When the warm heat of summer lingers late into autumn, it’s known as an “Indian Summer”. So when the vibrant, tropical flavours of Chef Greg Couillard‘s North Indian-inspired fusion menu heat up a chilly November evening, we can all bask in the warm glow of a special meal by a unique culinary talent.
With smoked turkey and Ambrosia apples in a fragrant broth.
Tandoori Salmon Salad
Indian BBQ salmon fillet pieces over passionfruit and mango raita slaw.
Lucknowi Gosht Korma
Lucknow-spiced lamb with fragrant spices, hot chiles and sweet tropical aromas in a rich North Indian curry with chapati flatbread.
Chocolate Passionfruit Mousse
with tuiles, raspberry ripple cream and salted caramel
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.
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