More than Maple

Higgins does have a point as Canadian cuisine is hard to define since it borrows from the various cultures that have influenced the country. Chef Oliver Li,Chef Higgins’ understudy,thinks,“Canadian food suits the world’s palate as it is the result of so many cuisines coming together in perfect harmony”. Both coasts naturally gravitate toward seafood; Higgins says that the Eastern coast has a strong Asian influence,Quebec has a huge French influence and Central Canadians lean towards meat and potatoes. While one associates Canada with maple syrup,Canadian bacon (from the pork loin,not belly) and Poutine,it does have a less stereotypical culinary history involving meats from animals such as beavers,elks,moose and reindeer that still prevail in some regions.

Sadly,given Indian game meat laws,we won’t be able to try the above animals. The promotion,which runs until November 1,includes a Sunday Brunch at Café Prato and a formal plated dinner tonight which features some Canadian wines.

Higgins,Corporate Chef of the George Brown Chef School in Toronto,loves Indian food,particularly curry,and promotes cooking as a craft,using simple ingredients. “I believe in applied learning; good food for me isn’t about using luxurious ingredients such as foie gras. As a chef,it is easier to work with a filet mignon whereas secondary cuts require more skill,” he points out. Unlike purist chefs,though,Given that Canadian cuisine has borrowed so much from immigrant influences,it is a surprise that they haven’t adapted the perilous fast-food culture of neighbours USA. “Canadians are more health conscious and aware of what they eat; even fast-food chains emphasise on fresh food,” Higgins says.

Higgins also disclosed that Canada produces wine despite having lots of snow. “The climate is suited for good Riesling and Gewürztraminer,as well as some Chardonnay,and some very good ice wines,” he explains.

Canadian food,Higgins admits,will never take over the world,partly due to it having a muddled identity. Promotions like these are particularly useful as they allow further fusions of cuisines that seem to be the bedrock of Canadian food. Especially in India as it allows Higgins to try some more of his beloved curry.