Read more:Article Continued BelowThis past winter, Debu Saha opened Spice Indian Bistro at the corner of Richmond St. E and Sherborne St. in Moss Park. ( Andrew Francis Wallace / Toronto Star ) Debu Saha calls Prashad: Cooking With Indian Masters by J Inder Singh Kaira his “bible.” ( Andrew Francis Wallace / Toronto Star ) Debu Saha is famous for not holding back on spices. ( Andrew Francis Wallace / Toronto Star ) Debu Saha’s brown onion gravy sauce. The food he makes at Spice Indian Bistro has the requisite butter chicken, though it’s sublime with a subtle burn and the zip of fresh ginger. In a large skillet over medium-high heat, heat 2 tablespoons (30 mL) oil.

Source: thestar May 22, 2018 19:07 UTC