Chef Nitin Mehra has been with the East India Company team for over ten years. After earning degrees from Algonquin College Culinary and Le Cordon Bleu, he travelled across Canada experiencing cuisine from coast to coast. Chef Mehra is also a trained sommelier which gives him the distinguishing ability to properly match the delicate flavours of Indian cuisine to the world of wine.

What would people be surprised to find in your kitchen?

Definitely our two fully functional tandoori ovens. They are always an impressive sight and routinely catch people off guard when they get to see how our bread is actually made.

The place is burning down; you can only grab three things from the kitchen.

First, our garam masala. Second, our yoghurt, which we make in-house, the starter culture for which dates back over 40 years. Third, my kadhi (large Indian wok).

LCBO RIDEAU STREET | January 26 & March 12

LCBO NEPEAN CROSSROADS | February 13 & March 27