When we talk about Sindhi cuisine, the 1st thing that comes to our mind is Dal Pakwan or Teevan ( Sindhi Mutton Curry )

Sindhi cuisine is mostly influenced by Pakistani, Irani and Arabian cuisine. The vegetarian part is influenced by Gujarati and Rajasthani food.

Their secret to amazing food is keeping it simple. Minimal spices and very less oil is used in their food, which is contrary to the…

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1214 Queen Street West, Toronto

The hotel has been standing on the corner of Gladstone and Queen West since 1889. It's a hub that combines art, design, music, food, drinks and events. On the main floor, you'll find two restaurants, stairs to the upper levels and a beautiful antique elevator. The space is cozy with dark wood panels and hardwood floors with splashes of art on the walls and the ceiling. The Victorian structure has a lot of character, from the exterior brickwork to the beautiful arches above the windows and doorways. It's a neat art-space to visit if you happen to stumble upon it.

Blackberry Gin & Tonic  |  Beefeater 24, muddled blackberries and mint leaves

Mushroom Salad Roll  |  Grilled king mushrooms with vermicelli noodles, spring onion, radish and truffled hoisin sauce

House Chorizo  |  with avocado salsa on crispy polenta

The night started with with a blackberry gin and tonic, mushroom salad roll and house chorizo. The cocktail was sweet, fizzy and colourful, right up my alley! The little appetizers were fresh, light and tasted great. I really enjoyed the chorizo, salsa and polenta. Plus, they look cute! After the appetizers, we were served 6 sample-size dishes from their spring menu. 

Blue Crab Salad  |  Fennel-roasted tomatoes, coconut lime dressing, on charred romaine heart

Saucy Rib 'Nibblers  |  Ontario lamb ribs, sweet hoisin BBQ sauce and celeriac slaw

The Jerk  |  Spicy pulled jerk chicken with slaw on a soft house-made coco bread pocket. Side of rice and pea fritters and mango chutney dip

These dishes were showcased on beautiful white plates with colourful ingredients. The blue crab didn't stand out from the creamy dressing, it almost masked the freshness of the crab. The next dish was my favourite out of all the dishes! The Saucy Rib ' Nibblers was fall-off-the-bone tender with a delicious hoisin BBQ sauce. This dish could probably convert a lamb-hater to a lamb-lover. Because lamb has it's own strong, distinct taste, it doesn't usually sit well with a lot of people. That distinct taste was really faint in these ribs and that's what I liked about it, yum. The spices in the jerk chicken was flavourful too. The slaw added a nice crunch to the soft chicken and bread pocket combination. The side of rice and pea fritters was interesting. Crunchy exterior with a soft interior, paired with a sweet mango chutney dip. 

Texas Tempeh Burger  | 48hr marinate organic tempeh, crunchy onion rings, wild mushrooms, BBQ sauce and aged cheddar

Pad See Ew  |  Traditional broad rice Thai noodles, wilted mustard greens, savoy cabbage, peanut-candied bird chili garnish

Vindaloo Pork  |  Local pork tenderloin, brown butter confit grapes, new potatoes, endive and vindaloo sauce

The next three dishes were great! The Texas Tempeh burger was unexpectedly delicious! I've had king mushrooms in a lot of Chinese stir fry dishes, but I would have never thought to put it in a burger or anything else! Although the tempeh didn't have the greasy, meaty, flavourful taste of a real burger, the condiments made this burger shine. I really enjoyed the crunch from the onion ring and the powerful flavours from the king mushroom and the aged cheddar. Next, was Pad See Ew. A popular Thai noodle dish stir fried with soy sauce, garlic, meat, Chinese broccoli and a touch of sugar. What's different about this version, is the texture of the noodles. They were el dente, slightly under cooked. The noodles were treated like pasta, cooked until tender with a bite. It was a nice twist, but I still think I prefer softer noodles for Pad See Ew. The candied chili was a nice touch and beautiful garnish! The last dish before dessert was Vindaloo Pork. The local pork loin was cooked to a medium and retained its juices and tender texture. It sat on a smear of vindaloo sauce. It was just enough to compliment the pork and not have it drown in powerful spices. It's also beautiful to look at!

Mexican Chocolate Fudge Brownie  |  Guajillo chili, salted caramel sauce

Finally, dessert. The brownie sat in a chocolate sauce topped with a luxurious salted caramel drizzle. The first bite was sensational, not overly sweet, rich or dense. I want more of this! The restaurant and the hotel have unique characteristics. Homey and sophisticated. It's decorated with one-of-a-kind pieces, interesting hanging lamps and eye-catching wall art. It's a home for art and culture on Queen West.

Here's what we enjoyed reading this week:

The Ultimate Guide to Avoiding Airline Fees via Wanderplex

How to Become a National Geographic Explorer via National Geographic

The Many Steps Alaska Takes to Put Food On Your Flight via Cranky Flier

How to Create a Travel-Themed Christmas Tree via Adventures With Ben