Metro Morning‘s food stuff guide Suresh Doss joins us each individual 7 days to talk about 1 of the numerous excellent GTA eateries he is uncovered.

This week, he talked about Teta’s Kitchen, a cafe that blends Lebanese and Indonesian cooking types in one of a kind and delectable approaches.

Below is a frivolously edited transcript of Doss’s dialogue with Metro Morning host Ismaila Alfa.

Suresh Doss: In the past I would have stated you never frequently see two forms of delicacies blend in Toronto. But in the past ten years you are starting off to see how — given time — cuisines and folks will interact, blending concepts.

There is so significantly extra experimentation now, and it is coming with each other much more organically. As an alternative of two cuisines staying compelled to each individual other, it is much more symbiotic and complimentary. As in modern case in point. Teta’s Kitchen area. 

This restaurant is run by a few women, Mary, Elita and her sister Shirlin. It is a 12 months-aged stall in the FLIP Kitchens Foodstuff Corridor in North York on Yonge Street.

Here you will uncover this relationship of Lebanese and Indonesian cooking kinds.

Gulay ayam padang, an Indonesian hen curry, at Teta’s Kitchen area. (Suresh Doss/CBC)

Mary informed Doss during an interview: “I approached Elita and she was in. She was like yeah let’s do this. We made the decision to combine both equally of our cultures, both of our food items in a person area … And then later on it was kind of like a organic progression where we released a couple of fusion dishes as effectively, when we commenced to operate with each others’ delicacies.”

Alfa: I understand Lebanese and Indonesian are cuisines with various flavour profiles and cooking strategies.

Doss: There is some overlap when it comes to sure employs of spices: turmeric, coriander, cumin. But the strategies are very unique. You have the concept of sluggish cooking that is predominant in one particular tradition, and the concept of freshness and crunch and veggies in raw variety as a emphasis in the other.

Elita plating the rendang rooster at Teta’s Kitchen. (Suresh Doss/CBC)

Teta’s Kitchen area genuinely is about this coalescing of yogurt and coconut milk, of rice and pita. Having the spices that are frequent in just one area, and cooking them utilizing techniques from one more. But very first permit me preface by saying that you will uncover some classic dishes from each tradition on the menu.

Just one of my favourite dishes below is Elita and Shirlin’s rendang: sluggish cooked beef the place the sauce thickens up more than hours and it can be served with a boiled egg that is doused in a fiery crimson chile sauce, more than rice. Mary has this fantastic chicken pita on the menu — marinated hen in garlic and yogurt that is cooked around charcoal, shish tawouk design. It can be tenderly presented in a pita or on rice. 

This is a place exactly where you can sit down and have a plate of mango salad on your left, and a plate next to it with roasted veggies coated with drizzles of tahini and parsley and sumac.

Pandan chicken kebab with rice at Teta’s Kitchen. (Suresh Doss/CBC)

Alfa: And then there are the hybrid dishes … tell me about all those.

Doss: I am going to give you a few examples. There is a person dish that they’ve appear up with termed Pandan Chicken Kebab.

This is the idea of taking cubes of chicken — Mary reimagines it by marinating it with the spices of Indonesia —  and it is marinated in pandan leaves, lemongrass, lime leaves and other herbs. And then it is really cooked shish tawouk model. The lemongrass and pandan are seriously complimentary with the way it is really cooked.

There also loads of vegetarian selections and variations of what I am speaking about below, like the falafel

Satay ayam, an Indonesan hen satay with peanut sauce served with lontong (rice cakes). (Suresh Doss/CBC)

Alfa: Is there a special falafel at Teta’s?

Doss: You can get falafel as you know it, there is certainly a edition with chickpeas and onions, parsley and sumac. And then there is certainly what Mary and Elita call the “Indo Falafel.” It has a extremely distinctive but superb flavour profile.

Mary informed Doss for the duration of an job interview: “Its generally just a combination of technique and flavour from both of those cultures. it tastes actually fantastic, provides out a new form of flavour … Nowadays with the merge of cultures in particular in a spot like Toronto where you have so several diverse varieties of people, so several various styles of meals and components out there, why not check out and arrive up with combinations that might be astounding, which you just never ever imagined of?”

This falafel, it appears to be like familiar, but there is this faint scent of lemongrass and galangal that lands on your table when the plate is introduced. And then when you crack into the warm fritters, it just fills up the space. And it helps make sense, it doesn’t come to feel compelled.

A falafel wrap served at the restaurant. (Suresh Doss/CBC)

It can be also a flavour profile that stays with you. You don’t forget how the Chile and the galangal accented the chickpea combination, and in a very respectful way where both of those streams of influence are revered and made use of effectively. 

Mary said it most effective: this is genuinely a fantastic instance of how you see the delicacies of Toronto is evolving as minds arrive jointly and as our palate matures and widens.

The falafel wrap and pandan chicken kebab at Teta’s Kitchen. (Suresh Doss/CBC)