Holy Basil
6039 Erin Mills Pkway L5N0G5 Mississauga, ON, Canada

What a great first day! So thankful for all the people who braved the weather to try some sliders and the initial rave reviews are such an energy boost. We will be back in full swing today starting at 5 pm so place a delivery or pick up order through @ubereats or hit the order now button in our profile. Looking forward to seeing you lovely people this evening. Walk-ins at Aunty’s kitchen are also always welcome.

Can’t wait for our official launch tomorrow! Remember 3 ways to order: delivery through @ubereats @skipthedishes, order for pick up through Uber or skip or just walk-in at @auntys_kitchen. We’ll be there between 5-10 this long weekend and then we’re back every weekend (Fri-Sun) for a limited time. Time for some sliders and sides #popupshop #foodie #mississauga #restaurant #halal #southeastasia

Have some exciting news to share. Soon we will be launching a delivery pop-up with our friends from @auntys_kitchen. Concept is simple: South East Asian inspired sliders and sides that will available through @ubereats @doordash @skipthedishes. Menu details to be released soon - pictured above is our roasted tamarind mushroom and eggplant with pickled carrots and daikon aka #flavourbomb. Launching soon! #popup #restaurant #delivery #thaifood #asianfood #foodie #instafood #instagood #mississauga #toronto #halal

Now that #quarantine is back in fashion I figured a simple recipe may be in order. Measured on a ratio of taste/flavour to effort required, Chicken Karahi (Wok Chicken?) has to be one of the top dishes in the world. This is a true #Pakistani dhaba or restaurant style recipe so naturally the oil is excessive but key, plus most of it can be removed. Try not to skip on the initial frying as the browning adds a depth of flavour and prevents the chicken from just breaking apart: ...- 1 skinless bone-in chicken cut into at least 16 pieces ideally - 1/2 - 1 Cup neutral oil (some will be discarded) - 2 teaspoons salt - 5-6 tomatoes (600 grams) quartered - 4-8 Large green chilies (medium hot) roughly chopped - 2 inch ginger minced - 1/2 teaspoon red chili flakes - 1 teaspoon lightly crushed coriander seeds - 1 tspn dried fenugreek - trust me on this one - 1/2 teaspoon toasted cumin freshly ground - Fresh ground black pepper - 1/2 tspn - For garnish: Ginger chopped in matchsticks, chopped coriander, Long green chili roughly chopped Method: 1. Ideally use a wok but another wide pot will also do. Since I don’t have a gas burner I used this beautiful @lecreuset pan gifted by @jatoimarvi. Pre-heat on high heat and then add oil so that you can comfortably fry the chicken. Add the chicken and salt and fry on high for 7-8 minutes until you get a nice reddish colour on the chicken. Occasionally move the chicken around for even cooking. You can remove some of the excess oil after this 2. Now on med-high add tomatoes, chilies, ginger and red chili. Mix well and then add 1 cup water. Cover and cook for another 7-8 minutes to allow the tomato to fully breakdown. Mix occasionally to break up tomatoes. 3. Once tomatoes have fully broken down, add the coriander seeds, fenugreek and cumin (if using). Continue cooking until the oil separates, stirring occasionally. Add the black pepper, stir and then add the garnish. Serve in wok with naan - never rice or anything else, just plain naan (I'm looking at you garlic naan people) #pakistani #instafood #homecooking #desi #indian #recipe #toronto #tofood #catering

Definitely one of my favourite recipes from #sweet blackberry and star anise friands - a wonderfully chewy texture, nutty because of the brown butter and almond flour and slightly tangy. @helen_goh_bakes @ottolenghi #eatsweet #dessert #homecooking #baking #instafood #toronto #tofoodies