Bamon's Kitchen

Wholesome vegetarian meals made and delivered fresh daily.

Cuisines: Vegetarian, Vegan.

Delivery to: North Vancouver, Burnaby, Vancouver, Maple Ridge.

Menu

• Sauteed veg Paneer — Soft paneer cubes and seasonal vegetables sautéed with onions, ginger, and warm spices for a fragrant, lightly spiced everyday favorite.
• Moong with Achari Tofu Meal — Yellow moong dal next to pickling-spiced tofu — light dal, tangy protein. Rice included.
• Achaari Tofu — Firm tofu cubes pan-seared then tossed in a pickling-spice masala — fennel, mustard seed, fenugreek, nigella — bound with onion and tomato. Tangy bite from the achaari blend, no dairy.
• Chole — Slow-simmered chickpeas in a spiced tomato-onion gravy, finished with fresh ginger and a squeeze of lemon. Hearty, protein-rich, and pairs with anything from rice to flatbread.
• Gobi Masala — Cauliflower florets tossed in a fragrant onion-tomato masala.
• Moong Palak — Moong lentils cooked with spinach for a wholesome, protein-rich bowl.
• Aloo Methi — Potatoes simmered with fresh fenugreek leaves and warm spices.
• Black eyed Beans — Tender black-eyed beans slow-cooked with onions, tomatoes, and aromatic spices into a hearty, protein-packed curry with a comforting earthy flavor.
• Black eyed beans & Malai Kofta(vegan) Meal — The same pairing, made dairy-free — koftas and gravy prepared with cashew or coconut cream instead of paneer and dairy.
• Malai Kofta — Soft paneer-and-potato koftas in a cashew-tomato gravy spiced with green cardamom and clove. Finished with cream and crushed kasuri methi. Cardamom forward, mid-heat.
• Salad — A crisp side of fresh seasonal vegetables tossed with lemon, salt, and a dusting of warm spices for a light, refreshing accompaniment.
• Rajma — North Indian-style red kidney beans simmered in a tomato-onion gravy with ginger, garlic, and warm spices.
• Dal Makhani — Whole black urad and red kidney beans slow-simmered overnight with butter, cream, and aromatic spices into a velvety, deeply flavored North Indian classic.
• Black eye beans and Kerela fry meal — Slow-simmered black-eyed beans paired with crisp, lightly spiced Kerala-style bitter gourd fry, served with rice for a wholesome, protein-rich plate that balances earthy and bold flavors.
• Kali Urad — Whole black urad dal slow-cooked overnight with ginger, garlic, and ground spices, finished with a small swirl of cream. The kind of dal that thickens by sitting — eaten with naan or jeera rice.
• Kala Chana — Tender black chickpeas simmered in aromatic spices and tangy tomatoes, prepared without onion or garlic following traditional Jain cooking principles for a wholesome, flavorful meal.
• Pav bhaji — Spiced vegetable mash simmered with tomatoes, onions, and aromatic masalas, served alongside buttery toasted pav bread for the perfect street-style comfort meal.
• Pulav with Raita — Fragrant basmati rice cooked with aromatic whole spices and seasonal vegetables, served alongside cooling cucumber raita prepared without onion or garlic in our traditional Jain kitchen.
• Vegetable tofu — Golden tofu and seasonal vegetables simmered in a lightly spiced onion-tomato gravy — a wholesome, plant-based curry that pairs beautifully with rice or roti.
• Palak Paneer and dal Makhani Meal — Creamy spinach paneer paired with rich, slow-simmered dal makhani — a satisfying North Indian plate that pairs leafy greens with deep, buttery lentil flavor.
• Pickle — Bright lemon pieces slow-cured in golden mustard oil with turmeric, fenugreek, and fiery red chilies, creating an intensely tangy and aromatic pickle that transforms any meal.
• Tindora masala — Tindora (ivy gourd) sliced thin and pan-fried with cumin, ground coriander, and dry red chilli until the edges crisp. A dry sabzi — crunchy, mild, the kind of side that disappears off the plate.
• Dum Aloo — Baby potatoes slow-cooked in a rich, spiced tomato-onion gravy with warm garam masala until tender and full of bold, layered flavor.
