Bindia's modern and sophisticated logo
Bindia's snazzy modern interior with contemporary wood finishes, warm golden hued pendant lighting, comfortable seating and dramatic blue and white murals featuring indian-inspired design motifs, provide a fun and sophisticated backdrop for the restaurant's warm hospitality and excellent cuisine. A relative newcomer to the hood, owner Michael and his wife Jyoti say they are thrilled to be a part of the historic St. Lawrence neighbourhood and are moved by the enthusiastic support and encouragement they've received so far from area residents. The restaurant was positively buzzing when we arrived for dinner on a chilly Saturday night.
Michael, the wonderfully friendly and charming owner of Bindia, together with his beautiful
and gracious wife Jyoti and brother-chef Chandan
A consistent fresh blue and white colour palette is echoed throughout the restaurant,
from interior finishes to smart table setting details
The menu features a full selection of appetizers, tandoor dishes as well as Indian classics including vegetarian selections, rice, naan, chapati, condiments and desserts
As we perused Bindia's extensive menu, fresh pappadam and fragrant coriander mint chutney arrived to whet our appetite and provided a glimpse of the excellent food to come. As we considered which wine to choose from the carte des vins, our server suggested the 2012 Reméage Rosé de Syrah, a rich and satisfying rosé which, as we would discover, paired beautifully with the food.
Bindia complimentary pappadam and coriander mint chutney
The 2012 Reméage Rosé de Syrah paired beautifully with the food
Rich in colour and full of flavour, the rosé was delicious
With a tempting selection of eight appetizers to select from, we decided to start with Bindia's Vegetable Samosas filled with potatoes, peas and spices, and the Vegetable Pakoras, mixed vegetable fritters in a gram flour batter. An ardent and unwavering fan of Indian cuisine, I've had the pleasure of dining in many fine Indian restaurants around the world, but Bindia's samosas and pakoras were among the best I've ever had. Ethereally light and flaky, the samosas were mouthwateringly delicious, and the vibrant saffron-hued pakoras were delicately fried and full of flavour. When our server came to remove the plates, she asked how we enjoyed the appetizers. After we gave her an enthusiastic 'thumbs up', I had three words for her — "Who's the chef!"
Ethereally light and flaky Vegetarian Samosas served with a flavourful tamarind chutney
Mixed Vegetable Pakora fritters in a gram flour batter served with tamarind chutney
Trying to decide on two or three entrées was a challenge, as everything on the menu sounded amazing. An array of dishes 'from the tandoor' included Chicken Tikka, Tandoori Jumbo Prawns, Lamb Seekh Kabab, Tandoori Lobster Tail, Tandoori Lamb Chops and the family-style Tandoori Platter with a selection of Chicken Tikka, Jumbo Prawns, Paneer Tikka and Chicken Kabab, to traditional Indian classics such as Butter Chicken, Lamb Vindaloo, Dal Makhni, Palak Paneer, Baingain Bharta and Biryani. The menu also features Basmati and Pilau Rice, as well as Garlic, Stuffed, Regular Naan and wholewheat Chapati.
Butter Chicken: tender pieces of tandoori grilled white meat
simmered in a rich creamy tomato sauce with special house blends
House made yogurt Raita with shredded cucumbers and roasted cumin
Dal Makhni: slow cooked black lentlls in a rich cream sauce with ginger,
garlic, tomato and fresh coriander
Palak Paneer: fresh spinach purée cooked with Indian cheese, garlic, ginger
and tomatoes with a touch of cream
Bindia Stuffed Naan with tandoori chicken, onions, green peppers and mild spices
To our great surprise, Chef Chandan took time out from his busy kitchen to bring our spectacular platter of Tandoori Jumbo Prawns and to introduce himself. Word had obviously travelled quickly that he had a swooning admirer. Not only is Chef Chandan a tremendous cook, he is also a lovely, warm and gracious man with an enormous heart. He echoed his brother-in-laws delight in being in the St Lawrence neighbourhood, but also being so close to the market where he buys most of his ingredients. A man after my own heart. Having lived in the area myself for almost 30 years, the market is my culinary beacon also.
Chef Chandan took time to bring out our prawns and chat with us about the restaurant.
A thoroughly charming fellow, he was as lovely as his cuisine.
Tandoori Jumbo Prawns marinated with tandoori spices
Plump, moist and absolutely delicious, the presentation made the dish even more dramatic
Tandoori lamb Chops marinated with fresh herbs and yogurt serve with
vegetables and fresh mint chutney
Kulfi, an Indian ice cream flavoured with cardamom and garnished with shredded coconut