Seared Calamari with lemon, coriander and coconut butter (photo by Gizelle Lau)
The dining options along The Danforth, an area long referred to as Greektown, continue to diversify with the arrival of Aravind, an unassuming little restaurant that transports diners to the southern Indian state of Kerala, but uses high-end Canadian ingredients to get them there. Thus, instead of variations on curried lamb or heaps of butter chicken, expect meticulous little appetizers like seared calimari with lemon, coriander and coconut butter ($9), and such mains as and Dungeness crab biryani ($21). Owner Aravind Kozhikott was a barman at Marc Thuet’s former Toronto restaurants—his expertise is evident in his Indian flavour-infused cocktails.
Stay, Dine, Do
