Our story
Spice is the memory. Season is the surprise.
The chef
Anjali Rao
Founder & Head Chef
Anjali Rao grew up between her grandmother’s kitchen in Mangalore and the markets of Vancouver, and Ember & Saffron is the conversation between those two places.
After training in New Delhi and earning her stripes in the city’s acclaimed kitchens, she opened Ember & Saffron in 2019 with a single idea: Indian cooking deserves the same seasonal, ingredient-led respect given to any great cuisine — without losing its fire.
Every plate that leaves her pass is built on coal, copper and patience. The spice is hers; the produce is British Columbia’s.
“I cook the India I remember, with the ingredients I can reach this morning. Spice is the memory — the season is the surprise.”
Our philosophy
A room built around fire and season
We believe Indian food deserves the same seasonal, ingredient-led respect given to any great cuisine — without ever cooling its fire.
Everything begins at the coal oven. From there we build with whatever British Columbia is growing that week, so the menu is never quite the same twice.
Est. 2019
Vancouver
48
Seats
★ 4.9
214 reviews
Behind the pass
- Trained at the Oberoi Centre, New Delhi
- Former sous chef, Vij’s — Vancouver
- 2019 — Founded Ember & Saffron
- Vancouver Magazine “Chef to Watch”, 2022
Reserve your table
Tuesday to Sunday, from 5pm. Tell us the date and your party size — we respond within 2 hours.
We respond within 2 hours.