A Taste of Toronto: Recipes From World-Renowned Chef Pravin Bagali
Chef Pravin's Poke Bowl. Photo: Courtesy of Sheraton Gateway
Chef Pravin Bagali has travelled the world, cooking at luxurious resorts in the United Arab Emirates, Maldives, South East Asia and India — so it’s fitting that he’s recently taken the helm at the newly rejuvenated restaurant in the Sheraton Gateway at Toronto Pearson International Airport
The brand-new restaurant is called &More — and no, that’s not a typo. The name accurately summarizes the chef’s global approach to cuisine and is a nice nod to members of the 200 or so ethnic groups that call Toronto home. Chances are, chef Pravin can conjure a dish that accurately reflects the ingredients and cultures of just about any part of the world, which makes Toronto a great spot for him to land. The city’s diversity and status as a cultural hub make it unique in the world.
Bagali intends to complement that melding of cultures with a menu that harmonizes with the multicultural fabric of Toronto. This is a guy who bungee jumped in Macau for a chance to dine with internationally renowned chef Nobu Matsuhisa. He fished lobsters with local fishers in the Maldivian Sea. He studied cheesemaking in Amsterdam. Understandably, fresh and seasonal ingredients form the basis of his approach as a chef.
The all-day menu (11 a.m. to 11 p.m.) at &More is basically a tour of Toronto’s culinary hits, with a few stops across Canada and beyond. For a sampling, we serve up some of his recipes including such palate-pleasers as Avocado Almond Hummus and Roasted Cajun Salmon — but first some culinary notes from chef Bagali.
Q&A With Executive Chef Pravin Bagali
Flavour boosters: Can you share your favorite flavor boosters — and any other secret weapons?
I love using chili peppers in my dishes to pep up some spice.
Easy entertaining: What is your go-to dish for cooking/entertaining without the stress?
Being born and brought up near the Arabian Sea with an abundance of seafood, I love to cook fish and shrimps. My go-to dishes are baked silver perch peri-peri and chargrilled jumbo shrimps tossed in garlic-chili sauce.
Must-have: What items/ingredients do you keep stocked in your pantry/fridge?
It’s all about fresh herbs. I like to have oregano, thyme and cilantro readily available.
Finding comfort: What is your go-to comfort food dish?
Chicken tikka masala is a favourite comfort food.
Snack attack: What is your favorite snack, healthy and otherwise?
Snap pea crisps.
Dishes to cook with the kids or grandkids
Banana foster quesadilla is a dish I like to cook with my kids. It’s Nutella spread lightly on six-inch tortillas, filled with bananas caramelized in butter and brown sugar, shredded Monterey Jack cheese, and cooked on a flat top. It goes well served with a dollop of vanilla ice cream.
RECIPES
Avocado Almond Hummus
Ingredients:
1 large tbsp smashed avocado
1 large tbsp marinated tomatoes
1 piece Lavash (pita bread)
2 pcs each crudités – asparagus and baby carrots
2 pcs gem lettuce
Instructions:
1. Arrange the almond hummus on a plate.
2. Garnish with sumac and cilantro, accompanied with assorted crudités and lavash.
Allergens: Gluten, if served with lavash, otherwise this dish is completely vegan.
Almond Hummus
Ingredients:
½ cup almonds
¼ cup tofu
1 pce roasted garlic
½ pcs lemon zest- ½ pcs
½ tbsp lemon juice
½ tbsp toasted cumin powder
¼ cup almond milk
Instructions:
1. Soak almonds overnight to soften.
2. Remove almonds from water, discard water
3. Blend almonds with almond milk, until smooth.
4. Add roasted garlic and tofu, toasted cumin powder, blend until smooth
5. To finish off, add lemon juice, zest and incorporate fully.
6. Season with salt to taste
Avocado Lime Crema
Ingredients:
1 avocado, skin off, roughly cut
¼ cup sour cream
½ tbsp fresh green lime juice
Instructions:
Combine all ingredients in blender.
Roasted Cajun Salmon
Ingredients:
6 oz salmon, cajun marinated
2 oz grilled corn salsa
8 halves fingerling potatoes, herb marinade
3 oz sautéed seasonal vegetables
Instructions:
1. In bowl, arrange in below sequence: roasted fingerling potatoes, then
seasonal vegetables.
