Eating My Way Through Toronto:Pan Asian Flavours Around The City

Toronto has a plethora of Pan asian joints ranging from Chinese takeouts, street foods, ramen bars, food trucks and fine dining fare serving up some great exotic cuisine.It has now become a serious foodie destination.Looking for quality asian restaurants could turn into quite a daunting task as each neighbourhood focusses on specific cuisine, given the multi cultural diversity. The Chinatown neighbourhood around the city does offer a spectacular fare spanning across Vietnamese, Dim sum, Japanese and Cantonese. While the mid town and places up north too quite easily match upto some great dining experiences.

Each year the food scene in Toronto seems to be getting increasingly interesting with new eateries opening up and lending a vibrant and eclectic vibe around the city. Whilst some focus  on the classic traditional menus ,others twist it around to cater to the modern new age or Asian fusion cuisine, alluring younger un-conventional palettes.Either ways there is a lot of extraordinary cuisine on offer and to fit every budget.

I’m a glutton for good food, and it goes without saying will track down the best in each city and write about it ofcourse. I’ve rounded up a few of my my favorite places, some new and some good old ones.These are primarily around the North York, Richmond Hill and Downtown area’s of Toronto. They have soon become our most frequented jaunts as they are a burst of wonderful flavours and aromas that delight the taste buds with a creative and delicious twist.

So if you are hankering after some good Burmese bowls, spicy chilli chicken or even hot and fiery Indo-Chinese  style hakka cuisine, do pop by any of the ones that listed below and you I can assure you that you will be soon be coming back for more.

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The Old Bakery Goa: A Hidden Gem You Won’t Find On Trip Advisor



Now when you are a baker at heart and by profession and you stumble upon a hidden gem tucked away in a hole in the wall kind of place,your joy knows no bounds. And for a bread baker there is no better excitement than to get lost in conversation with a Poder (Goan bread baker).Well these were exactly my sentiments on un earthing this old bakery nestled in a  inconspicuous bylane of Ribander Road Goa.

This Bakery has been christened as the Old Bakery of Goa for the want of a name as none seemed  to be  displayed on the facade or any signage of sorts. I recall having read about this place on one of the Goa forums as a post from a member and hastily  book marked it as a “Must visit” place.

Visiting local markets gives a great insight into local traditions and customs. The true essence of a city comes out alive by  wandering around these rustic settings  in search of local flavours I for one am a huge supporter of local artisans and vendors and ensure I keep aside a couple of hours to take in the sights and delve deep into history where food seems pure and simple and time is enhanced by a new discovery.I was keen to write about the old Goa bakery in a small attempt to revive this delicious profession before it faces extinction.

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Udvada: The Perfect Foodie Getaway


Culinary travel is something that I’m very passionate about. And yes, I certainly will  travel 200 kilometres  away from Mumbai in search of hidden gems that nourish and  feed the soul.Well after all the best part of any travel is the food, right?

One such getaway was a road trip to the sleepy and quaint town of Udwada in Gujarat. The hubs and I are the perfect partners in crime as he loves to drive and I’d go to the end of this earth in search of good meal. En route, our pit stop is  the legendary “Ahura” on the NH8 which serves up some great Parsi delicacies. We settle for some Akuri (spicy scrambled eggs with onions, tomatoes and spices) and some Kheema (Minced meat). Both these are served with Pav (Indian dinner rolls). With our bellies full we proceed on our journey ahead.


NH 8, Amboli, Tal. Dahanu, Dist. Palghar | 14 km after Charoti Toll Booth on NH 8 while driving to AhmedabadDahanu 401601, India
+91 97665 12512

We arrive at our destination late afternoon. Now Udvada is a small town in Gujarat and home to   famous for its Zoroastrian Atash Behram,probably the oldest place of worship for Parsis. The drive from Mumbai is about 3 hours  making it a  quick weekend getaway from Mumbai and quite a foodie haven. This quaint town spells old world charm. Perhaps even a sleepy old town with a population of no more than 10,000 inhabitants and mostly Parsis.It is said that the name ‘Udvada’ was derived from ‘uth vada’ which means ‘grazed by camels’.This was our getaway a couple of months ago. Just right for an overnight trip to get away from the hustle and bustle of the city. We decided to stay the night at a the Globe Hotel as this came  highly recommended by friends.


