India is a diverse country, and its food varies from region to region. Green Chili showcases more than 100 of the best pan-Indian dishes from across the country. These include the spicy vindaloos of Goa, the northern Punjabi region’s khadi and pakoras, and the coconut-based sauce accompanying the fish Madras that is indigenous to the southern Indian city of Chennai. “We use the more authentic recipes from where the food originates,” says Shouvik Kumar, manager of the Green Chili 17th Avenue Southwest location. “Our standard is to cook it the same way with the same ingredients.”
Some of the restaurant’s dishes have international influences. The popular balti dishes are the product of Birmingham, England’s Northern Indian expatriates and the chicken tikka masala was invented in Glasgow, Scotland. Shouvik, who was born in eastern India, attended university in the latter city while working in an Indian restaurant prior to settling in Calgary. The Green Chili menu also features Indo-Chinese dishes such as chili paneer and chicken hakka noodles. “That is basically the food that is made in the border region of China and India,” he explains with a word of warning to sensitive palates. “Most of the dishes are a little bit spicier than the usual curries because the region is cold. It will give you a kick!”
