Part sports bar, part restaurant, Desi 2 Go Pizza & Curry’s amalgam of East and West is the brainchild of Chef Jazz Grewal. Trained in restaurants and hotels in India, Grewal draws upon his experience to oversee a vast menu of familiar Indian eats served amid the glow of flat-screen televisions and flowing taps. The roster of 12 beers on tap includes Stella, Sapporo, Guinness, 1664, and their own house brew called Desi Lager. From a British flag to a large drum tantalizingly out of reach on a shelf above, the interior emanates an ambiance of worldliness.
It's no secret why the tandoor is a staple of Indian eateries: the clay oven sears food while sealing in succulent juices and rich flavours. Agra Tandoori Restaurant's variety of traditional dishes puts the cooking device to copious use. Prawns are popped in to soak up hints of ginger and garlic, while lamb marinates overnight in defiance of the chef's lights-out policy. But the tandoor is far from the tool the eatery uses to give its food a distinctive flavour. A tawa griddle sears bone-in chicken. Seasoned eggplant bakes over charcoal. Chilled desserts of falooda kulfi never touch heat at all, instead drizzling rose syrup and pistachios atop a fanciful pileup of ice cream and spaghetti-like noodles. Feasts of all temperatures are served inside Agra's comfortable dining room, where colourful artwork surrounds tables draped in white linen.
Specializing in Northern Indian fare, the kitchen staff at King Mahal Restaurant bakes and fries dishes as they slip between wreaths of steam rising from simmering pots of sauce. As diners settle into tables, they pass hunks of naan or whole-wheat roti and dishfuls of pakoras to busy hands and keep away the shadow puppets that ruined Thanksgiving. Abundant vegetarian entrees parade alongside curries in a rainbow of colours, and cooks roll meats in spices before baking them in a tandoor oven. Piles of rice soak up sauces, and a fountain of mango and lassi beverages help keep tongues cool throughout each repast.
Chefs blend spices in the kitchen of Handi Cuisine of India, a rainbow of curries mingling with sunset-orange cumin and goldenrod ginger. Inside a clay tandoori oven, dishes simmer, the air shimmering in the heat. Plates laden with prawns and vindaloo clatter onto tables, pouring forth steam like a volcano posing for National Geographic.: