In a global food scene obsessed with innovation, reinvention, and spectacle, it takes quiet confidence for a chef to look backward—to memory, to tradition, to ingredients most people have forgotten.
Narendra Panwar, Head Chef at Kavita Restaurant in Vancouver, does exactly that.
With more than 20 years of professional experience and leadership roles in Michelin-recognized restaurants across Toronto, New York, the Middle East, and India, Chef Panwar has seen every version of “modern Indian cuisine.” Yet the foundation of his cooking remains unchanged.
“I learned very early that food is not about complexity,” he says. “It’s about honesty.”
That belief was shaped not in luxury kitchens, but in the hills of Uttarakhand—where cooking was seasonal, instinctive, and deeply connected to nature.
From Global Kitchens to Grounded Cooking
Chef Panwar’s career includes iconic names: Moti Mahal in Delhi, Hyatt Hotels, Rasoi by Michelin-starred chef Vineet Bhatia, Sona in New York, and Adrak Yorkville in Toronto, which earned Michelin Guide recognition for two consecutive years under his leadership.
Working alongside globally respected chefs taught him technique, precision, and discipline. But it also clarified something else.
“Exposure teaches you how to cook better,” he explains. “Roots teach you why you cook.”
That distinction defines his food today.
The Ingredient That Says Everything About His Philosophy
One of the clearest expressions of Chef Panwar’s culinary identity appears in a dish rarely seen on modern menus: Nettle Saag Paneer.
Nettle leaves—known as Kandali in Uttarakhand and Bichhu Booti in Hindi—are wild greens traditionally consumed in winter and early spring. They are nutrient-dense, deeply earthy, and slightly intimidating to handle due to their natural sting, making them as one of the best foods with anti-inflammatory properties.
For Chef Panwar, that challenge is part of the story.
“This ingredient demands respect,” he says. “If you rush it or mishandle it, it reminds you who is in control.”
Interestingly, nettle grows naturally in both Uttarakhand and Canada—a quiet bridge between the chef’s past and present.
A Dish Cooked the Way It Always Was
Rather than modernizing the recipe unnecessarily, Chef Panwar keeps it grounded. The flavors remain familiar, the technique deliberate, and the intention clear.
Nettle Saag Paneer (As Prepared in His Kitchen)
Ingredients
- Fresh nettle leaves – 250 g
- Spinach (optional) – 100 g
- Rice flour – 2 tbsp
- Mustard oil or ghee – 2 tbsp
- Garlic – 5–6 cloves (crushed)
- Dry red chilli – 4
- Wild Himalayan mustard (Jhakya seed) – 1 tsp
- Asafoetida (hing) – a pinch
- Turmeric powder – ½ tsp
- Salt – to taste
- Water – as required
- Paneer – 180 g
Method
- Wash nettle leaves thoroughly.
- Blanch nettle leaves and spinach in boiling water for 2–3 minutes.
- Drain and grind into a coarse paste.
- Mix rice flour with 3–4 tbsp water to create a smooth slurry.
- Heat mustard oil or ghee; add jhakya seeds and allow them to crackle.
- Add dry red chilli, hing, and crushed garlic; sauté until fragrant.
- Add turmeric and nettle paste; cook on low flame for 5–7 minutes.
- Slowly stir in rice flour slurry, followed by salt and a little water.
- Simmer for 8–10 minutes until thick and glossy.
- Separately sear or grill paneer until golden and add to the saag.
Note: Gloves should always be worn while handling fresh nettle leaves. Blanching removes the sting.
Best served with: Steamed rice or missi roti.
Why This Dish Still Matters Today
In an age where menus often prioritize presentation over purpose, Chef Panwar sees dishes like nettle saag as cultural anchors.
“Regional Indian cuisine is still largely unexplored,” he says. “Not because it lacks sophistication, but because it requires patience.”
Beyond flavor, nettle leaves are known for their nutritional value—high in iron, calcium, magnesium, and plant protein—making them both traditional and relevant.
For Chef Panwar, that balance is essential.
“Good food should comfort, nourish, and connect,” he explains. “If it does all three, you don’t need gimmicks.”
A Chef Who Leads With Integrity
At Kavita Restaurant in Vancouver, Chef Panwar continues to explore Indian ingredients through modern techniques, foraging, and thoughtful sourcing—without losing the soul of the cuisine.
His food doesn’t shout.
It speaks.
And in a culinary world that often moves too fast, his work is a reminder that some of the most powerful ideas are already waiting—quietly—within tradition.
