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We take this opportunity
to sincerely thank our Patrons for their enormous continuous
support. Our achievements include:
The most prestigious Eat Smart
Award, endorsed by esteemed organizations such as
The Heart & Stroke Foundation
and the Canadian
Choice Award for 2007, 2008, 2009, 2010, 2011, 2012 and 2013.
in the York
Region Dining Programme.
Featured in the
Rogers Television Day Time show.
Hosted corporate events for
prestigious organizations such as India Tourism and Southlake
Regional Health Centre with a highest level of success and
have made every effort to live up to our original dictum of
hospitality quoted below:
The hospitality of the
Indians is legendary. In Sanskrit Literature the three famous
words 'Atithi Devo Bhava' or 'the guest is
truly our god' are a dictum of hospitality in India.
Indians believe that they are honoured if they share their
mealtimes with guests. Even the poorest look forward to guests
and are willing to share their meagre food with guest. And of
particular importance is the Indian host's pride that they will
not let a guest go away un-fed or unhappy. Indians are
known for their incredible ability to serve food to their
guests invited or uninvited.
civilization is more than 6000 years old and is the largest
democracy in the world. It is the second most populated (over 1
billion) the seventh largest country of the world. It is about
the size of United States and lies in the South Asian
Indian food has evolved
over centuries and has flourished under the many rulers that
India had. Chefs vied with one another to create exotic
delicacies for their rajahs (kings). The result is centuries of
patronage to the art of cooking and a large repertoire of
Indian cuisine is gaining
popularity around the globe. It is very tasty and its mainstay
is whole grains, lentils (legume), vegetables and pulses, which
is what people want today. Indian food provides excellent
variety of vegetarian food containing complete proteins as well
as choice of healthy non-vegetarian dishes made from chicken,
lamb and seafood. Traditional Indian food does not contain beef
and pork. A sparse amount of Indian food provides ideal
amount of needed proteins and vitamins and it also has the
health promoting properties of various herbs, garlic, ginger
and spices. Yogurt, an accompaniment to Indian meals introduces
good flora (acidophilus) into the digestive system. Many of our
menus are vegetarian, which tend to be more alkaline than
non-vegetarian menus. Fresh fruit follows Indian meals, which
also contributes to an alkaline balance. Cuisine is vast
and the following are interesting aspects of the cuisine.
India's ancient science system, has given India a comprehensive
system of health, diet and nutrition. India's cuisine has been
shaped by this science. Ayurveda is the common thread that runs
through the various sub cultures/regions of India. Otherwise,
the cuisine can be vastly different from region to region.
Cooking according to
taste: There exists no written recipes in India and
the individual is encouraged to orchestrate a dish by using
fresh, seasonal and local vegetables. We use spices
sparingly and our foods are not necessarily hot. Besides
spices we use lots of herbs and other natural seasonings
to make our foods sweet, sour, salty, bitter, pungent
Many Indians are vegetarians having been influenced by Buddha
(Indian King and founder of Buddhism), Mahavir (founder of
Jainism) and Emperor Ashoka. The Aryan settlers, the Arab and
Chinese traders and conquerors such as the Greek, Persians,
Mongolians, Turks, the British, the French and the Portuguese have
influenced Indian cuisine.
India is a large country, almost the size of
Europe, and has a greater diversity of people, language,
climate, cultures and religion than almost any country in the
world. Consequently, Indian cuisine is also diverse.
Cuisine: North Indian Cuisine
influences many Indian restaurants around the globe.
Royal Kitchens of
India: Under the patronage
of the rajahs (kings) of India the art of food was elevated to
a high level of advancement and professionalism. The royal
chefs understood the finer points of food, the art of
presentation and created exquisite preparations.