Globe Hotel Udvada:

Udwada Road, Near Pundole Agyari, Udvada, Gujarat 396180 

 0260 234 5243


This place is  every bit old world and a “no frills” kind of place. It’s nice to see the owners around the property and taking good care of their clients. We opt for an air-conditioned room which is simple and just right for just the night. Having checked into our hotel we decided that the best way  to explore this town is to take  a walk around. The roads are fairly isolated as it is quite lateen the afternoon and perhaps a time for siesta.We pass by some fairy tale cottages and sandal wood vendors on our way to the fire temple.

Some Must Do’s in Udvada:

  1. Fire Temple:


Quite rightly coined as the Mecca for Zoroastrians as it home to the “Atash Behram” s the most sacred of the Zoroastrian fire temples in India and the oldest continuously burning fire-temple fire in the world. Since only Parsis’s are allowed into the fire temple, I was quite happy taking pictures from the outside. It is said that the name ‘Udvada’ was derived from ‘uth vada’ which means ‘grazed by camels’.

2. Goodies from the Irani Bakery:

Nestled in one of the by lanes, we discover this lovely bakery and decide to buy some Mawa Cakes, Brun pav and Khaki biscuits as food souviniers to share with the family back home.
3. A walk on the beach and wandering around the city:
The beach turned out to be quite rocky and we just about managed to take a short walk but this, and all the trotting around the town does our appetite good. We get back to our hotel in time for an early dinner. One that I’ve been waiting for. The food is cooked in the hotel kitchen on the premises. The gastronomy arrives and at first seems like a large spread for two. All though we do land up doing full justice to our meal.
5. A Parsi Meal at Globe Hotel:
Our meal consists of:
  • Fried Boi ( Local Fish)
  • Fish Curry
  • Parsi Gosht Ni Curry (Mutton Curry cooked with potatoes)
  • Rice
  • Chappatis ( Indian wholewheat bread)
  • Kachumbar ( fresh salad with Onions,tomatoes and fresh coriander))
  • Hand churned ice cream ( sadly no pic, but was delicious)

We decided to head back to Mumbai early next morning.This trip turned out to be exactly what the foodie in me hoped for. I can happily check it off my to-do list around Mumbai. I do hope I have enticed you to discover Udvada and revel in some Parsi gastronomy.

Bon Appetite & happy travels! I’m working on my blog post on my recent trip to Montreal. Can’t wait to share my Culinary sojourn.



Cat Cafe Studio: Fancy A Coffee with Cats?

Fancy a Coffee with Cats?

Here a Cat there a Cat Everywhere a Kitty Cat!! Now if you are wondering what a Cat’s got to do with a slice of the best ever Carrot cake and a shot of espresso, well then welcome to Mumbai’s first ever Cat Café Studio located in four  Bungalows Versova,Mumbai. Feline friends will be delighted to spend a couple hours at this café playing with Cats that are housed in the Enclosed section. The café hosts almost 20-30 species. These cats are usually stray cats taken from the streets ,that now have a home. They have been spayed and neutered and are all up for adoption (for free, provided you meet their requirements, which is being an ardent cat lover of course!!)


While this concept is new to Mumbai, Cat cafes are very popular especially in Japan says the Manager of the café. Apartments in Japan forbid pet ownership, and hence a lot of these cat café’s have sprung up. These café’s enable pet lovers to spend some time with cats and can be very relaxing and enjoyable too.


The studio has a nice Patio for those who may just want to use it as a café and sip a coffee or grab a quick bite. This place is abuzz with teenagers and perhaps a great opportunity for them to volunteer their time at the cafe. Interestingly the Cat cafe studio is an NGO.