• Khichadi — Soft, one-pot rice and split moong lentils slow-cooked with cumin, ginger, and turmeric for a gentle, nourishing meal that comforts in every bite.
• Cilantro Lime rice and Sauteed Veg Panneer Meal — Fragrant cilantro-lime basmati paired with paneer and seasonal vegetables sautéed in warm spices, delivering bright citrus notes alongside creamy, savory richness.
• Fried Rice + Manchurian — Indo-Chinese plate: jasmine rice wok-tossed with cabbage, carrot, and green onion alongside soy-and-ginger vegetable Manchurian balls in a dark sweet-sour gravy.
• Yellow Pea Protein Curry — Split yellow peas cooked down to a thick gravy with ginger, garlic, and roasted cumin. Plant-protein dense, no dairy, finished with fresh coriander.
• Paneer bell Peppers — Tender paneer cubes and colorful bell peppers sautéed with aromatic onions, ginger-garlic, and traditional spices, creating a vibrant kitchen-prepared dish that balances creamy cheese with crisp vegetables.
• Kali urad Dal & Tindora masala Meal — Slow-cooked black urad dal next to a dry tindora stir-fry — one creamy, one crisp. Rice and a side included.
• Soya Masala — Soya chunks simmered in an onion-tomato gravy with ginger, garlic, and ground spices until the chunks soak up the masala. High-protein, robust, vegan-friendly.
• Cabbage mattar — Crisp shredded cabbage and sweet green peas tempered with cumin, mustard seeds, and turmeric for a light, fragrant stir-fry with gentle warmth.
• Cilantro Lime Rice + mint Dip — Fluffy basmati rice tossed with fresh cilantro and bright lime, served with a cool, herby mint dip for a light, refreshing pairing.
• Kadhi — A silky yogurt-based curry thickened with chickpea flour and tempered with mustard seeds, curry leaves, and dried red chilies for a tangy, comforting plate.
• Karela Fry — Thinly sliced bitter gourd pan-fried with onions, turmeric, and a touch of jaggery for a crisp, mildly bitter, deeply savory side rooted in Kerala tradition.
• Black Eyed beans and Dum aloo meal — Hearty black-eyed beans curry paired with rich, slow-cooked dum aloo in a spiced tomato gravy, served together for a satisfying, protein-forward plate.
• Kala Chana & Vegetable Paneer Meal — Slow-simmered black chickpeas paired with paneer and seasonal vegetables in a fragrant spiced gravy — a wholesome, protein-rich plate balancing earthy and creamy notes.
• Plain Rice — Fluffy long-grain basmati rice steamed to perfection — the ideal canvas for curries, dals, and gravies.
• Aloo Patta Gobi — A dry sabzi of potatoes and cabbage sautéed with cumin, turmeric, and green chilies — comforting and lightly spiced.
• Tofu bell pepper — Soft tofu cubes and vibrant bell peppers wok-tossed with aromatic Indian spices, ginger, and garlic — a plant-based plate full of color and flavor.
• Palak Paneer — Soft paneer cubes simmered in a velvety spinach gravy seasoned with garlic, ginger, and warm spices for a creamy, iron-rich North Indian classic.
• Palak Tofu — Golden tofu cubes simmered in a velvety spinach gravy with garlic, ginger, and warm spices — a plant-based take on a North Indian favorite.
• Raita — Cool, creamy yogurt whisked with cucumber, fresh herbs, and a hint of cumin — a refreshing side that balances spiced curries.
• Vegetable Paneer — Soft paneer cubes and seasonal vegetables simmered in a lightly spiced onion-tomato gravy — a creamy, comforting curry that pairs with rice or roti.
• Spinach Rice — Fragrant basmati cooked with sautéed spinach, garlic, and gentle whole spices for a vibrant green rice with subtle herbal warmth.
• Sauteed veg Tofu — Golden tofu and seasonal vegetables sautéed with onions, ginger, and warm spices — a plant-based, lightly spiced everyday favorite.
• Sambar — A tangy South Indian lentil stew simmered with tamarind, tomatoes, and seasonal vegetables, tempered with mustard seeds and curry leaves for layered, savory depth.
• Korma, Sprouted moong Dal and Spinach Rice meal — Creamy korma paired with sprouted moong dal and herby spinach rice — a balanced plate that pairs richness, freshness, and gentle protein in every spoonful.
