Pre-order online until TUE Mar 9, 10pm
Pick up on WED Mar 10, 6-7:30pm
Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once dubbed The Spicemeister by local food critic Joanne Kates. The vibrant, tropical flavours of this North Indian-inspired fusion menu are sure to heat up a chilly, late-winter evening.
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Mulligatawnish 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 version is vegetarian, with leeks, white turnips and celery playing with dal and apples in an aromatic curry broth.
Tandoori Salmon
Tandoori masala is a distinctive Indian spice blend typically used as part of a yogurt-based marinade for items destined for roasting in the blazing heat of the round clay tandoor oven. It produces an attractive red-tinted exterior, a tender & juicy interior, and fragrant, tangy and complex flavour profile with a touch of heat. Tandoori chicken (and it’s newer British derivatives like Tikka Masala) have become popular dishes the world over, but the technique and spicing works beautifully with fish as well.
Baked tandoori-spiced salmon fillets served over a colourful vegetable biryani and paired with a chunky cucumber & yogurt raita, and Greg’s inimitable mango chutney. Also available #vegetarian with tandoori cauliflower.
Mango Trifle
English trifle takes a South Asian detour with passion fruit, Alfonso mango and custard layered with pound cake.
Fish, Vegetarian, or 1/2+1/2
Tandoori Dinner — $48 for 2 • $90 for 4
Due to high demand, this event is SOLD OUT. Thanks for your support and sorry for any inconvenience.
ORDERING FOR THIS EVENT IS CLOSED. PICKUP IS WED 6-7:30PM
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, it would not be hyperbole to suggest that he 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
