October 2019 Digital Issue

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FOOD FILE TASTES OF THE WORLD Middle-Eastern dishes, such as Kefta Karaz (above right) have put Montreal’s Kaza Maza on the culinary map CALL US TO SEE WHY THEY’RE THE BEST SMOKERS IN THE WORLD www.kendale.ca | 888-887-9923 both rural and urban areas. Newcomers to Canada have started food businesses that have further enriched their regions’ food culture and contributed to the nation-wide demand for authentic menu items. Plant-based and flexitarian lifestyles are becoming increasingly popular among Canadian consumers and globally inspired foodservice offerings are a natural way to help meet this demand. Spiceheavy, texturally diverse menu items inspired by the Middle East, India, Latin America or Southeast Asia pack vegan and vegetarian dishes with flavour and protein. “We do get a lot of vegetarian guests and have a lot of vegetarian options on our menu,” Sakr continues. “Half of our menu is vegetarian. We didn’t have to invent any new dishes; this is what we’re eating back home — classic recipes.” Traditionally, globally inspired foodservice options such as Thai, Chinese or Indian cuisines have been limited to QSR’s, takeout and casual eateries, but 25 years ago, Indian-born and Europeantrained chef Vikram Vij — together with his partner Meeru Dhalwala INSPIRED TASTES Indian-inspired pork tenderloin dish from Vikram Vij — challenged that idea by opening Vij’s Restaurant in Vancouver. They started a trend that combines high-end, classical technique with authentic food traditions; serving dishes such as classic Lamb Popsicles (marinated in wine and served with fenugreek-cream curry; $11 each) and sablefish in tomato, yogurt and garam-masala broth ($32.50). “I studied in Austria, so you have to look at it from a different approach: a young boy who’s a French-trained chef, who felt his cuisine was not being represented properly,” he explains. “Even though Indian food is as complex as any cuisine in the world — it was always represented as cheap, all-you-can-eat buffets. I wanted my cuisine to receive the same love and respect as any other [high-end] cuisine in Canada.” According to Vij, a shift has occurred in the way people want to enjoy globally inspired foods in Canada. Technological advancements within foodservice have made ordering a meal for delivery an easy task and has ultimately affected the way Canadians are dining out. “If you have a 110-seat Indian restaurant [in Canada], you’ll struggle,” he says. “More diners are choosing larger, mid-range chains that offer a variety of globally inspired dishes than smaller, independent restaurants serving a specific type of cuisine. You’re better off opening a 45-seat restaurant and having to turn people away.” In addition to Vij’s Restaurant, Vij and Dhalwala own and operate Vij’s Rangoli and My Shanti (both in Vancouver) and Vij’s Sutra, located in Victoria. Vij has recently expanded his business to supply other segments of foodservice. These offerings include a variety of quality Indian-inspired flash-frozen meals suitable for large-scale catering, which are sold in bulk (including several vegetarian options). Kendale_QV.indd 1 2018-05-15 3:37 PM 20 FOODSERVICE AND HOSPITALITY OCTOBER <strong>2019</strong> FOODSERVICEANDHOSPITALITY.COM
Spiced Pork Quiche More than NACHOS Pace ® Chunky Salsas and Picante Sauces are more versatile than you think! Serve it as a traditional dip, delicious topping, or use as a cooking sauce to add zesty flavour to meat, vegetables or pasta. Great at any daypart – even with eggs at breakfast! No artificial colours, flavours, preservatives, thickeners or fillers. Sizzling Salsa Shrimp Skillet To T rtilla-Crusted Arancini Easy Huevos Rancheros Visit campbellsfoodservice.ca/brands/pace to learn more.
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October 2019 Digital Issue

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