Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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Johnson Yohannan is a consummate traveller and daring entrepreneur—he was part of the team that introduced Pizza Hut to India. In his latest venture, he takes cultural exchange in a tastier direction, offering sophisticated northern Indian fare at Yonge and Eg. The mood here is welcoming: chefs readying yogurt-coated chicken for the tandoor greet customers from the gleaming open kitchen. Light vegetable pakoras, fried to a deep golden brown, arrive on a cumin-scented tomato concassé ...
Just a few steps below street level is this restaurant ...
Takeout is popular at this Little India hole in the ...
This one is a contender for best Indian cooking in ...
Families and couples dip naan into steaming curries and sip ...
Descend into this vast cafeteria-like space where large groups and ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
Located in the heart of midtown Toronto, Chakra was created out of a desire to offer fantastic Indian food in an atmosphere of elegance and comfort. Designed around modern contemporary artwork reflecting the Rajasthan region, the restaurant resonates the vibrant colours of India. Each dish—including many curries and tandoori items—has been designed to deliver a fresh, made-to-order entrée. From tandoori Cornish hen to mewa kebabs to crab and shrimp curries, the menu offers exceptional dishes not typically available. Our select wine list has been chosen to match these flavourful dishes of India. Chakra—simply revolutionary Indian cuisine!
