I come here for lunch with friends from a graphics firm because we can always get a long table where we can stretch out drawings and move freely. We've also come to enjoy the fusion-ness of the food, one of Toronto's unique gifts to the culinary world and the inspiration behind a major theme of my 2013 book, The No-Nonsense Guide to World Food, which argues that fusion is the way of the future, in cooking and growing.
From the pain of diaspora, people forced to migrate from their country of birth and find a home far from the country they grew up in, comes fusion food -- in this case a little Tibetan, a little Nepalese, a little northern Indian, a little Parkdale. So they serve Indian railway tea, a little sweeter and stronger than what we've come to know as chai tea. The same kinds of adaptations hold for other foods.
Our table's fave was the cauliflower, fried gently and a few large spoons of chopped onion greens and other spices tossed in.
Canadians need to be grateful for the banquet which immigration has brought us.
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