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S1 E4 – Locals Welcome 🌍🤝
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02:38No, no, no, no.
03:06Put away your wallet.
03:07How do you know that I'm here?
03:08How do you know?
03:09I see you in the car, man.
03:10Ah, look who's here.
03:13You're really quick.
03:14Yeah.
03:15You know why I'm here.
03:16For the first cut.
03:17For the first cut.
03:18That's it.
03:19Every morning, locals in the know line up for the first cut of the day.
03:22First cut is the best.
03:23It gives you the best taste of the shawarma.
03:25And the way you slice it, it's very, very thin.
03:27Very thin, yeah.
03:28There's nothing else like it.
03:30Do you think a lot of people know about first cut?
03:34If nobody tell them about it, they wouldn't know it.
03:36They wouldn't know it.
03:37It is a secret.
03:38Yeah, it is a secret.
03:39Yeah.
03:40Here you go, man.
03:41There it is.
03:42Look at that.
03:43That's what we're talking about here.
03:44The fact that it's glossy on one side and really tender on the other.
03:47Okay, I'm going to try this.
03:48Try it.
03:49Go ahead, man.
03:50Oh.
03:51That spice.
03:52It's like all the secrets.
03:53Well, the secret spices.
03:54Right, right.
03:55This is great.
03:56Yeah.
03:57Like my mom, Ali knows that the right spices are the key to the regional flavor of a dish.
04:08I mix the spices for the shawarma myself.
04:11I don't let anybody do it.
04:13I have to do it the right way, the traditional way, the way how we do it back home.
04:18I'm from Beirut.
04:19In the beginning, I was a student there.
04:21I was studying.
04:22Then, you know, because of the war, I have to move here.
04:25I didn't even have a chance to finish grade 12.
04:30Too bad, you know.
04:36I worked in construction at the beginning.
04:39I see, like, the community here.
04:41We don't have meat store and grocery, Middle Eastern.
04:44So the idea, I said, let me open up for my, like, community to see, to make life easy for them.
04:51The butcher shop and grocery quickly became a cornerstone of Scarborough.
04:55So Ali expanded to include a fish market and hard-to-find Levantine specialties.
05:03Here we go, man.
05:04Wow.
05:09Like one of Gadir's most special orders, kubsa.
05:14This is, this is like a festive dish.
05:16This is something that maybe iftar you would have for iftar.
05:18Oh, and Ramadan, we use it a lot, yes.
05:20Yeah.
05:21Ali marinates his beef in-house.
05:23It's braised, then roasted for a perfect char.
05:26It's layered over a bed of rice and lentils and dotted with jewels of cashews and pistachios.
05:34What is, what's in this?
05:37This is yogurt and cucumber with some fresh mint and garlic.
05:42So Ali, when I, when I see this, these two things.
05:44Yeah.
05:45I'm Sri Lankan.
05:46Immediately what I think is like biryani.
05:48Yeah.
05:49So you pour the yogurt on the rice.
05:51That's what I would do.
05:52Yeah.
05:53That's what my mom would do.
05:54No, no, no.
05:55The way how we do it is we do like this.
05:57And then we, some of this.
05:59Oh, please.
06:00You get that hot and sort of spice and the cooling effect.
06:02That's yeah.
06:03Oh, nice.
06:09Oh, wow.
06:10That's so good.
06:11Rice and yogurt for me, it's like, it touches my soul.
06:13Good.
06:14Do you feel like you belong in Scarborough for, for, for me, for example, like I was forced
06:19to leave Sri Lanka because of the civil war.
06:21So you're always in that middle zone where you, you don't belong to one party or the other
06:25sometimes.
06:26Listen, I tell you honestly, I'm 50, 50.
06:29Okay.
06:30I miss here when I'm there.
06:31And when I'm here, I miss there.
06:33That's life.
06:34We had a war in our country and we have to get out from there.
06:37So I decided to come to, uh, to Canada.
06:43What I do, that's what I love.
06:45I love to do this.
06:46It's such a beautiful success story.
07:02We moved to Scarborough from Sri Lanka when I was 12 years old.
07:05I went to high school in Scarborough to Francis Lieberman Catholic High School.
07:09So I've spent a lot of time seeing the culture grow, eating through Scarborough.
07:14One of the most popular places in Scarborough is right over here, Mona's Roti.
07:19Family run operation started by Mona and now her daughter Risa is managing it.
07:23And there you have Bombay Foods, my favorite shop to get mangoes in Toronto.
07:28Of course, the legendary Patty time.