  • The café serves up some great Coffee’s, Tea cakes, Sandwiches and Wraps.
  • Location: 63, Harminder Singh Road, Aram Nagar Part 1, Aram Nagar, Versova, Andheri West, Mumbai, Maharashtra 400061
  • I had my usual shot of espresso and ordered in a couple of slices of their Carrot cake and a Cinnamon Loaf. Hubs and family had a round of a Cappuccino  and Masala chai
  • Pocket friendly Menu and prices.
  • We paid Rs 1200 for five of us.

A Morning with George Calombaris and a Recipe or two



I received a PR invite a couple of weeks ago to  Bloomie’s kitchen.The event was a cooking demo and a book signing by none other than the Australian chef ,restaurateur and television personality best known as the judge on the cooking competition, Masterchef Australia,George Calombaris.”Kindly RSVP at the earliest”,said the email.Now having watched him a million times over on TV ,judging young kids on Junior Masterchef,it was an opportunity that I certainly didn’t want to miss.Well,”Most certainly yes”, was my response back to the PR invite.I would be delighted to watch this maestro in action.While I was excited that he would be cooking up a storm ,it was also my opportunity to pick up his cook book Georgie Porgie and of course get photographed with him.Call it my fan-girl moment if you wish!



kitchen collage 1

The stage was set amidst the wonderful kitchen arena of Bloomingdale’s at the Dubai mall, hosted by  Bloomie’s kitchen.I arrived early and got browsing around  the store. I personally love shopping for my kitchen stuff here. I’ve  been eyeing the Le Creuset cookware  range for quite some time  now and perhaps my Kitchen aid too which has been on the wish list for over a year.Well I did receive a surprise voucher from the wonderful hosts at Bloomingdales, which I used to buy my copy of the book.

The bonus of arriving early is that I managed to grab a seat right up at the front,I for one wanted to watch him up close and personal.It’s 11am and he arrives on the dot.I’m excited to see him in person.He begins by talking about the show,his Greek  origins and about his various restaurants like The Press club.He was greeted with a huge round of applause  from the all those who had taken time off to see him in person.My first reaction was that he seemed to have lost a staggering amount of weight, and looking quite suave in his new look.Good on you Georgie!

He’s fabulous already.Quite charming,funny and a dynamic personality in person as much as his screen presence commands.

George then commences the cooking demonstration for the guests that are waiting quite patiently for his magic touch.He started the cook off  with a wonderful and simple Watermelon and Feta salad,which seemed easy tp put together,with an amazing twist.This salad had an addition of the watermelon rind which was cooked in balsamic vinegar and added to the salad.We sampled this and it was just very refreshing in flavor.This was served with lamb lady fingers that he effortlessly made.Both these recipes are as follows.

I was impressed with George’s presence and they way he interacted with the audience.It was a very interactive session where the audience was encouraged to throw in questions while the Chef and his team cooked up a storm.

He then went on to show us Ravioli making from scratch with a delightful filling made up of Ricotta date and mint .The Ravioli was plated on a bed of Pumpkin Puree and drizzled with Olive oil.This was a winning recipe.The demo finished off with a wonderful Spiced Milk fizz with smoked strawberries.

A wonderful couple of hours watching George cook and sampling some wonderful dishes, was a indeed a morning well spent.And now the moment I’ve been waiting for.The book signing and a photo opportunity with him.I excitedly had over my phone to the wonderful staff at Bloomingdale’s asking them to take a couple at least.The moment arrives and I thank his for an exciting morning and go on to tell him about my own experience of teaching and inspiring young kids to cook. He affectionately puts his arms around me and that is one Kodak moment for me!Quite thrilled with the series of events that morning,my book  autographed by him,I leave in awe of this very impressionable personality.




