South Asian Food in Ontario

Smoky paneer marinated with tangy pickle spices and herbs.

Tender soya chaap cooked with tangy North Indian pickle spices.

Boondi pearls mixed with curd, served sweet or salted.

Yellow toor dal with cumin, tomato, ginger, and coriander.

Crisp rice-and-lentil crepe filled with onion and pickle spices.

Crisp dosa with cheese, chilies, and a little garlic chutney.

Dosa filled with corn and cheese, accented by garlic chutney.

Plain dosa topped with a layer of melted cheese.

Mini idlis tossed in a gently spicy Chettinad-style gravy.

Soft idlis cooked in rich, creamy makhani gravy.

Eight coin-sized idlis, soft steamed rice cakes.

Four mini rice cakes are served with two fried lentil doughnuts.

Chickpeas simmered in spiced tomato gravy, a North Indian curry.

Cheese cubes and vegetables in creamy tomato makhani gravy.

Assorted lentils slow-cooked and thickened with cream and butter.

Green vegetable dumplings cooked in saffron gravy.

Thick rice-lentil pancake topped with cheese and chilli.

A crisp South Indian savory pancake with a cheese-pizza flavor.

Plain South Indian pancake roasted twice for a crisp finish.

Double-roasted rice-lentil pancake topped with onion, tomato, and coriander.

Vegetarian momos tossed in a fiery chilli garlic sauce.

Vegetables fried in Indo-Chinese style until crisp.

Fried potato pieces coated with honey in an Indo-Chinese chili preparation.

Fried vegetables get an Indo-Chinese treatment with a touch of honey.

Soft, chewy leavened flatbread finished with butter.

Soft whole-wheat flatbread brushed with butter.

Naan bread topped with cheese and garlic.

Tandoor-baked naan stuffed with melted cheese.

Spicy potato fritter layered with chutneys in soft, buttery pav.

Buttery pav stuffed with spiced potato, chutneys, peanuts, and pomegranate.

Eight crisp hollow puris filled with potato, curd, chutneys and masala.

Eight crisp hollow puris filled with coriander and mint-flavored water.