Out & About #420 | Chinese New Year Market Feat. Aunty's Kitchen

​As a consequence of ASTRO's belated arrival at Pearson, the remainder of my Saturday afternoon plans had been discarded entirely.
The original plan was to attend a Chinese New Year Market following my return. This excursion was postponed to the next morning instead.

​Attending the Chinese New Year Market is an annual tradition that succeeds in bringing out festive cheer and red-toned flair. Along with the regular spread of zodiac-themed merchandise, the team had added photo-ready props to the stage and a blanket of delicate string lights along the ceiling.

​We stayed just past noon, just to catch a peek of the God of Wealth before departing for lunch. Sustenance in the form of vegetarian fare, wheel cakes, and hot/cold beverages were available for purchase at the venue, but the small portion sizes, long wait times (30 minutes for wagon wheels?!?), and previous dining experiences deterred us from dining.

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​Earlier in the week, it had been discovered that The Captain's Boil at Winston Churchill and Dundas had been replaced by Watan Kabob - presumably an establishment serving up Afghan and/or Middle Eastern cuisine by its name. I voted in favour of the new restaurant, though had my suggestion refuted by other members of the party.

​En route home, we passed by Aunty's Kitchen. A little isolated in a standalone spot with only other occupant, we compromised for Pakistani Casual out of hunger and convenience.

Being housed in private lot automatically meant ample parking space. Moreover, it was apparent that the oncoming freezing rain had prompted temporary hibernation for many suburban households.

​The restaurant was spacious with high ceilings and a outward-facing wall of glass panels that overlooked the parking lot (and its ice-covered asphalt surface). The cashier, waiting area, and a substantially-sized kitchen assumed approximately half of the space, while the remainder was allocated towards medium to large tables and three individual washroom stalls.

​Being first-time visitors of the eatery, we definitely appreciated the amicable enthusiasm from the man behind the cashier. Not only did he patiently explain the various mild and semi-mild options on offer at Aunty's Kitchen, he proved knowledgeable in recommending items that he felt his patrons would genuinely enjoy.
After much debate, we decided upon the Butter Chicken and Pindi Ribs. Dinner Plates were, interestingly enough, available for purchase outside of regular dinner hours and boasted sides of rice, naan, and a choice of fries or salad.

​I also picked up a Mango Lassi from the drink refrigerator, in fear that my lack of tolerance would reveal itself under pressure. The man behind the cashier described it as a "milkshake", for it was crafted with ice cream as opposed to yogurt. This was later concluded to be an informed decision: despite its sweetness, the luscious, milky texture aided in soothing embers of the semi-mild Pakistani fare.

The bottle of mango-flavoured Yaman apparently lent a refreshing dose of fruitiness, with a bit of crunch from the basil seeds.

​Orders were processed at the cashier, but bills were not settled until the termination of the meal. Number stands were distributed upon order entry, providing guidance for waitstaff in terms of delivering meals and providing clarity to the cashier before guests' departure.
We picked a lengthy table by the doorway. Shortly afterwards, a different member of staff came by with a large jug of water and a stack of plastic cups.

​A basket of warm Naan appeared first. The quartered slices boasted thin, crisp edges and spongy interiors. Towards the centre of the stack was a shiny puddle of oil - or was it butter? The slight amount of grease added savouriness while nixing the dryness of the chewy, carby segment.
The slices differed from naan as I had known it before. Quite frankly, the variation in visual representation was stunning: the hole-bearing, uniformly-browned oblong slabs from kabob restaurants were entirely dissimilar. Aunty's Kitchen's version offered texture and less plushness, while Naan & Kabob's was softer and thus easier on the digestive system.

​Butter Chicken and Pindi Ribs were quick to arrive. Both were served alongside a heaping portion of lanky rice grains and a heavily-seasoned "salad" of diced carrots, red onions, and cucumbers in a single romaine leaf.

Ridiculously aromatic and delicious, the Butter Chicken had me captivated at first bite. The flavours weren't exactly mild - I furiously downed sips of Mango Lassi between bites - but rather a stimulating combination of spice and creaminess. While I cannot determine the specific ingredients in the formulation, I can confirm that it had been returning for more.

The highlight of the dish was, hands down, the supple chunks of chicken. It was mindblowing to think that the seemingly firm bits of protein were in fact positively tender and flaky. Minimal effort was required to even pierce the flesh. I suppose my sole complaint is that there aren't very many pieces on the plate to share.
A bed of fresh greens would have also been appreciated to neutralize one's culinary palette.

Pindi Ribs, which we had assumed to take the form of sauce-slathered cuts, were actually flat pieces of Kalbi-style short ribs. It ocurred to us later that pork does not appear commonly in certain cultures, and this version likely debuted as a result of such customs. The veal had been seasoned adequately and definitely more enjoyable (read: signficantly less tough) as some of the short ribs I've tasted in my lifetime. That being said, it wasn't my top pick of the afternoon. Though, that could be owed to a general lack of fondness for short ribs.
Served alongside was a pungent mint sauce that was as creamy as it was garlicy. Consistency-wise, it was somewhat tzatziki-like, but retained a profile laced with indescribable spice.

​We finished off the meal with a Dood Patti and a tiny sample of Kheer.
As a moderately-spiced chai, we couldn't help but compare the cup to Hong Kong-style milk tea. The crafting process seemed extremely similar, those the difference lay in the details. Hong Kong Milk Tea generally utilizes a black tea with underlying notes of floral (and sometimes citrus), causing it to be more aromatic than the typical Assam or Sri Lankan black. Evaporate milk is the traditional creamer of choice. In contrast, Dood Patti comprised of deeper, darker notes of cardamom; its profile was velvety smooth, though a little less milky. Nonetheless, it was enjoyable and an interesting alternative to a tried-and-true family favourite.

​A clay dish of Kheer no larger than the size of my palm was complimentary with social media interaction. The rice pudding was served chilled and topped with yellow-green specks I assumed to be pistachios. Unlike Mandarin's raisin-containing version, this formula was thicker and pureed to a greater extent. Not a single whole grain of rice was present; the dessert was purely blended to a pulp and then sweetened.
I rather liked this dish, but admittedly found it a tad heavy to consume following an already substantial meal.

A single waiter tended to the entire floor - he was prompt and friendly, though largely devoid of facial expressions. At one point during our meal, he timidly approached us to ensure that we were enjoying the dishes. Albeit donning the composure of an experienced individual, I couldn't help but find shyness in him when it came to confronting customers.

​Our stay at Aunty's Kitchen was undoubtedly a pleasurable one. The envrionment was homey, service was attentive, and parking was a cinch. My first line of exposure to Pakistani casual left me feeling content and a little satiated, but I'd return for their Butter Chicken in a heartbeat. An open Wi-Fi network is always a bonus, but a password-secured connection would be appreciated even further.