What puts the food on a pedestal at Indian Kitchen is the unhurried cooking, the painstaking attention to spices, a parsimonious hand with the oil, an admirable refusal to view spices as a cover for inferior meat or vegetables, and the breadth of taste.
There are plenty of "all-purpose" curry places, but most use the same sauces for different meats and vegetables. Indian Kitchen takes pride in preparing from the simplest sauce to the most complex with original medleys of spices, herbs and creams.
At Indian Kitchen, spices are blended and cut with fresh herbs - with a cleansing bite coming from chopped green parsley or the peppery and fragrant coriander - which lightens our sauces and gives an edge to the richness; nuts and raisins are also regimented for their distinct flavours.
Come and enjoy the subtle taste of kebabs and a gently marinated filet of lamb, washed down with cold Canadian beer.
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"The food - without fail - is excellent. The menu has swollen over the years, but no two dishes ever taste similar, Here you can order more dis hes than the table (or your stomach) can ever hold."
"Let me confess now that due to space limitations (of both newspaper inches and waistline inches), I have not begun to plumb the wonders of this restaurant. Its drinks (hard and soft) are plentiful, its rice is the finest Punjabi long-grain and they make their own Bengali sweets."
"Vegetarian dishes are extensive and varied (more than two dozen). Eggplant (brinjal) rises to new levels. Tandoor gobi (cauliflower) is a specialty. Dum aloo (stuffed potatoes) sauce is exquisite. In fact, with their blanket of rich spices and substantial sauces, these vegetarian dishes are realIy something to sink your teeth into."
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