Pre-order online until THU May 21, 10pm
Pick up on FRI May 22, 6-7:30pm
Toronto culinary icon Greg Couillard may have earned himself an international reputation with his unique fusion of diverse culinary traditions, but food culture has been producing unexpected mash-ups for centuries. When India was under British rule, English and Indian culinary ideas, ingredients and influences regularly collided and combined in novel ways. With his signature creativity, Chef Greg concocts a perfect antidote to the food blahs, taking comfort food classics and re-imagining them with a vibrant palette of Indian spices.
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Mulligatawny Soup
Mulligatawny (from the Tamil for “pepper broth”) was originally a curry-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s early-spring version is vegetarian, with aromatic local vegetables like parsnip, turnip, celeriac and Ambrosia apples.
East India Co. Shepherd’s Pie
Here Chef Greg elevates the most comforting of classic British fare – Shepherd’s Pie – with the vibrant flavours of Kerala in Southern India. A rich mix of ground lamb & beef in a spicy, deep red gravy together with carrots, green beans, peas and corn, topped with a mash of local squash, sweet potatoes & Yukon Golds, baked to a golden, crispy crust; served with a fresh green sautée of spinach, zucchini & garlic. Also available #Vegetarian
Slumdog Millionaire Chocolate Caramel Squares
Crispy puffed rice enrobed in a ganache of high-quality dark chocolate topped with decadent salted caramel.
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Lamb & Beef –or– Vegetarian
Dinner for 2 $48 • Dinner for 4 $90
Order at the bottom of this page
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It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! — which can be purchased online at foxmarket.ca
