Rasoee’s Indian kitchen is Heating up!
Vancouver, BC - New Executive Chef Jason Symington has wasted no time getting started. Since joining the Rasoee team in April 2010, Chef Symington has been hidden away in the test kitchen working on everything from new inventive dishes to a signature Rasoee spice blend.
Chef Symington is more than excited about the possibilities with Rasoee. “I’m really looking forward to bringing new exotic and exciting tastes to our cuisine. Our menu will focus on great taste, great quality and tap into seasonality and local products whenever possible. “
The recipes at Rasoee are prepared using cholesterol-free canola oil, and contain no added trans fats. Rasoee’s recipes incorporate very minimal preservatives and are made from only the highest quality natural ingredients.
Currently, Rasoee is also investigating vegan options and fresh salads for the menu. Understanding that this is an important option for our customers works well with the Rasoee concept; creatively infusing traditional Indian cuisine with a more modern, westernized approach.
Stay tuned for more developments to come!
About Rasoee indian kitchen:
Rasoee indian kitchen provides a comfortable dine-in environment, convenient take-out and delivery options, including catering for all sizes of social events. Four generations of chefs have shaped Rasoee's original recipes using only the finest ingredients and a home-style cooking process. Rasoee's restaurant design uses contemporary western design models and offers a welcome oasis from hectic everyday life by providing a soothing environment to complement our carefully prepared cuisine.