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 One of the best Indian Restaurants in Canada, let alone Ottawa... you've got
great variety of food, and one of the best buffet lunches in town!"
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"Haveli" in the Indian Sub-continent is recognized as the ultimate in living luxury. The Indian food experience in the Haveli will give you a glimpse of heaven - it is sublime and beautiful - to provide an unforgettable time. We take pride in bringing to the people of Ottawa the inherited tradition of this unique culinary art of the tandoor (Indian clay ovens) that create the exotic world-famous tastes in the Indian cuisine. |
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Some Interesting facts about Indian Food
A problem for Westerners: Surprisingly, many Westerners have a problem eating with their fingers. For some, it's squeamishness in being that intimate with your food. For others, it's hygiene.(Actually, eating with your fingers allows you greater control over cleanliness factors. You can, and should, wash your hands well before eating. Get them as clean as you like. Then try and forget early table training, and recapture some of the early childhood joy of playing with your food.) Others have difficulty with technique, especially when rice is involved. You can't go back to the" fistful of food method you perfected when you were two. The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru(teacher) to vidhyarthi(pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, colour, texture and appearance of the same delicacy changes from state to state. Did You Know?? What's for dinner tonight? Cumin, coriander, cardamom; mustard, mango powder, ginger; asafetida, fenugreek and chilies. And then there's turmeric, tamarind, saffron, curry leaf, coconut milk and kewara water, almonds, cashews and pistachios -- and those are just the seasonings! Meanwhile, what is this stuff called "curry" we've been eating all these years? Not Indian, I'm afraid. Colonial rulers have never been known for their linguistic accuracy and no one knows for sure where the British got this one. "Kari" is a South Indian word for sauce and "tarkari" is a North Indian dish -- which may or may not be relevant. Clearly the sahibs and memsahibs fell in love with the flavors of India. When they returned to the homeland, they had their cooks grind up a mix of spices to sprinkle on their staid British staples. The world now knows this as "curry powder" and whatever is cooked with it is called "curry." As if the same stodgy old combination in dish after dish could begin to reflect the wonders of India! The finest of India's cuisines is as rich and diverse as it's civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru(teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, colour, texture and appearance of the same delicacy changes from state to state. Indian restaurant food barely skims the surface of Indian cuisine. The beehive-shaped tandoori ovens which heat up to 1000 degrees cooks meat, fish and bread lightning-fast and remains one of Punjab's gifts to the culinary world . A mix of Punjabi and Mughal cuisine has become standard restaurant fare both across India and the rest of the world. Punjabi Cuisine
Punjabi people are robust people with robust appetites and their food is like
the Punjabis themselves, simple, sizeable and hearty with no unnecessary frills
or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of
the most popular cuisines throughout the world. Huge earthen ovens are half buried
in the ground and heated with a coal fire lit below it. Marinated meat, chicken,
fish, paneer, rotis and naans of many types are cooked in this novel oven and
the results are absolutely scrumptious!
Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in its cooking since it had a lot of pure ghee and butter. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked. Naans and parathas, rotis made of maize flour are typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti, the naan and the laccha parathas, all cooked in or on the mouth of the tandoor. Mughlai Cuisine Having reigned over India for so long, the Moghuls left a deep and long lasting
influence on Delhi's cuisine. The Mughlai cuisine is literally 'fit for royalty'.
With it's rich sauces, butter-based curries, ginger flavoured roast meats, and
mind-blowing sweets, it has captured the fancy of food lovers all over the world.
From a tangy shorba or soup to the rose petal strewn kulfi, Mughlai food offers
a rich fare that is irresistible. Although available throughout the country, the
best place to try this royal cuisine is in the region of Delhi.
ByWard Market Location:
Bells Corner's Location:
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