07:30I've been going to Patty time religiously since I was in high school.
07:34While there were a few places to get Tamil food, as a teenager, I started to taste and learn about different food cultures other than my own.
07:43And now, 30 years later, Scarborough has one of the largest Tamil communities in the world, outside of Sri Lanka.
07:50I think back to when my mom was having a hard time finding certain spices or fruits and now I would say some of the best Tamil food in the country is in Scarborough.
07:59I'm meeting an old Scarborough buddy to visit one of his favorite spots for Tamil food.
08:07This is a plaza that we call Tamil city because it mimics the pastel colored buildings of Jaffna in Sri Lanka.
08:16Actually, I met Roshan at one of these Tamil takeout places and then this kinship sort of developed.
08:22Roshan Kanagarajah is a Tamil Canadian chef known for his unique line of hot sauces and marinades.
08:34His family immigrated here from Sri Lanka, just like mine.
08:38When did you come to Canada with your family?
08:401990.
08:411990.
08:42Same year as us. We were probably a baby, right?
08:44I was two years old.
08:49Back then, we didn't have like a Tamil Central.
08:51And I mean, the community grew really quickly, but it's kind of really cool to see like within 30 to 40 years now, we've got like this enclave of like Tamil businesses.
08:59You get gold, you get food, you get saris.
09:02I bet you could probably plan your entire wedding in this one network of plazas, right?
09:07For sure. You could just come here and just stay the whole day and just get it all done.
09:10One of my favorite things about Tamil Central here is the food, obviously.
09:13Want some upham? Because I know you like upham.
09:17I love upham.
09:18And the best upham is in this plaza at Purini.
09:20Okay, let's go try it.
09:21Yeah, let's go.
09:22Tamil restaurants are almost always takeout.
09:25A remnant from the civil war in Sri Lanka, when sitting down in a restaurant could be risky.
09:30At Purini Villas, right in the middle of Tamil city, the lack of seating is more than made up for by the aromas wafting from its takeout counter.
09:39Oh yeah, what immediately gets me is the smell.
09:43Oh man, it smells so good.
09:48This is an ancient dish, right? This dish is over a millennia old.
09:51Yeah.
09:52Here in the kitchen, there are many regional Tamil specialties, whether it's stewed, fried, mixed, or steamed to perfection.
10:07But we've come here for the uphams.
10:10This is a pancake style dish that is central to Tamil cuisine.
10:14It's made from fermented rice batter using coconut milk, lovingly crafted using a small round bottom pan.
10:21It can be enjoyed plain, sometimes sweetened with jaggery sugar or topped with a curry.
10:27Describe to me, what is the perfect uphams for you?
10:30It has to be crisp, holding its shape, not too thin at the bottom.
10:36It has to have a little bit of thickness at the bottom.
10:37A little fluffy pancake on the bottom?
10:38A little fluffy, like a pancake, fluffy at the bottom, and a very balanced coconut milk center.
10:45The uphams are made by master artisan Sarojini Deviratna, who prefers to go by her Tamil nickname.
10:56Everybody called me Amma.
10:58Amma means mother.
11:05This is no sugar.
11:06Oh, no sugar.
11:08That one is jaggery.
11:10Amma, how many uphams do you make every week, do you think?
11:13Give it a day, maybe five hundred.
11:15Yeah, and people come specifically just to have the uphams.
11:20This is beautiful, eh?
11:21I mean, you can smell it, too.
11:22Yeah.
11:23It has that sort of slight sort of funkiness to it, right?
11:25Oh, yeah.
11:26As soon as it came out.
11:27I say let's start with the plain one first.
11:31It's so good.
11:32I mean, this is probably the oldest uphams in my life.
11:35The jaggery coconut milk uphams.
11:40Oh, come on.
11:42I don't know what they're doing with the coconut milk or the coconut cream, but it really is giving it that oomph.
11:47I think they got a coconut tree in the back.
11:50Probably, probably.
11:51I think so.
11:53The only coconut tree in Scarborough, in Canada.
11:57Can we switch it up and try it with the curry?
11:59I'm down.
12:00Awesome.
12:01Traditionally, they could be topped with mutton, chicken, shrimp, or eggplant curry.
12:06Mmm.
12:07That's great.
12:08That coconut milk dances with everything.
12:10The great thing about this is, like, where this comes from, everybody eats it.
12:15Whether you're rich, or you're poor, or you're just like anyone, corporate executive.
12:20Irrespective of class, right?
12:21Yeah.
