Order by phone at: 647-349-5679 |Visit them at: 1407 Queen Street West. | Stay connected at: https://www.facebook.com/Glory-of-India-Roti-Cuisine-70970…/ Follow Glory of India on Twitter at: @GloryofIndiaTOR
When the craves for meat or something crunchy begin to rave the least healthy options often comes to mind. This is the moment when the crave for something sugar-filled and crunchy or something fried and crispy takes control of you. Escape to healthy at Glory of India!
The House Salad at Glory of India lets you indulge your crave the fun and healthy way. Try the crispy, crunchy crave killer which leaves you feeling light and refreshed. The refreshing mix of crispy lettuce, carrots, juicy tomatoes, and crunchy cucumbers is pleasing to the taste buds. While the fresh look of green, orange, red, and white is appealing to the eyes. This salad is served with a light and healthy dressing made of olive oil, salt, pepper, and lime juice. Kill the carves, get the crunch and have fun without the worry about heavy dressings and unwanted Omega-6. No sugar, no excessive carb intake, and no guilt! A winner all round.
Have the salad as a stand-alone dish or as a side with your meal. For $1.99 this healthy dish is worth the spend.
RT if you tried and loved the House Salad at Glory of India Roti Cuisine.
Find out what others say about their Glory of India Experience on Yelp, click here.
Order by phone at: 647-349-5679 |Visit them at: 1407 Queen Street West. |
Follow Glory of India on Twitter at: @GloryofIndiaTOR
Chef Benjamin Nanneti and Glory of India Roti Cuisine are giving Torontonians, domestic tourists, and globe trotters one more reason to visit Queen Street West. The taste and flavor of refined, healthy, authentic Indian cuisine with home cooked freshness is what keep guests returning to Glory of India Roti Cuisine. “A great Chef!” “He makes one of the best Biryani and Butter Chicken I have ever tasted”. This is how Louai Maleh, Executive Sous Chef at the Sheraton Toronto and his former supervisor describes Ben.
Ben specializes in Indian Cuisine, his special gift is to turn out ambrosial dishes with favours that lifts the spirit. To taste Ben’s divine cooking is to experience a burst of flavor and a jolt of pleasure that will likely reduce your vocabulary to mmm! Wow! Simply delicious! Awesome! Don’t be embarrassed by your loss of speech just blame it on Ben’s unique blends from the 12 spices of India and the subtle yet alluring flavors of charcoal and smoke from the clay oven. Whether he serves up South or North Indian cuisine, vegetarian or non-vegetarian dishes you will be treated to tasty and healthy food.
Born and raised in Calcutta, India, Ben developed a love for cooking and the kitchen at the age of 14 when he decided to watch his mother, Vyduryam Nanneti cook. Ben spent hours watching and absorbing the cooking process as Vyduryam prepared and served up mouthwatering dishes to the delight of family, friends and the people of Calcutta. Ben believes she got “A cooking blessing” ―the gift of flavours, which he inherited from her.
Being a Chef was not Ben’s first choice for a career. His father Israel was an Executive Officer at the British High Commission in India and Ben had his eyes on a career in the civil service, and for that he completed a Bachelor of Arts in History, Civics, and Public Administration. He was soon to discover that as a Christian with a Christian surname it was not going to be easy for him to get a job in a big company or the civil service.. Ben then decided to pursue a two year technical diploma in welding and fitting but he was still hoping for his dream job when his younger brother, John Christopher encouraged him to become a Chef.
John Christopher Nanneti is the Chef that Ben most admires and whom he describes as the real Chef and his inspiration. The gift of cooking seems to run in the family as John and his Swagat West Haven Restaurant was featured in the New York Times for serving up delicious South Indian and North Indian cuisine. Ben acted on John’s suggestion and got accepted into the Chef’s course at the Food Craft Institute in India just post his 23rd birthday and just before it was too late for him to be accepted into the course.
He began his career as a Chef at Taj Coromandel Hotel a Five Star Deluxe Hotel in Chennai India. In 1996 Ben joined Carnival Cruise Line as a Chef, a career move which brought Ben to North America and the beginning of what he believes is God’s plan for him to live in North America and for his children to be born in Canada.
In 1999 Ben left Carnival Cruise Line to join Taste of Tandoori, now Thali in Connecticut. Following which he immigrated to Canada in 2001, completed the Chef’s course at George Brown College and later served the Sheraton Hotel Toronto for nine years in advancing Chef Roles. Louai describes Ben as “Our go to person for Indian Food”, “He is a great gentleman, courteous, respectful, and a pleasant character”. “He always goes the extra mile”. “I wish him all the best for the future”.
What led you to establish your own Restaurant?
