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
Pungent aromas waft through the air of this Indian and Pakistani joint, humbly decorated with a few laminated menus and a bristol board sign. Most customers forgo eating in and opt for takeout instead, scoring containers of fragrant biryanis, curries and tandooris for next to nothing. Biran masala is a favourite, as are the lamb’s feet. Unlicensed. Mains $4–$8.
It’s slightly more upscale—think white cloth napkins fanning out of ...
Located on a desolate stretch of Eastern Avenue, this large, ...
This hole in the wall serves up spicy Sri Lankan ...
The aroma of curry tickles the nose at this traditional ...
Fiery Sri Lankan fare—high-quality ingredients in generous portions—is served in ...
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
December 2, 2008
Screening tonight at Jackman Hall is Canadian master Denys Arcand’s Réjeanne Padovani
Brandon-based poet, feminist and teacher Di Brandt reads with performance poet Nordine Beason and the ...