Abbotsford is home to a high number of different ethnicities and the Sikh community of Indian origin plays a major role in this respect. So what could be more obvious than eating dinner at an Indian restaurant?
Since we became friends with a UFV student, whose parents own an Indian restaurant only a 30 minute drive away from campus, we decided to eat dinner at the “Shandhar Hut” in Chilliwack.
The family owned restaurant was opened in 2004 and has since then gained an extraordinary reputation in the Fraser Valley, as I found out in my online research of it and of course by the taste of the different delicious dishes served there. The name of the restaurant is interesting because it consists of the Punjab word ‘shandhar’, which means ‘gorgeous’ according to their website or ‘awesome’, according to my friend, who works there as a waiter. The second component of the restaurant’s name is the English word ‘hut’ to let it sound inviting to its guests and to hint at the cosy atmosphere of the restaurant. The combination of these two words used as the name for an Indian restaurant in my opinion is a very good choice because it is easy to pronounce for non-Punjab speakers and once you have eaten there and learned the meaning of the word ‘shandhar’ you realize why it is called so and at the same time remember the name and the positive connotation added to it.
The menu offered at the “Shandhar Hut” is very diverse and only Indian (except for a few drinks that are not Indian) and they also offer traditional Punjab and other Indian drinks, such as different Lassi beverages, chai tea, mango juice or Indian beer. All dishes are freshly prepared and handmade by the cook and the delicious and famous Naan bread is baked by my friend’s mother in the traditional tandoor oven. There is a quote by the famous Canadian cookbook author and cooking show master James Barber on their website about traditional Indian bread: “After eating their (Indian) breads, you may never be satisfied with rice again.” This quote shows a certain pride of their traditional style of cooking continued in the diaspora because even people like James Barber, who is not Indian, appreciate the outstanding taste of it.
The entrées served at the “Shandhar Hut” range from Daals and Tandoori, goat and lamb dishes, seafood, to many vegetarian dishes, as it is very common in the Indian cuisine. Of course they also serve all kinds of chicken dishes, such as the well-known Butter Chicken, Chicken Korma, or Chicken Madras, which is described in the menu as being a dish “only for the daring” because it is very hot. The huge choice of different dishes shows that they do not adapt their cuisine to the non-Indian taste but instead kept the original recipes from India and usually serve them according to different preferences of mild, medium, or hot. This is not always the case with ethnic cuisines in diasporas because I recall a discussion in my Canadian Literature class about the biotext “Diamond Grill” written by Fred Wah, in which the narrator’s parents own a Chinese restaurant in Nelson, B.C., where they not only serve Chinese dishes that have been modified to suit the tastes of non-Chinese customers but also all kinds of other dishes that are not Chinese, such as pancakes for breakfast. According to the son of the “Shandhar Hut’s” owner, they do cook corresponding to their customers’ tastes in order to satisfy them all, so the food might be a little different than in India and for example less spicy. But since every dish always tastes different if it is cooked by different chefs, this seems to be a usual variation of tastes within the same dishes.
Not only the dishes served at the “Shandhar Hut” are very authentic but also the décor. As I mentioned above, the restaurant is designed to make the customers feel as if they were dining in an Indian hut. This feeling is created by Indian paintings (both ancient and contemporary and more modern styles) of people in India wearing traditional clothes and also by Indian sculptures. For example, there is a porcelain elephant sculpture and paintings of Northern-Punjab landscapes and Indian women making flour. All these pieces of art were imported from India. Furthermore, the dinnerware consists of metal plates and ornate cups and bowls for drinks and the entrées. All this decoration and dinnerware has also been imported from India in order to support the authenticity of the dishes with an authentic environment.
Not only was it an impressive experience to me to eat dinner at this Indian restaurant with its authentic décor and cuisine, but I also found evidence for its overwhelming reputation in the local area, since the “Shandhar Hut” was voted to be the favourite ethnic restaurant in Chilliwack in 2010. In an acknowledgment put up next to the counter of the restaurant the owner and his family thank their customers for voting for them and he expresses his honour of pleasing so many customers and of being able to “share [their] Indian culture and heritage”.
The experience of eating ‘awesome dinners’ at this local ethnic restaurant was very interesting to me because both other people living in the Diaspora as well as Canadians of other ethnicities than Indian enjoyed eating there and because it therefore functions as a contact zone between different ethnicities living together in multicultural Canada.
Mannur, Anita. “Culinary Nostalgia: Authenticity, Nationalism, and Diaspora.” MELUS 32.4. (2007): 11-28.
Wah, Fred. Diamond Grill. Edmonton: NeWest, 1996.
Shandhar Hut Indian Cuisine. 2010. Web. 3 May 2011.

