Wednesday, March 25, 2009
Biryani seller, others can sell street food in Toronto starting in May
Two years ago Toronto cleared legislation allowing street vendors to sell ethnic foods, but the going has been tough and it was just recently that eight food vendors, among them one selling Chapli Kabab and another selling Biryani ‘with a twist' were cleared to do so.
Chef Suman Roy, former Chairman of the Chef's Association of Toronto, and currently, Executive Chef, Sodexo Canada, a food service and facilities management company, told News India-Times it was worth the trouble and the expense for the vendors.
Among the eight who qualified were Azim Lila, who will be selling Chapli Kabab and samosas, but with more of an Afghan flair and Seemab Ahmad will sell Biryani served with "salsa curry" says Chef Suman.
"The demand for this biryani is huge," said the Kolkata born Roy who was a judge in his capacity as a Member of the Toronto Food Policy Council. "Depending on the menu, for example, from a chef's perspective, the gentleman selling biryani, can recuperate costs very easily in less than a year. I thought I should get one too," he added. "But the only catch to it, and which I absolutely love, is that at least 70 percent of the time, the owner has to be with the cart."
To read the full article, click here..
To read the ePaper, visit: http://www.newsindia-times.com
Chef Suman Roy, former Chairman of the Chef's Association of Toronto, and currently, Executive Chef, Sodexo Canada, a food service and facilities management company, told News India-Times it was worth the trouble and the expense for the vendors.
Among the eight who qualified were Azim Lila, who will be selling Chapli Kabab and samosas, but with more of an Afghan flair and Seemab Ahmad will sell Biryani served with "salsa curry" says Chef Suman.
"The demand for this biryani is huge," said the Kolkata born Roy who was a judge in his capacity as a Member of the Toronto Food Policy Council. "Depending on the menu, for example, from a chef's perspective, the gentleman selling biryani, can recuperate costs very easily in less than a year. I thought I should get one too," he added. "But the only catch to it, and which I absolutely love, is that at least 70 percent of the time, the owner has to be with the cart."
To read the full article, click here..
To read the ePaper, visit: http://www.newsindia-times.com
Labels: Biryani sellers, Chapli Kabab, food service, food vendors, Indian food, salsa curry, sell ethnic foods, Toronto, Toronto Food Policy Council
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