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It wasn’t long after Arvinda Chauhan opened an Indian cooking school that word got out that the school, which concentrated on healthy gourmet classes, was a must for Canadians wanting to broaden their culinary horizons.
Capturing the trend to eating seasonally and locally, a number of Canadian cookbooks this fall featuring recipes to help readers do that in their own kitchens.
Twenty-five years ago one of Toronto’s most popular retail gourmet food shops opened its doors, aiming to attract customers who appreciate delicious products handmade in small batches from the finest ingredients.