Country 054 – Bangladesh (Premium Sweets)


Location
: 7025 Tomken Road, Mississauga
Websitehttp://www.premiumsweets.ca/

One of the few nice things about being in Mississauga is that it makes doing this blog pretty easy.  Ethnic food from all over the globe is readily available — including, of course, Bangladeshi cuisine.

I wanted to try the sorshe ilish — it’s one of Bangladesh’s national dishes, according to Wikipedia — but apparently Premium Sweets only have a small assortment of what’s on their menu available at any given time.  So I went with the mutton bhuna, which came with rice, naan bread, and a small cucumber salad.

Everything was tasty, but not much more; it was one of those inoffensively enjoyable meals that’s good, but not memorable in any particular way.

The mutton bhuna featured chunks of reasonably tender meat in a thick, mildly spicy curry base.  The mutton may or may not have actually been mutton, though; there was absolutely none of that mildly gamy, distinctive flavour that you get from lamb (a flavour that should only be intensified with mutton).  I suspect that they’re using beef instead.

The sauce was tasty; it’s nothing too mindblowing, but it’s a solid curry.

The naan came tightly wrapped in foil; I really wish they hadn’t done that.  The lightly crispy exterior that you get from freshly-baked naan had been completely steamed away inside the foil.  It was fine, but it had none of the textural contrast that distinguishes great naan from the merely good; it was just uniformly soft and chewy.

The cucumber salad was a really good compliment to the main meal, with its vinegary crunch providing a nice contrast to the rich curry.

And of course, you can’t go to a place called Premium Sweets without trying the dessert, so I got a selection of six of their Bangladeshi sweets.  I have no idea what any of them were or what they were called (quality food writing, right?), but they all had a similarly crumbly, fudgy texture and a nutty, vaguely exotic flavour.  A couple were more crumbly and a couple were creamier, but they all tasted about the same. I enjoyed them, but a bit more variety would have been nice.

Premium Sweets - the mutton bhuna Premium Sweets - the dessert

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Country 044 – Lebanon (Acacia Fine Foods)

acacia
Location
: 1170 Burnhamthorpe Road West, Mississauga
Websitehttp://www.acaciafinefoodsmississauga.com/

Thanks, Twitter — or more specifically, thanks, Suresh Doss (for the unaware, Doss has become the GTA’s go-to guy for recommendations on ethnic joints like this one).  I visited this place entirely thanks to this tweet, and I’m really glad that I did.

It’s a big place, and was almost completely empty when I showed up at around 12:30 on a Sunday (which, as will soon become clear, I think is a travesty).  I ordered the arayess, which I had never even heard of before, let alone tried.

It was amazing.  It’s ridiculously simple — it’s essentially just a fairly thin layer of spiced ground beef sandwiched inside a piece of pita bread.  It’s grilled over charcoal, which gives it a nice exterior char without making the bread overly crispy or crackly.

Whatever they’ve spiced the beef with tastes so good, and the juices soak into the bread so that the whole thing becomes an irresistible medley of beefy, perfectly spiced flavour.  It comes with two sauces for dipping — tahini and garlic — and while they’re both quite tasty, it was the garlic sauce that really got me all hot and bothered.  It was pretty much the standard thick white sauce that you get at most shawarma joints, but something about it made me want to grab a spoon and eat it straight-up from the container like pudding.

They gave us a couple of pieces of puffy, fresh-from-the-oven pita bread, and by the end of the meal I was tearing pieces off and dipping them straight into that amazing garlic sauce.

You can choose between fries, rice, or salad — since the tweet that brought me here specifically mentioned the rice, that’s what I got.

The rice, like everything else, was not kidding around.  Great flavour, and it complimented everything else perfectly.

I should also mention that my dining companion got the chicken and beef shawarma plate, and based only on the couple of mouthfuls I had, it seemed like some seriously top-shelf shawarma (I actually enjoyed it so much that I returned a few days later to try a chicken shawarma sandwich — it was quite good, though it was missing the crispy bits that made the shawarma on the first day so amazing).

I’m really not sure why the place was so empty — I’ve been doing this blog for almost a couple of years now, and this was easily one of the best meals I’ve had so far.  It was so good.

Acacia Fine Foods - the arayes Acacia Fine Foods - the chicken shawarma

Country 039 – Turkey (Kabab 49)

kabab
Location
: 5308 Dundas Street West, Etobicoke
Websitehttp://kebab49.com/

So, here’s a fun fact (an actual fun fact, not E!’s version of a fun fact): Turkish doner was actually the first version of that particular type of vertically-rotisseried meat, preceding the similar shawarma and gyro by at least a few decades.  I always assumed that shawarma was the O.G. vertical rotating meat-stack, but nope, apparently it’s doner.

And the version they serve at Kabab 49?  It’s superb.  I ordered the mixed doner plate, which comes with a salad, a big pile of sliced onions, a generous portion of delightfully greasy rice, a few slices of freshly-baked bread, and of course, enough shaved meat to feed a small family.

Everything on the plate is quite good (well, except for the onions — raw onions are the worst thing in the world, and no one is ever going to convince me otherwise), but the highlight is that amazing doner.  The mixed plate features chicken and a mix of veal and lamb, and both were fantastic.  The veal and lamb was a bit better than the chicken, but both were moist, had plenty of the crispy bits you’re looking for in this type of thing, and were really well seasoned.

The meat works just as well with the rice as with the fluffy, fresh bread.  Eventually, you eat enough of the doner and discover a couple of bonus slices of bread at the bottom of the plate, suffused with tasty meat grease.   And then you walk out of the restaurant clutching your stomach and wondering how and why you finished the whole thing, because seriously: that plate is enormous.  But you kept eating it well past the point that common sense would dictate that you stop.  That’s how you know it’s something special.

Country 024 – Ethiopia (Ethiopian House)

ethiopian
Location
: 4 Irwin Avenue, Toronto
Websitehttp://www.ethiopianhouse.com/

See, this is one of the big reasons I started this blog: I have zero experience with Ethiopian cuisine.  And who knows when I would have tried it otherwise — the inspiration for this particular excursion was entirely blog-related.

The moral of this story?  If you want to try new things, start a blog. (and ignore the fact that you could easily try new things without the hassle and work of maintaining a food blog — where’s the fun in that??)

My dining companion and I shared both the meat and vegetarian Bayaaynatu, which the menu translates as “of each kind,” and is essentially a sampler plate.  It all came on one enormous platter bearing a kaleidoscopic assortment of tastes and textures.  I’m not even going to try to describe them all, but I will say that there wasn’t a weak selection in the bunch.  I was particularly impressed by the diversity of flavours here; I sort of figured that everything would taste similar, but with few exceptions, each selection in the assortment had a personality of its own.

I really enjoyed it, though the meat in the dish at the top of the header photo was a bit tough, and the whole spread felt like it could have used more spice (hot sauce was provided, however).

There’s no classy way to eat this.  There’s no cutlery to be seen; you just tear off a piece of injera — a wheaty Ethiopian flatbread that’s kind of like a thin, spongy pancake — and start scooping.  The whole thing is served on a piece of that same bread, so eventually you’ll start tearing pieces off and eating that too.  Only one napkin was provided (though I’m sure I could have — and should have — asked for more), and without getting into too much detail, I’ll say that by the end of the meal that napkin had seen better days.

It’s also an intimidating amount of food.  My dining companion and I were defeated by the enormous spread, and neither of us are exactly dainty eaters.  Still, we did our best; when the food is this good, how could you not?

Ethiopian House - the restaurant Ethiopian House - the Bayaaynatu Ethiopian House - the Bayaaynatu