Spice it up!
Arvinda’s Indian Spice Blends is an all-natural line of cooking masalas and unique spice blends derived from family recipes. Arvinda Chauhan developed these spice blends to help time-pressed home cooks prepare quick and easy authentic Indian meals. She initially sold her curry masala to her cooking school students in small pouches and jars, and soon her unique blends gathered a loyal following. Arvinda’s blends are all gluten free and contain no oils, additives, preservatives, dairy, nuts or MSG.
As an added bonus, most of the products (except for the Garam and Chai masala) contain turmeric, an orange-coloured spice from India that is bestowed with many health benefits. Arvinda’s daughter Preehan Chauhan, who along with her brother Paresh runs Arvinda’s retail line, touts turmeric as “India’s super-spice used for centuries all over the subcontinent.” She adds, “Many Ayurvedic home remedies use turmeric, as its health benefits are multifold! It’s an anti-inflammatory and powerful antioxidant, it aids in digestion, purifies and detoxifies the blood and also has antibacterial functions. This is why we say when you eat a curry, you’re healing yourself inside and out!” (Chicken Curry recipe to follow…)
Since 1993, spice girls Arvinda and Preena have been serving up a variety of premium Indian cooking classes. Voted by blogTO one of the top 10 cooking schools in Toronto, Arvinda’s healthy, easy-to-follow recipes make it easy to create home-style Indian meals. And check out the online video demos of classic Indian recipes! Arvinda’s also leads guided walking tours of Little India.
Arvinda’s Spice Blends are available online and at retail stores and specialty food shops across Toronto.
You can also spice up your life with Arvinda’s at the Gluten Free Garage on November 11th!
Read on if you want to make classic chicken curry…
All that glitters is gluten free.
Lily’s 1st Halloween, October 2006
Now she can spell her own name. And eat gluten-free chicken sausages that she says are “stupendous!”
Food play courtesy of Mark’s Nearly Famous Gourmet Sausages! 100% natural with no fillers or preservatives.
Franny is five.
For her birthday, we partied like it’s 1999.
Cupcakes with her class at school. A Barbie cake from Goodbye Gluten. More cupcakes at her party. And a homemade Hello Kitty cake at her Bubby’s house.
OK, we’ll admit, we went overboard this year because we were eager to try out different baked goods from some of the exhibitors who will be at the Gluten Free Garage. The best gluten-free bakers in town are coming to this event! For a list of the who’s who, check out our Exhibitors page.
Now back to the birthday girl.
Franny at school with her cupcake from The Wheat Free Girls. These babies, just bigger than bite size, were gobbled up by her classmates and teachers.
“The Beatles” – chocolate cake with vanilla coconut butter cream – were so much more than a pretty package. They were evidence that happiness is a cupcake.
“The Doors” – vanilla cake with chocolate butter cream – rocked Franny’s world.
This way to Franny’s party at The Children’s Art Studio!
O’Doughs Bagel Thins. 100 calories of gluten-free tummy love!
Sushi by Chef David Chung of Akasaka Japanese Restaurant. Guest blog post by JoAnne Bennett Mirsky, aka the Gluten Free Consultant.
My most rewarding gluten-free project to date was planning my daughter’s Bat Mitzvah this fall—a completely gluten-free affair for 140 guests. I was lucky to have Chef David Chung of Akasaka Japanese Restaurant working with me for this special occasion. There was an Asian-style hut set up in the foyer of Le Parc where people could help themselves to gluten-free sushi that was being prepared fresh by Chef David. The sushi was served with gluten-free soy sauce (tamari). When it was time for the guests to move into the dining room, Chef David got ready the Asian Station, one of the four stations for dinner. The Asian Station included pad Thai, fried rice and chicken yakatori. Not only was the food prepared gluten free, it was also made without nuts and shrimp. Chef David did an outstanding job of omitting the things that we couldn’t have in the food while maintaining the fantastic taste of all the dishes.
I love working with Chef David because he always figures out a way to make food safe while ensuring that it is delicious. He runs his restaurant like that as well, which is why Akasaka is one of my favourite restaurants in the Greater Toronto Area. Chef David and his staff are so accommodating and willing to make the changes that are necessary for people to feel safe while dining out. I helped Chef David make his restaurant gluten-free friendly over five years ago. Akasaka has a gluten-free menu that is plentiful and includes many great items to choose from and the staff is well trained on how to manage a gluten-free order. While dining at the Teppanyaki tables, you are served a miso soup that is gluten free and a salad with gluten-free dressing, and the chefs prepare the meal with gluten-free soy sauce (tamari) and teriyaki sauce. We always get a delicious meal when we go to Akasaka and I leave feeling like the gluten-free request was taken seriously and that they truly know what they are doing with respect to keeping the food safe.