was too much.
Those kitchens taught us the rule we still cook by: good food takes time, and it always tastes better shared.
Years later, those recipes travelled halfway around the world to Vancouver Island. Sooke felt like home almost straight away: the harbour, the tall cedars, the sun dropping into the water at the end of the day. Look closely at our logo and you’ll find that view in the circle above the pot.
What Sooke was missing was a place to sit down to proper tandoori chicken and fresh naan without a drive into the city. So we decided to build one.
We opened our doors at 6705 West Coast Road with a clay tandoor, a stack of family recipes and a menu built from the dishes we missed most.
Today that menu has 90 dishes, from samosa chaat to goat biryani, with 21 vegetarian curries and our own Five Spice house specials. The same tandoor still bakes every naan.
The butter chicken still goes through the tandoor before it meets the gravy. The chicken for our malai tikka still soaks overnight. And whether you order the same thing every visit or you’ve never tried Indian food before, there’s a seat at our table for you.
That’s the promise on our logo: authentic flavours, local heart.
Authentic flavours, local heart.
Sooke Indian Cuisine