The Mint introduces its Deli & Frozen Entree Line

For the sake of honesty, I should mention that as well as being a writer; I have also been working at The Mint for 5 years. Although this clearly compromises my neutrality, I can at least offer first-hand confirmation that these meals are all hand made, packaged, and labeled on the premises after months of testing and tweaking by the owners and kitchen staff.

Wesley Skull, Manager at The Mint. Photo by Deanna Ladret

Curry in a Hurry

Don’t you love spending an evening at The Mint, lingering over dinner with friends, and then waking up the next morning with hair, coat, and last night’s outfit scented with the delicious aroma of Tibetan curry? Well, thanks to the recent release of The Mint’s frozen heat & serve line, now you can replicate that fragrance in your own kitchen––even your whole house!

After ten successful years of slinging favourites like Butter Chicken Curry and Thunder Spaghetti from their candle-lit/music-pumping/sub-street level location, The Mint recently opened an upstairs spot, The Mint Lunch, on 1412 Douglas St. In addition to the in-house lunch offerings, customers can find an array of take home frozen entrees at a fraction of the dine-in price (but you have to heat it yourself, cook your own rice and wash your own dishes, of course).

The items currently offered are Butter Chicken Curry, Cashew Chicken Curry, Thunder Spaghetti Sauce, and 4 varieties of Tibetan Momos (traditional dumplings filled with pork, chicken, water buffalo, or potato & spinach). Watch for Spinach Paneer Curry, Lamb Curry, and other classics in the near future. Sides of Tomato Cilantro Achar (essentially Tibetan salsa), Dahi (honey-sweetened yoghurt), and a selection of The Mint’s dips and spreads are also now available for purchase in the Mint Lunch’s deli case.

I asked owners Michael Garner and Rajen Shakya how to replicate the authentic Mint Curry experience at home. “Serve the curries with rice, topped with some freshly chopped red onion, cilantro, and a squeeze of lime,” says Garner. What about raw chili, I ask, to a round of enthusiastic nods. And beer pairings? “Yes,” they both say, which translated means: drink with beer, any beer. Especially, I might add, a lager or a nice crisp IPA. A Gewürztraminer or Riesling also goes very well, if your tastes lean more to wine.

A word to the culinary challenged: though the take-home curries are sold on their own, sans rice, if you are very deficient in this department you can probably twist someone’s arm at The Mint Lunch to sell you some fresh-cooked turmeric-infused jasmine rice to go.

Prices: $6.75-$8.75 for frozen momos & curries (curry portions serve 2); $0.50-$3.75 for dips & spreads.

The Mint

1414 Douglas St.

250-386-6468

The Mint Lunch

1412 Douglas St.

250-590-4490

www.themintvictoria.com