Walking past Tamarind's modern counter-service eatery within Brookfield Place, home of the Hockey Hall of Fame and near the Air Canada Centre and Sony Centre of Performing Arts, you're likely to get a whiff of coriander, cumin, turmeric, and ginger?the telltale aromas of an authentic Indian restaurant. But, thanks to the chefs' active imaginations, you're likely to notice other scents as well. Jamaican jerk spices, for instance, which put the kick in a recent mango jerk chicken special. Or the spicy aroma of piri piri sauce, the chili-based dressing popular in Mozambique that played a role in a piri piri fish dish. These exotic variations on familiar flavors rotate each month, giving newcomers a reason to stop by and regulars a reason to return. To accompany both the traditional dishes?scratch-made curries, biryani, and convenient wraps and kebabs?and the innovative specials, freshly baked naan bread bearing tantalizing bubbles and zero tan lines emerges from the blazing tandoor throughout the day.
In Kothur Indian Cuisine’s neat and unpretentious dining room, where simply framed artwork dots the walls, the focus remains on rich, fragrant Indian dishes. From the kitchen, ceramic and copper dishes emerge, piled high with chicken, fish, and shrimp cooked in the traditional tandoori oven, as well as South Indian–style dosas, or rice-batter crepes. The extensive menu features a wide range of meat and vegetarian entrees, from classic chicken tikka masala to mutter paneer made with fresh Indian cheese.
Roger Metivier photographed his first event??his sister's wedding??when he was just 11 years old, using nothing more than a plastic 35mm camera. He hasn't stopped taking pictures since, and even used his talents to win accolades such as the Queen's Diamond Jubilee Award. Today, the Canadian-born photographer and filmmaker travels the world under the name of his company, Dandyline Pictures. He uses a sometimes classical, sometimes playful approach to composition in shooting subjects as far-ranging as plates of food, sweeping natural landscapes, and people disguised as food. He also passes on his knowledge in a private photography school.
During group workshops and private classes, Metivier teaches basic manual photography techniques??such as how to use ISO and aperture to one's advantage??as well as compositional techniques suited to styles ranging from portrait to restaurant photography. Meanwhile, he also works with a team of skilled artists and technicians to provide video production, animation, graphic design, and other services.
Nestled in the heart of Durham region, Signature Indian Cuisine beguiles tastebuds with the potent aromas and evocative flavours of authentic Indian dishes. Signature Indian Cuisine imbues succulent meats and fresh produce with meticulously mixed spice bouquets of coriander, cinnamon, clove, and saffron to concoct traditional and tasty curries, vindaloos, kebabs, and more. The lamb roganjosh ($10.99) invites tender chunks of lamb to take a vow of silence along with onions and yogurt in an enchanted sauce of saffron and mint, and the palak paneer ($8.99) nestles cottage cheese cubes into a purée of fresh spinach and fragrant spices. The warm, attentive staff help guide naan neophytes through an extensive menu, soothing parched palates with imported beers and wines and mango lassis all presented in an authentic Indian super soaker.