Coriander’s unique and delicious Vegan Butter Chicken continues to make headlines, this time in Restaurant & Café Magazine, Cityscape, and What’s hot New Zealand! Here are some little snippets from the stories.
For the past four months, Coriander’s has been developing a vegan recipe for its butter chicken curry, substituting meat for soy.
Gaurav Soni, managing director, said the addition of vegan options is in response to the significant amount of people who convert to a vegan diet every day.
With the traditional butter chicken tallying up to 40 percent of the restaurant’s total sales, it was logical to offer a vegan equivalent. However, developing the vegan dish took a lot of research with head chef Pankaj Kumar trialling many variations before creating the right recipe.
Made with soy pieces, fresh capsicum juice, cashew gravy, tomato and soy milk, the dish has been hugely popular for Coriander’s four Christchurch restaurants.
Soni said three out of the four locations sold out within four days of launching the new dish.
Vegan lovers of Indian food, rejoice – butter chicken is now available sans butter and sans chicken at Coriander’s.
Yes, it’s true, the crowd-pleasing pinnacle of Indian food has been given a plant-based makeover. Local 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.