Watermelon Salad with Lamb Lady Fingers:(Serves 8)


  • 600g seedless watermelon cut into cubes
  • 100g watermelon rind(green and skin removed)
  • 100g Balsamic Vinegar
  • 100g Crumbled feta
  • 1/4 bunch mint
  • 40g Olive Oil


  1. Place the watermelon rind and the vinegar in a pot and simmer.
  2. Simmer until the vinegar becomes a glaze and then place it in the fridge.
  3. Mix the reduced vinegar with oilve oil and reserve.
  4. Slice the rind in thin slices and set aside.
  5. To finish place 3 pieces of fresh watermelon into a serving bowl.
  6. Place the rind over the top of the watermelon then crumble some feta.
  7. Place a hot lamb lady finger next to it and drizzle with olive oil.

Lamb lady fingers:


  • 5 Filo sheets
  • 200g melted butter
  • cooked lamb shoulder
  • 40g icing sugar


  1. Cut the filo into 15cmX25cm strips and cover with a damp towel.
  2. Lay one sheet of filo out and brush with some melted butter.
  3. Place 15g of cooked lamb mix at one end of the filo.
  4. Roll the filo folding the ends in as you start to roll.
  5. you should end up in a cigar sized roll.
  6. Once rolled brush with some butter and place on a lined baking tray.
  7. Bake ina hot oven at 180C for about 10 minutes or till brown.
  8. Dust with Icing sugar and serve with the salad.The next was a Ricotta date and mint Ravioli.He demonstated the fine technique of making the Ravioli dough using a special Tipo 00 flour.The kitchen aid has a fabulous atatchemnet for pasta making which is just fantastic.Note to myself: Must buy that Pasta maker soon.The Ravioli was served to us on a bed of pureed pumpkin and drizzled with olive oil.This was just sublime and quite a creation! I have this recipe on my must do list.


Ricotta Date and Mint Ravioli,Salt Bush Brown Butter:

For the Pasta:(Makes 16 Ravioli)

  • 100g’00’ Flour
  • 100g Semolina
  • 1 Egg whole
  • 55g egg yolks
  • 5g Olive oil
  • 1 egg whole 9for brushing pasta)


  1. Place all the ingredients in a food processor and bled on high until the mixture resembles bread crumba.
  2. Put into a bowl and knead for atleast 2 minutes to form a smooth ball.
  3. Wrap in cling film and set aside for an hour.
  4. Cut the dough into 4 equal pieces.
  5. With the pasta machine roll the dough to the 2nd thinnest setting.
  6. Dust with semolina between each sheet and place on a damp towel over the pasta sheets.
  7. To make the ravioli lay 2 of the sheets of pasta on a bench dusted with a little semolina.
  8. Place 8x3o gof ricotta filling on each pasta sheet.
  9. With the other 2 sheets lay them out and cut 16 round pieces with an 8 inch cookie cutter.
  10. Brush the pastaaround filling with egg wash and place the cut out disk over the top of the filling.Cut out with 6cm cutter.
  11. Seal the edges of the pasta well by crimping with your fingers,repeat until all the filling has been covered.
  12. Place the cut out pasta on a tray dusted with semolina flour.

Ricotta Filling:(16 Ravioli)


  • 1 white onion peeled and diced
  • 2 cloves garlic crushed
  • 1/4 bunch mint
  • 50g butter
  • 50g Olive oil
  • 100g dates
  • 300g Ricotta cheese
  • 60g Bread crumbs
  • 2 egg Yolk
  • 3g Mechlebe
  • salt and pepper to taste


  • Heat a medium sized saucepan on medium heat and melt the butter.
  • Add the olive oil and saute the onions,garlic dates and breadcrumbs.
  • Let the mixture cool to room temperature,then mix in the Ricotta ,mint,egg yolks and season with mechlebe,salt and pepper.
  • Once at room temperature divide into 30-35g balls.


The above recipes have been provided by Bloomie’s Kitchen as a part of the demonstration by George Calombaris.