I had a good job as Chef at the Sheraton Hotel here in Toronto. I worked hard and received promotions. In 2012, I was invited to partner with a local restaurant as Chef and investor, they were opening a new location. That partnership did not work so in 2014, Guna, my wife and I opened Glory of India Roti Cuisine.
Why Queen Street West?
We were looking for a place in the University community Downtown, we did not find a place but found this location on Queen Street West. That is how Queen Street West became the birth place of Glory of India Roti Cuisine.
The Peacock Tail forms a part of your logo, tell us a little about its significance?
The Peacock is the national bird of India, everyone loves the Peacock so we decided to use the Peacock tail to represent India.
The bright orange what is the significance of that colour?
The orange is from the Flag of India and also represents the India in our Restaurant.
What do you burn to give to diners in Toronto that is currently hard to find?
Food that is rich in flavor and healthy. We want our customers to have a place where they feel comfortable to relax and enjoy their meal as they desire. Our Canadian guests often ask “How do you get the flavours”, “We do not get these flavours anywhere else in Toronto”, “Can you show me how to make it?” I watch some of our Indian and Tibetan customers eat their rice with the hands as it is done in India. When I asked them “Why do you use your hands when I have given you forks?” “They told me they felt comfortable and wanted to enjoy the authentic Indian flavours to the fullest as they do not find it elsewhere in Toronto”.
Besides your wife Guna and yourself you are currently served by 4 staff members. Do you have aspirations for growing the restaurant so that it will continue to add jobs to the Queen Street West and Toronto economy?
We want to grow a restaurant to create wealth and opportunities that we can share. I would love to train one of our kitchen assistant to be a great Indian Chef and to watch him manage and run another Glory of India Restaurant. Yes, we want to create more jobs, to earn and share wealth.
What were the greatest challenges that you faced in trying to set up your restaurant?
In the beginning it was very slow, we were not known and the customers were not coming. This location is a tough one and several other tenants have given up on it. The early days were tough times, getting dine-in status was also another tough problem but with the help of Anna Bartula of the Parkdale Village BIA we were able solve that problem. Now the customers are coming and things are much better. Guna has been a co-owner, wife, mother, friend, and partner to me through it all and I am very grateful to her.
What has been the greatest reward of owning your restaurant to date?
When I watch my guests leave empty plates and platters behind and they are happy and satisfied. It makes me very happy when they say “I will wait for the food here because I love your food”. It also makes me happy when they give compliments about the unique flavours that they experience here and when I see good sales. It is what makes me able to do this work seven days a week.
You have received favourable reviews on Facebook and Yelp what have your customers been saying about Glory of India Roti Cuisine?
“Delicious, flavourful, this is the real Indian Restaurant”. They are very happy with the flavours and the serving sizes. Many say our Butter Chicken is the best that they have had. We offer dishes in mild, spicy and hot so our customers are happy since they can choose the right level of spice to suit their taste. We also create customized dishes from our menu items based on individual request and they love that. They love the wraps and have mentioned us to other Indian Restaurants.
What advice would you give to newcomers who would like to start their own business?
It might be a little tough at first but you will succeed if you give great service and work hard.
What advice would you give to born and bred Canadians who would like to start their own food business?
Stick to your Canadian dishes and go for it. In the beginning it is hard but after a year or two of getting experience it will be better. You will have more job security and stable hours.
Glory of India will be celebrating its second anniversary towards the end of this year, what can foodies, diners and Toronto expect from Glory of India Roti Cuisine?
We will be giving our guests a chance to taste and enjoy an array of dishes on the house in addition to discounts on select menu items. Diners in general can expect to see a few new menu items including tandoori and kebaps. For the holiday season and in the coming year we look forward to catering to more events such as staff celebrations, Christmas, family, birthdays, weddings and other special occasions. We will serve some of the best paneers, korma, saag, vindaloo, jalfrizi, masala, tandoori, chettinadu, biryani, samosas, pakoras, dosas and our signature butter chicken that you will find in Toronto.
From what we’ve seen and heard it seems you have missed your trip to Toronto if you missed trying the delectable food served up by Ben and Glory of India. We join Louai in wishing Ben and Glory of India Roti Cuisine all the best for the future.
A sneak preview into the Magate Noësis Volumes I & II 2015
Contact Meegan Scott at: email@example.com
©2015 Magate Wildhorse
How to cite or reference this article: Meegan Scott, “Chef Benjamin (Ben) Nanneti,
Toronto’s King of Authentic Indian Cuisine” ,“The Noësis: MWildhorse Strategy and Learning Digest.”, November 11, 2015. Vol. I & II
Long to taste a toothsome beef stew with beef that tastes like real beef?
