Naanolicious

Monica Kapur says that her biggest challenge in opening Naanolicious was getting the 1,300-pound tandoor to fit through the restaurant's door. "We had to get a crane," she explained to Edmonton Journal writer Nick Lees. Putting in the extra effort was worth it, though, much like successfully eating an entire meal using only your elbows. That hefty clay oven is responsible for baking more than 20 flavours of naan, some of which dabble in fusion flavours that range from iced blueberry to pepperoni and mushroom.

Kapur's eatery, which offers Bollywood Night once a month and stays open until 3 a.m. on Fridays and Saturdays, is known for its naan, but servers wrapped in saris carry more than the fluffy bread to diners' tables. Other favourites include butter-chicken fries, fish pakoras fried in lentil batter, and vodka gol gappas—crispy shells filled with spiced or guava-laced vodka.