Lifestyle /
Restaurant Review: Toronto’s Bindia Indian Bistro
The dishes you need to try at Toronto's new Bindia Indian Bistro.
Bindia Indian Bistro
16 Market Street, Toronto, Ont.
ANOKHI MEDIA’s blog editor, Swati Bhatt Vyas, and I were recently invited for lunch at Toronto’s new Bindia Indian Bistro. As I got into my Jeep, I hungrily inputted the address into my GPS. I double-checked as it said the restaurant was right next to St. Lawrence Market. My first thought, they better be sourcing their ingredients fresh from the market, as it was named the world's Best food market by National Geographic in 2012.
The driving force behind Bindia is owner Michael Kapil and his brother-in-law Chandan Mohan, the head chef. Sitting there talking to them really inspired me. They are both really passionate about what they do, and they created a modern restaurant that promises quality ingredients without compromising the true flavours of Indian food.
The Bindia team of brothers (on left) greeted us warmly
Here’s a taste of our culinary journey through the menu at Bindia.
Appetizers
Tandoori Jumbo Prawns, $18
These suckers were huge. The marinade was spot on, had a nice kick, and the green chutney was really nice to dip into. One of my favourite ways of enjoying jumbo prawns is from the tandoor, because everything is always juicy. The prawns were moist, full of flavour, and one of the best dishes of the day.
Paneer Tikka Masala, $15
The paneer was lightly marinated in yogurt and mild spices, so the flavours focused on the paneer itself. It was served with tandoor-baked onions and bell peppers.
Main Dishes
Chicken Tikka Masala, $17
Boneless chicken pieces cooked with onions, green peppers and spices in an aromatic masala sauce.
Bhuna Lamb, $17
Marinated lamb pieces cooked with bell peppers, coriander, onions and tomatoes in an aromatic masala sauce.
Vegetable Korma, $14
The Vegetable Korma is composed of fresh mixed vegetables cooked in a mild creamy cashew sauce.
All the mains were executed exceptionally well, using fresh ingredients from St. Lawrence Market. You would expect these dishes to be really heavy, but no cream is used, and only a little bit of oil for the tadka (onion, ginger and garlic base).
My favourite was the Vegetable Korma, which had a really nice balance of creaminess and the perfect amount of gentle spice.
Second would have to be the Bhuna Lamb, as the meat was so fresh and prepared perfectly. The Chicken Tikka Masala was also nicely done, not too spicy and beautifully cooked.
Dessert
Every Indian meal must end with a sweet. Bindia's desserts are all made fresh in-house.
Gajrela, $8
This moist Indian dessert had the perfect amount of sweetness that enhanced the natural carrot flavours.
Kulfi, $6
The kulfi was made by boiling milk at a high temperature for hours, and free of any additional cream. The cardamom-flavoured ice cream was served over shredded coconut, which left our taste buds full of excitement after a fantastic meal, from start to finish.
If you’re looking for Indian food that is calorie-conscious, then Bindia Indian Bistro is the restaurant for you. They keep true to Indian flavours, but balance it well for Western palates. The down-to-earth owners always take the time to connect with customers to make sure you leave happy and satisfied.
All Images Courtesy Of: Rick Matharu
Rick Matharu
Author
Rick is the winner of Food Network’s Recipe to Riches for his Butter Chicken Lasagna, he loves exploring exotic flavours, family favourites, is known for his unique twist to famous classics. He is all about innovating everyday food. www.RicksGoodEats...
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