• Palak tofu & Dal Makhani Meal — Spinach-tofu curry paired with rich, slow-simmered dal makhani — a fully plant-based plate with deep, satisfying North Indian flavor.
• Lauki Chana — Tender bottle gourd simmered with chana dal, ginger, and a gentle tempering of cumin and coriander.
• Roti — Soft, hand-rolled whole wheat flatbread cooked on a hot griddle until lightly charred and pillowy — perfect for scooping curries and dals.
• Tamarind Rice with Korma with Chutney Meal — Tangy tamarind rice with a mild vegetable korma and fresh chutney.
• Sprouted moong Daal — Sprouted moong lentils slow-cooked with onions, tomatoes, and warm spices into a light, protein-rich dal with a fresh, earthy finish.
• Lauki Chana And Sweet Sour Daal, brown rice Meal — Bottle gourd with chickpeas and sweet-sour lentils over brown rice.
• Malai Kofta (Vegan) — The same cashew-tomato gravy and cardamom-clove spicing, with vegan koftas built from potato and chickpea flour, finished with cashew cream instead of dairy. Indistinguishable in body.
• Quinoa Brown Rice — Quinoa and short-grain brown rice cooked together with cumin and a touch of ghee. Higher protein than plain rice, pairs with any of our curries when you want the carbohydrate side to do more work.
• Mix Daal + Pulao — A homestyle blend of lentils tempered with cumin and ghee, served alongside fragrant pulao — basmati rice cooked with whole spices and vegetables.
• Pinto bean Gravy — Pinto beans simmered Punjabi-style in an onion-tomato masala with ginger, garlic, and warming spices — a hearty stand-in for rajma.
• Methi Matar Malai — A creamy North Indian curry of fresh fenugreek leaves and green peas in a mild cashew-cream gravy — slightly sweet, gently bitter, and rich.
• Rajma & Lauki Chana Meal — A two-curry combo of rajma alongside lauki chana — bottle gourd cooked with split chickpeas in a light, home-style masala.
• Black eyed beans & Malai Kofta Meal — A pairing of slow-cooked black-eyed beans (lobia) with malai kofta — soft paneer-and-potato dumplings in a rich tomato-cream gravy.
• Rajma and Aloo Patta Gobi Meal — A combo plate of rajma (kidney bean curry) paired with aloo patta gobi — potatoes and shredded cabbage tossed with cumin, turmeric, and green chilies.
• Methi Palak Malai — Fresh fenugreek and spinach folded into a mild cashew-cream gravy with ginger and warm spices. Slightly bitter, slightly sweet, fully creamy.
• Baigan salan — Roasted eggplant simmered in a Hyderabad-style peanut, sesame, and tamarind gravy. Nutty, tangy, gently spiced — eaten with rice or flatbread.
• Paneer Bhurji — Crumbled fresh paneer cooked with onions, tomatoes, and warming spices. Soft, savoury, and ready to eat straight from the container or scooped into a wrap.
• Kali Urad & Yellow Pea Protein Curry Meal — Two lentil-and-pea curries on one plate: overnight-cooked black urad alongside a thick yellow pea gravy. Plant-protein heavy, vegan-friendly. Rice included.
• Moong with Methi Matar and Quinoa Brown Rice Meal — Yellow moong dal with methi matar — fenugreek leaves and green peas in a light gravy — served over quinoa-brown rice instead of plain basmati. Lighter plate, higher protein.
• Cilantro Lime rice & Sauteed veg Tofu meal — Cilantro-lime basmati paired with golden tofu and seasonal vegetables sautéed in warm spices — a bright, plant-based plate with bold citrus and savory depth.
• Jeera Aloo — Cubed potatoes tossed with toasted cumin, turmeric, and a finishing crack of black pepper. A simple, fragrant side that holds its own next to anything saucy.
• Aloo Gobi Matar — Potatoes, cauliflower, and green peas cooked together with ginger, garlic, and a gentle blend of spices. Dry-style, fresh-tasting, and naturally vegan.
• Mint Rice — Long-grain basmati tossed with a fresh mint-coriander paste and a touch of green chili. Bright, aromatic, and a refreshing pairing for richer mains.