2. Pan sear and roast salmon to medium well
3. Grilled corn salsa on top of salmon Garnish with cress
Allergens: N/A
Grilled Corn Salsa
Ingredients:
1 large ear of corn
¼ red onion (diced)
1 ripe tomatoes (seeds removed and diced)
½ tbsp fresh lime juice
Whole serrano or jalapeño pepper (seeded and minced)
Fresh cilantro
1 tbsp olive oil
Instructions:
1. To grill corn (preferably over charcoal for best flavour), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little colour, 2-3 minutes, rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavour
4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
Allergens: Gluten-Free, Vegan
Tuna Poke Bowl
Ingredients:
3 tbsp yellowfin tuna, dressed in sambal mayo marinade
3 oz sushi rice
2 tbsp shiitakes, julienned and glazed in a sticky soy solution
2 tbsp cubed compressed watermelon
2 tbsp smashed avocado
2 tbsp diced cucumber
2 tbsp pineapple slaw
Drizzle of Sambal lime aioli
Instructions:
1. Arrange all ingredients in bowl
2. Garnish with toasted black and white sesame seeds and cilantro cress.
Allergens: N/A
Sushi Rice
Ingredients:
½ cup sushi rice
1 cup water
Instructions:
1. Wash rice thoroughly until the water runs clear.
2. Combine rice and water and steam uncovered at 100 celsius for 30 minutes
3. Once removed from oven, allow to sit for 2 minutes and gently season.
Compressed Watermelon
Ingredients:
1. Cut watermelon into 1-inch (2.5 cm) slices, seeds removed.
2. Place sliced and seeded watermelon into vacuum bag, or zip lock bag.
3. Lightly season with sea salt and fresh lime juice
4. Compress watermelon by sealing.
5. Set aside and allow the fruit to compress for a few hours.
6. Cut into half-inch cubes
Smashed Avocado
Ingredients:
1 avocado
½ red onion, finely diced
½ tomato, deseeded, finely chopped
2 sprigs cilantro, finely chopped
½ tbsp fresh lemon juice
Salt, to taste
2 tsps olive oil
Instructions:
1. Smash whole ripe avocados with fork.
2. Combine all the remaining ingredients and mix.
3. Season to taste
Pineapple Salsa
Ingredients:
½ pineapple, diced small
¼ red bell pepper, diced small
½ red onion, diced small
2 sprigs cilantro, finely chopped
Salt
Sushi vinegar
Instructions:
1. Mix all ingredients
2. Season with salt and sushi vinegar to taste
Lime Cilantro Sambal Mayo
Ingredients:
1 oz Sambal chili paste
¼ cup mayonnaise
2 sprigs cilantro, finely chopped
½ tbsp fresh lemon juice
Red onion finely chopped
2 tsps honey
Instructions:
Blend all ingredients together.
Urban Salad
Ingredients:
½ cup mixed greens
1 oz shaved vegetables (carrots, radish and candied beets)
.5 oz candied pecans
Preserved lemon vinaigrette
Parmesan aioli, drizzle
Note: The urban salad can be served with grilled chicken breast or roasted Cajun salmon
Allergens: Dairy, Nut
Preserved Lemon Vinaigrette
Ingredients:
.05 ml lemon juice
.25 ml white Italian condiment (white vinegar)
5 pcs preserved lemons, rind only, finely chopped
3 pcs cloves
Minced garlic
1 tbsp dijon
Kosher salt
½ tbsp sugar
.25 ml olive oil
.25 ml canola oil
Instructions:
1. Place all ingredients except the oil in bowl and mix.
2. While mixing, add the oil slowly in steady stream until it’s fully incorporated.
3. Season to taste
Parmesan Aioli
Ingredients:
½ cup mayonnaise
¼ cup grated parmesan
3 pcs medium cloves of roasted garlic
½ tbsp olive oil
¼ tbsp Kozliks mustard
5 ml green lime
Black pepper
Salt
Instructions:
1. To make roasted garlic
2. Preheat the oven to 375 F
3. Rub the garlic cloves with olive oil, salt and pepper.
4. Bake it for 15 minutes till golden brown and can easily mash with a fork.
5. Add the roasted garlic and the rest of the ingredients in mixing bowl and mix till smooth and creamy.
6. Top salad with preserved lemon vinaigrette and shaved vegetables, candied pecans on top, and drizzled parmesan aioli.
6. Refrigerate before use.
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