12:22Anyone will eat it.
12:23Anyone will try it.
12:24Yes.
12:25Very quickly.
12:26This is one of the last places to do it the right way.
12:28While Tamil food in Scarborough reminds me of home, I think haka cuisine best represents the deep regional diversity in the borough.
12:49I get excited when I hear the wok.
12:54Yeah.
12:55And the clanking.
12:57Haka people have a unique history of migrating from place to place, and their cooking has evolved with every step of the journey.
13:05It's my favorite haka place.
13:06Oh, right.
13:07I'm excited.
13:08I've known Risa Khan for over two decades, ever since our family started going to Mona's Roti, her family's restaurant.
13:19Risa knows Caribbean-style haka dishes, while my experience is largely with Indian-style.
13:24At places like this, Wong's Asian cuisine.
13:27Fire's so big.
13:32You have to keep the fire going.
13:36If you stop, the food gets burnt.
13:37So you have to be fast.
13:38Owner and chef Christopher Wong has been working the wok every day for 30 years.
13:52He's a true master.
13:53I can stand away on the walk, 10 hours, non-stop cooking.
13:58The haka people are a subgroup of Han Chinese.
14:09Many settled in Kolkata, India, which is where Chris grew up, before he started moving.
14:15Then I went to Hong Kong, Kuwait, Cyprus, Ireland, then Canada.
14:24When I say haka cuisine, what is the first thing you think about?
14:27Chili chicken.
14:28Chili chicken.
14:29It's the dish to understand the appeal of Scarborough haka cuisine.
14:35Chris tosses chunks of deep-fried chicken with chilis and Indian masala.
14:40A beautiful marriage of Chinese techniques and Indian spices.
14:46This is Chris's haka.
14:48Oh yeah, here we go.
14:50The noodles, and of course, the chili chicken.
14:54While everyone loves chili chicken, there's one internal question.
14:57Sauce or no sauce?
14:59I know there's this, like, debate.
15:01Oh.
15:02On how you're supposed to order it.
15:03Are we gonna do this?
15:06I've been team dry.
15:07Hold on, who convinced you?
15:09I need to find this person.
15:10I've been team dry.
15:11No.
15:12Team dry for two years.
15:13Teresa, look at this glossy plate of chicken gravy.
15:16It is.
15:17There's a time.
15:18There's a time and space for it.
15:19Okay.
15:20You know what? Grab your fork.
15:21Let's do it.
15:22Mmm.
15:23Mm-hmm.
15:24Mm-hmm.
15:25You may have converted me back.
15:26It's not too heavy on any one particular spice?
15:29No.
15:30Very lightly battered.
15:31Yeah.
15:32Lightly battered.
15:33Not too much soy.
15:35It might actually be, like, one of my favorite meals.
15:38This combination of cultures and flavors could be the key to its appeal.
15:43Why do you think haka food is so popular in Scarborough?
15:46Somehow we all grew up eating rice and curries and spicy food and stuff with chilies on it,
15:52so it is very relatable, but there's always a twist on it, which makes it exciting.
15:57Yeah.
15:58You nailed it.
15:59I mean, that's exactly what it is.
16:00So if you're from India or from the Caribbean or from Sri Lanka and, you know, you come here as immigrants
16:05and there's so much nostalgia attached to food.
16:07Right.
16:08And you love your food, but you want to try something different.
16:10Exactly.
16:11Haka cuisine is that perfect intersection.
16:13It's like a gateway.
16:15Hi, Chris.
16:16Hey, Chris.
16:17How are you?
16:18How are you?
16:19Good, good.
16:20I got you something special.
16:21Yeah, beef.
16:22Chausu beef.
16:23Chausu beef.
16:24This is a lot of food.
16:25Can you join us?
16:26Yeah, sure.
16:27Thank you.
16:28I'll join you.
16:29I've never had this before.
16:30What is this dish?
16:31It's fermented rice.
16:32I take about two weeks to make it.
16:33Oh.
16:34Because the haka people were transient, much of their cuisine relied on local ingredients,
16:39whether it was preserved or fermented.
16:41In Chris's version of Chausu beef, marinated meat is tossed with chilies, garlic, veggies,
16:47and coated with a dark soy-based sauce.
16:52It's a really unique dish because it has that slight sort of funkiness from the fermentation
16:57and the sourness.
16:58Most of the time, the haka people come and eat this one.
17:01This beef is so tender.
17:03It's so tender.
17:04Yeah.
17:05Little sort of pops of that fermenty sort of sourness once in a while.