• Kadhi Pakora — A silky yogurt-and-chickpea-flour gravy with crisp gram-flour fritters folded in to soak up the sauce. Tangy, warming, the kind of plate that's better the longer it sits.
• Toor Daal — Split pigeon-pea lentils simmered with turmeric and tomato, finished with a tempering of cumin, garlic, and dried red chilli in ghee. Light, golden, comforting.
• Whole Masoor — Whole brown lentils slow-cooked with onion, tomato, and ground cumin until thick and earthy. Hearty on its own, pairs with rice or flatbread.
• Kadhi Pakora & Aloo Shimla Meal — Tangy yogurt-and-fritter kadhi paired with a dry potato-and-bell-pepper sabzi. Served with peas rice, flatbread, salad, pickle, and raita.
• Broken wheat Pulao — Cracked wheat cooked with seasonal vegetables, cumin, and whole spices into a wholesome, slightly chewy pulao. Served with cooling raita on the side.
• Whole Masoor With Vegetable Paneer — Earthy whole-masoor lentils paired with paneer and seasonal vegetables in a lightly spiced gravy. Rounded out with rice, flatbread, salad, and raita.
• Moong Methi — Whole green moong dal simmered with fresh fenugreek leaves, ginger, and warming spices. Earthy, nourishing, and high in plant protein.
• Choliya Wadi with Toor Daal Meal — Green chickpeas and lentil-dumpling curry paired with light, tempered toor dal — earthy and bright on the same plate. Served with jeera rice, flatbread, salad, raita, and pickle.
• Channa Palak with Soya Masala Meal — Chickpea-and-spinach curry next to a robust soya masala — two plant-protein dishes on one plate. Served with rice, flatbread, salad, pickle, and raita.
• Whole Masoor with Vegetable Tofu Meal — A two-curry vegan plate: thick whole-masoor lentils alongside golden tofu and seasonal vegetables in a light onion-tomato gravy. Served with rice, flatbread, salad, and raita.
• Chana Palak — Chickpeas slow-cooked with fresh spinach, ginger, and warm spices into a thick, iron-rich gravy. Mild, green, and filling.
• Aloo Green Beans — Potatoes and trimmed green beans pan-fried with cumin, turmeric, and green chillies. A simple, lightly spiced dry sabzi.
• Aloo Shimla mirch — Cubed potatoes and bell peppers wok-tossed with cumin, turmeric, and dried coriander until just-tender. A dry side, mild and aromatic.
• Choliya wadi — Tender green chickpeas (choliya) cooked with dried lentil dumplings (wadi) in an onion-tomato masala. Earthy and gently chewy.
• Peas Rice — Fluffy basmati cooked with sweet green peas, cumin, and whole spices. A light, fragrant rice that doubles as a meal on its own.
• Green Moong — Slow-cooked whole green moong dal in a light, lemony gravy with cumin and ginger. Wholesome, fibre-rich, and gentle on the stomach.
• Jeera Rice — Long-grain basmati tempered with whole cumin in ghee until fragrant. Light, aromatic, the rice that pairs with everything.
• Toor Daal with Methi Palak Malai Meal — Golden toor dal next to a creamy fenugreek-and-spinach malai — one tempered and bright, the other rich and herbal. Served with jeera rice, flatbread, salad, raita, and pickle.
• Kadhi Pakoda with Baingan Salan — Yogurt-based kadhi pakora next to a nutty, tangy eggplant salan — creamy and bold on the same plate. Includes peas rice, flatbread, salad, and raita.
• Broken Wheat pulao with Korma Meal — Cracked-wheat pulao cooked with seasonal vegetables and whole spices, paired with a creamy cashew-and-yogurt korma. A nuttier, higher-fibre take on the rice-and-curry plate.
• Kofta — Soft vegetable dumplings in a smooth, lightly spiced gravy.
• Baingan Masala — Eggplant cooked down in a spiced onion-tomato masala.
• Sweetcorn Rice — Basmati rice tossed with sweet corn kernels, mild aromatics, and a touch of butter. A subtly sweet, kid-friendly side that pairs with almost any curry.
• Bamon's choice Veg thali — Chef's choice thali — a dry or curried vegetable, lentils, steamed rice, and fresh flatbread.
• Palak Tofu with Green Moong meal — A fully vegan take on the classic — silky spinach gravy with pan-seared tofu, paired with green moong dal and rice or flatbread. Plant-protein dense and satisfying.