Here’s your only true solution, Vindaloo Beef Curry from Glory of India Roti Cuisine at 1407 Queen St. W! The Vindaloo Beef Curry is served with rice as only Ben Nanneti cooks rice― delicious. Take the challenge for making your testimony of having had the best Beef Vindaloo in Toronto to the Better than Best Vindaloo in Toronto!
Expect to be wowed!
Not in the mood for beef today, then try Vindaloo Chicken or Lamb.
It’s almost a sin to go home without your Vindaloo Beef Curry from Glory of India today!
Did you know that Vindaloo originated in Goa, an Indian Colony which was ruled by the Portuguese for 450 years? The Portuguese brought Vindaloo made from a marinate of meat in a blend of wine, garlic, and spices called vinha de alhos. The Indians added ginger, chili pepper, cumin, cloves, pimento, tamarind, cinnamon, mustard seeds, coriander, turmeric, curry, and other spices. From Goa to Toronto, Beef Vindaloo Curry, cooked with local ingredients and Indian spices.
RT if you tried and loved the Vindaloo Beef Curry.
Find out what others say about their Glory of India Experience on Yelp, click here.
Order by phone at: 647-349-5679 | Visit them at: 1407 Queen Street West. |
Glory of India Roti Cuisine thanks all guests and patrons for their business.
They want to make sure that they provide the best dining experience; the best value for your money; and the best roti cuisine menu. But, without your feedback and suggestions they will not be able to exceed your expectations.
Glory of India wants you to tell it like it is, so they have asked us to collect your input which they will use to guide them as they work to give you the very best.
For this we thank you for 10-15 minutes of your time to complete the customer satisfaction survey at the link below. Your invaluable contribution will go a long way towards ensuring that you get the best value for money and the best dining experience when you visit or purchase from Glory of India Roti Cuisine.
Please click on the link below or copy and paste the link into your browser to complete the survey.
On behalf of Glory of India Roti Cuisine and Magate Wildhorse we thank you for sharing.
Fish dishes and soups make great rainy day comfort foods.
Glory of India Roti Cuisine offers a variety of soups and fish dishes that will warm you up, fill you up, and keep your spirits high in spite of the grey and gloom outside.
Last week, I tried the Daal Curry (Mild), I just loved it. Hot, flavorful, rich in colors and aroma―the turmeric yellow soup, rich with yellow split peas, green curry leaves, mustard seeds, and a variety of other herbs and spices is just what you need to arouse and satisfy your appetite. The rich glossy sheen together with the favours will lift your spirit and wake up your taste buds. For just $5.99, warmth, comfort, and a healthy dish Glory of India gives value for money.
But, if like me you prefer to have something to munch on along with your soup, then try the veggie, fish, chicken, or butter chicken combo. All combos come with Daal Curry Soup, rice, roti, vegetable pakora and rice pudding; prices start at $8.99.
You might even prefer to grab a wrap with your soup. Glory of India will make you the wrap of your choice from items on their menu.
No soup, just a hot delicious and healthy fish lunch or dinner please!
My first choice is the Malabar Fish Curry, a strong rival to the Restaurant’s signature dish―Butter Chicken. I will tell you straight up that I like small bony fishes that are rich in flavor and without thick chunks of flesh. But, the Malabar styled Fish Curry made with salmon, coconut milk and South Indian herbs & spices was finger licking great! Or should I say, finger licking awesome!
Like the Butter Chicken, favours just burst forth from the succulent fish dish. There was no smell of fish, the flesh was fresh and pinky orange; the orange tint from the orange brown curry sauce, this is definitely the fish lovers’ choice. I had both plain roti and basmati rice with my Malabar Fish Curry. The aroma of the basmati rice will waft up from the serving bowl to meet and delight your senses. Ben, Chef at Glory of India, knows how to make roti that is light, filling, somewhat papery and pleasant to touch. But the subtle buttery flavor of the roti is what has me hooked.
Besides the Malabar Fish Curry, there is the Salmon Curry, and Fish Tikka Masala.
If you’re not in the mood for vegetarian, fish, chicken, or shrimp you are sure to find something absolutely delicious in lamb, beef, or goat.
It would be mean of me not to tell you about the vegetable samosa, served with sweet and sour tamarind sauce. But, I won’t spoil the fun on this one, simply go and try it for yourself.
At Glory of India, meals are fresh, flavorful, colorful, and the portions are very large, they’ll wrap the extras for you too. You definitely get the taste and satisfaction of home cooked care, dine out class, and authentic Indian Cuisine.
Glory of India Roti Cuisine (Take out & Dine In) is located at: 1407 Queen Street West. Phone them at: (647) 349-5679 to order lunch or dinner for you, the family, or the entire team at work. They also deliver. See what others say about them on Yelp or Facebook . They are open today from 11: 30 am to 10:30 pm.
―Meegan Scott of Magate Wildhorse