“Every individual, even if given the exact
same recipe for… butter chicken would
cook it differently.” Knowing that the pulse
of the restaurant ultimately depended on
the quality of the food, Gajendra and Jyoti
traveled home to India, outsourcing chefs
from renowned eateries and bringing only
those with the highest standards and with
at least 10 years of experience back to
Canada to work for Tandoori Flame.
The flavours of GolGappas, Papri Chat,
BhelPuri, Lamb Vindaloo and ChickenTikka
Masala, to name a few, are made by those
who arguably know it best and contrib-
ute to the establishment’s rising success.
There are a multitude of items that cater
to those with dietary restrictions such as
gluten-free options and halal. The build-
ing’s tremendous capacity to cater to large
groups, as well as the abundance of avail-
“Every individual, even if given the exact same recipe for ... butter chicken would
cook it differently.” Shraey Gulati, Owner
Shraey Gulati and his mother Jyoti Gulati
OCTOBER 2015
H
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