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
Fiery Sri Lankan fare—high-quality ingredients served in generous portions—is served in this modest 45-seat dining room replete with marble-topped tables, worn wallpaper and a TV blaring Bollywood flicks. Ulunthu vadai are greaseless yellow lentil fritters speckled with fennel seed and minced green chili sided with intensely sweet caramelized-onion seeni sambal. Enormous banana leaf–wrapped lamprais hold ingredients aplenty: basmati rice, hard-boiled egg, jammy-sweet eggplant curry, chewy dried fish, potato, spicy onion sambal, spongy potato-channa fritter and ...
The fans of this North York fixture most certainly don’t ...
With its burgundy walls, warm atmosphere and sleek, modern furniture, ...
Tamil music and Indian art lend a soothing calm to ...
It’s slightly more upscale—think white cloth napkins fanning out of ...
Families and couples dip naan into steaming curries and sip ...
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