17:09It's really, it's really something.
17:12I know that food is like such a really deep, you know, connection with your family.
17:15We came from a very, very poor family.
17:20We don't have pocket money, so that's why I have to go and work and study.
17:24And my hobby is food cooking.
17:25I always see my mother and mom how to cook.
17:30I'm very splendid.
17:31I would cut vegetables, I'd give it to my mom, my mom cooked it.
17:36Yeah.
17:37That's how we start, right?
17:38Yeah.
17:39It's very personal.
17:40Yeah.
17:41Yeah.
17:42Yeah.
17:43Yeah.
17:44I was using chopper on my hands.
17:45that struggle really does translate into love the world that you make you can
17:59really taste it so thank you Chris
18:15Scarborough's Hucka Cuisine
18:17es realmente sobre la mezcla de culturas
18:18en un lugar.
18:20La última stoppa de mi viaje
18:22representa la manera que me gusta
18:23en el mundo regional de la ciudad.
18:26A tailgate.
18:28Este parque de parques
18:29off Lebovich Avenue
18:30es un lugar popular
18:32donde la gente puede conectar
18:34a la variedad de bites
18:36de todo el mundo, side-by-side.
18:38Tenemos un buen comida aquí.
18:40Estoy muy contento de la comida antes de comer.
18:42Me apetez mi apetite.
18:43Me apetez mi apetite.
18:44Me apetez mi apetite.
18:45Comedian y fellow food lover
18:47Ali Hassan
18:48para la parking lot feast.
18:52Creo que debemos empezar
18:53por ir a la zona de ahí.
18:57Vamos a probar los nachos.
18:59Yo voy a probar los nachos.
19:01Allí, East meets West.
19:03Let's do that.
19:05¿Qué es esto?
19:07Esto es fish en la noche.
19:08Dos palabras que no se encuentran
19:09con mucho más.
19:10Sí, voy a pedir para el resto.
19:11He venido antes.
19:13Me apetez mi apetite.
19:15We are running out of
19:17arm and hand real estate.
19:19Maybe the Golden Garfé?
19:20It's just a terrible to-go.
19:22Triple threat poutine.
19:23Oh, okay, let's get that.
19:24Let's get that.
19:25This is a little much.
19:27Ever been happier
19:28to see your car?
19:30There we go.
19:33And now what?
19:34Now we eat.
19:35Oh, God.
19:36Yeah, there we go.
19:37You know what I'm going to try first?
19:39Beef tongue.
19:40Beef tongue?
19:40Yeah.
19:41Yeah, absolutely.
19:41I'll take some time.
19:42Cheers.
19:43Cheers, buddy.
19:47Pretty darn good.
19:49What is next?
19:50I'm going to samosa chaat.
19:53Samosa chaat, okay.
19:56I love samosa chaat, man.
19:58I think chaat is amazing,
19:59and samosa chaat is just
20:01leveling up the chaat game.
20:03This might not be going
20:04in the right order,
20:04but now I'm eating
20:05soft-shell crab,
20:06and I love it.
20:08I'm going to do
20:08a forkful of the poutine.
20:12Mmm.
20:13If it had a different name,
20:15I'd probably like it.
20:16We're having ourselves
20:17quite a parking lot party here.
20:20Why didn't we have this
20:21in our 20s?
20:22I would have loved to
20:23go to a parking lot
20:24and hang out with my friends
20:25and just socialize
20:26and eat an assortment
20:29of different foods.
20:30We didn't have
20:30this sense of community.
20:32A lot of the faces
20:33that you see
20:33are young faces,
20:34and this is a way
20:36for them to not just
20:37share a meal,
20:38like we're doing it,
20:38but it's a way for them
20:39to get to know their city.
20:40It's the new
20:41monster.com,
20:43Workopolis.
20:44It is like a real-life
20:45version of WhatsApp.
20:46Hang around with
20:47eight of your buddies,
20:48have some chai
20:49and some biryani,
20:51and, you know,
20:52that's just,
20:52you build sort of
20:54connections that way,
20:54and you build
20:54community that way.
21:02Scarborough really
21:08exemplifies the
21:09Canadian mosaic,
21:10a welcoming place
21:11that allows people
21:12from a wide variety
21:13of cultures
21:13to find a home
21:15and express themselves.
21:16It sparked my curiosity
21:17about culture and food,
21:19and it made me
21:20who I am today.
21:21We'll be right back.
21:51We'll be right back.
21:52We'll be right back.
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