Moira Clark and Alia Toor met at Sheridan College where they are studio professors in the Art & Art History Program. Realizing they had both been involved in the Toronto arts community since the beginning of time, but had never crossed paths, they bonded over art teaching tips and cooking recipes. After baking and sharing Christmas cookies together, they knew they had higher dreams of grandeur.

Faced with less time to make real art but more time to drink wine, discuss the connections between food and art and cook, they decided to collaborate on a dinner night. Thus, Art School Masala was conceived. With a love for simple cooking, spicy food and an inexorable need for approval (like all artists), they are cooking a meal not to be missed. Spicy channa, chicken thighs glazed with masala maple syrup, basmati rice and raita will be a meal worthy of any art school degree.

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Channa (curried chickpeas) with basmati rice
$8

Maple-glazed masala rubbed chicken thigh
+$4

Cool creamy yogurt raita
+$1

Special: Art School Brownie
$2.50
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Moira Clark is a painter who lives and works in Toronto, and teaches painting in the Art & Art History Program at Sheridan College, a collaborative program between Sheridan and University of Toronto Mississauga.
http://moiraclark.weebly.com/

Alia Toor is an artist, educator and cultural worker whose interests lie in the intersection of culture, media and education. A reluctant cook who has realized her hidden talent, she loves to try new recipes and forget the day when she had to learn to make roti (she cried the whole time).