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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expensiveThe glass at the front entrance reflects rosy walls; service in the busy, elegant room is quiet and attentive. Potato and green-pea samosas are gently clove scented and not the slightest bit doughy. An onion bhaji, crusted in lentil flour and deep-fried, is crisp and fragrant with cumin; accompanying house-made chutneys—tamarind and fresh mint—provide the perfect cooling counterpoints. A biryani of Ontario lamb is meltingly tender and truly fiery. Relief comes via nice raita. Butter ...
The spacious room’s decor is rather forgettable—the focus here is ...
Here lies a calm, elegant nook in Toronto’s original Little ...
Regulars—typically local families—come for the food (Pakistani, Indian and Bangladeshi ...
This Indian restaurant has been a fixture on the Danforth ...
This hole in the wall serves up spicy Sri Lankan ...
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
