Each year, more than 180,000 diners fill their plates from Tandoori Flame, which chefs refill constantly with up to 150 different buffet items prepared in a wide variety of spice to suite any palate. Soups and naan greet diners at the start of the line before they move to batter-fried vegetable and fish pakoras, as well as less traditional offerings including onion rings. Then, they traverse to the tawa and tandoor section for smoked veggies, samosas, and potato tikkis (or patties). Main courses wait down the line?including goat curry, butter chicken, and palak paneer?before diners finish their culinary voyages the same way Marco Polo ended his: with fresh fruit, pastries, and Indian desserts. Diners can linger traditional drinks such as yogourt lassis, sip on Indian-inspired cocktails or select a bottle of wine or drink from their fully stocked bar.
The restaurant?s high ceilings, cloth-draped tables, and modern decor are a fitting backdrop for the abundant feast and bold flavours. Already with seating capacities up to 500 in Brampton and over 360 in the new location in the commercial hub of Mississauga, Tandoori Flame has plans to expand further into British Columbia.
Since putting the finishing touches on their first burger in 1984, Spot 1 Grill’s chefs have been sating growling stomachs by whipping up traditional bar fare for lunch and dinner. Amid a dining room bathed in the glow of athletic tidings transmitted by 11 large-screen plasma TVs, servers ensure that tables remain piled high with the kitchen’s hearty concoctions such as baby back ribs and their signature chicken wings. To further bolster the restaurant’s convivial atmosphere, Spot 1 staff hosts a weekly lineup of events including karaoke evenings, performances by live cover bands, and NTN trivia nights that make the hours spent memorizing trivia answer keys worthwhile. A fleet of 17 dartboards enables eaters to engage in handheld target practice between quaffs of draught beer, and a free WiFi connection facilitates unfettered postmeal web exploration.
A mere sandwich throw from Niagara Falls, East Side Mario's is found within the Four Points by Sheraton Niagara Fallsview Hotel, directly across the street from Fallsview Casino. Below elegant chandeliers, Mario's red and white checked tablecloths support grilled salmon, juicy steak, and Italian-imported pastas slathered in spicy arrabbiata or pesto alfredo. The doors of the kitchen part as servers emerge bearing Sicilian-style pizzas fresh from the sweltering interior of a stone oven.
Through the steam rising from Mario's all-you-can-eat garlic homeloaf, diners can peer at the framed mirrors hanging on gold walls. After enjoying wine or cocktails at Mario's polished wooden bar, guests can question servers about Four Points hotel accommodations or the strength needed to hurl a pizza across Niagara Falls and into the mouth of a waiting American.
The chefs at Freshly Thai can whittle a fresh cucumber or crispy carrot into the intricate shape of a flower. These artful garnishes are just one sign of the attention lavished on every MSG-free meal. They sweeten sauces naturally with honey instead of white sugar or melted lollipops and squeeze fresh tamarind and lemon juice on-site. Medicinal herbs including turmeric and galangal flavour dishes such as panang curry with scallops and kaffir-lime leaves in creamy coconut milk broth and the Magnificent Mango, a dish of pan-fried mango, onions, carrots, and cashews with garlic and ginger served over a bed of broccoli. Many of the spot's dishes are vegan and gluten-free, substituting vegetarian sauce for the fish sauce ubiquitous in most Thai cuisine.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Inside Yama Japanese Restaurant, the decor is minimal—red paper lanterns hang over sleek black tables, and stark Japanese lettering accents the walls. The peaceful, understated dining room lets the menu take center stage for both lunch and dinner at this recently opened eatery, where chefs use fresh ingredients to craft authentic Japanese entrees and sushi rolls.
Variety is a hallmark of the menu: you can try nigiri sushi rolls that range from salmon and barbecue eel to exotic quail egg and sea urchin. Vegetable maki rolls are available, along with small and large maki, which can be stuffed with scallops, tuna, and octopus. Bento boxes let you pick and choose a combination of sushi and sashimi rolls, paired with teriyaki and tempura. The sushi platters include up to 110 rolls and are ideal or parties, holidays, for dinner with 55 sets of twins. Other traditional Asian entrees on the menu: kalbi beef short ribs and bibimbap, which has a mix of beef, veggies, and red pepper sauce atop a bed of rice.