• Moong Methi with Dum Aloo with sweetcorn Rice — A three-part plate: fenugreek-spiked green moong dal, slow-cooked dum aloo in a rich gravy, and buttery sweetcorn rice. Layered flavours in one tidy box.
• Chana Palak with Aloo green Beans meal — A two-veg plate: chana-palak (chickpeas in spinach gravy) next to a dry stir-fry of potatoes and green beans. Includes rice, flatbread, salad, raita, and pickle.
• Soya Bell Pepper — Soya chunks and bell peppers stir-fried in a tangy masala.
• Quinoa Pulao — Quinoa tossed with vegetables and gentle spices for a protein-packed pilaf.
• Aloo Gobi Matar and Black Eyed Beans with mint rice Meal — Dry-style aloo gobi matar alongside slow-simmered black-eyed beans and aromatic mint rice. A fresh, vegan plate that's filling without being heavy.
• Chole with Jackfruit masala Meal — Two contrasting curries on one plate — punchy chole and tender jackfruit masala — with rice or flatbread to bring it together. Fully plant-based and deeply flavoured.
• Jackfruit masala — Young jackfruit slow-cooked in a rich masala gravy until it pulls apart like tender meat. Plant-based, filling, and full of depth.
• Bamon's Choice Vegan Thali — The chef's pick of the day — a fully plant-based thali built around a seasonal dal, a vegetable, a rice or grain, and a flatbread. Balanced, filling, and a great way to try the kitchen.
• Chole With Paneer Bhurji Meal — Spiced chickpea curry paired with crumbled paneer bhurji and your choice of rice or flatbread. A protein-heavy vegetarian meal that eats like comfort food.
• Moong Methi with Cabbage matar with sweetcorn Rice Meal — Green moong dal with fenugreek, a fresh cabbage-and-peas stir-fry, and sweetcorn rice. A light, vegetable-forward meal with balanced texture and zero heaviness.
• Kadhi with Khichadi and Jeera aloo — A classic comfort plate — tangy yogurt-based kadhi over soft rice-and-lentil khichadi, with a side of cumin-spiced jeera aloo. Warming, gentle, and ideal on a slow day.
• Palak Paneer with Green Moong meal — Creamy spinach-and-paneer alongside slow-simmered green moong dal, served with rice or flatbread. A complete vegetarian plate with iron, protein, and greens in every bite.
• Bamon's Vegan Speacial Meal — Chef's vegan special — a rotating plate of seasonal curries and rice.
• Korma — A creamy, mildly spiced curry built on cashews, yogurt, and warm whole spices — rich, fragrant, and luxuriously smooth.
• Tamarind Rice with Chutney — Tangy tamarind-tossed rice served with a fresh chutney.
• Sweet-Sour Daal — Lentils balanced with a sweet-and-tangy finish.
• Jeera Daal — Yellow lentils tempered with toasted cumin for a light, comforting daal.
• Black Urad — Whole black urad lentils slow-cooked until creamy and rich.
• Soya Bell pepper & Rajma meal — Tangy soya-bell pepper and kidney bean curry with rice.
• Paneer Bell Pepper and Kala Chana Meal — Paneer and bell peppers with black chickpea curry and rice.
• Moong Palak and Black Urad with Jeera Rice Meal — Moong-spinach and creamy black urad lentils with cumin rice.
• Jeera Daal and Kofta with Quinoa Pulao — Cumin-tempered lentils and vegetable kofta with a quinoa pilaf.
• Gobi Masala with Rajma Meal — Spiced cauliflower and hearty kidney bean curry with rice.
• Baingan Masala With Black Urad with Jeera Rice Meal — Spiced eggplant masala and creamy black urad lentils with cumin rice.
• Aloo Methi and Sweet sour daal with Brown Rice — Potato-fenugreek curry and sweet-sour lentils served over wholegrain brown rice.
• Brown rice — Wholegrain brown rice, steamed fluffy as a hearty base for any curry.
• Tofu Bell Pepper with Kala Chana Meal — Tofu and bell peppers with black chickpea curry and rice.

Order fresh, prepared meals from Bamon's Kitchen on Da Dabba — a marketplace connecting you with licensed local kitchens. Delivery and pickup.