Our Story
Not just a restaurant. A living expression of Indian culinary tradition — built on family recipes, slow-cooked with patience, and served with the kind of warmth that makes you feel at home from the first bite.
How It Began
Balram Bali Indian Cuisine didn't start with a business plan. It started with a pot of goat curry, a wood-fire tandoor, and the kind of stubborn conviction that good food doesn't need shortcuts.
Our founder grew up watching his mother cook the way most people pray — with full attention, no measurement, and absolute belief in the result. The spices were ground fresh. The dough was kneaded by hand. The dal simmered from morning. Those habits never left.
When Balram Bali opened in Abbotsford, the goal was simple: bring that same cooking — uncompromised, unhurried, unapologetically Indian — to a community that deserves the real thing.
Every recipe on our menu carries a memory. The goat curry is my grandmother's. The lamb chops are what I made the night I decided to open this restaurant.— Balram Bali, Founder
What Drives Us
Inside Our Kitchen
At the centre of our kitchen stands a traditional clay tandoor, fired to over 900°F each morning before service begins. It's where our lamb chops get their char, our naan gets its blister, and our chicken tikka gets that unmistakable smokiness you simply cannot replicate on a flat-top.
We work with it the way a musician works with an instrument — reading its heat, adjusting our timing, knowing when to push and when to pull back. It demands respect. We give it that.
Around it, our kitchen runs on whole spices toasted and ground fresh, gravies that start from scratch every day, and a team that has been cooking together long enough to move without speaking.
The People
A small, dedicated team who treat cooking as a craft, not a job.
Come Find Us