able food choices, makes Tandoori Flame
a popular destination for patrons celebrat-
ing special occasions. Their party rooms
accommodate smaller groups as few as
20 to as many as 400, capitalizing on what
Shraey believes to be “the biggest driving
force behind the concept that “each indi-
vidual in a group can have whatever they
want and as much as they want.”
While Tandoori Flame continues to rise
in popularity amongst Indian food enthu-
siasts, Gulati still finds time to enrich the
lives of others within the Canadian com-
munity. In an effort to reduce food waste
and contribute to the Breakfast Club of
Canada, he began charging his patrons an
additional $1 for food left on their plates at
the end of their meal. The campaign ran
for six months, with the hope that “the
community at large will think twice be-
fore throwing any food away … there are
so many people in the world not getting
enough food,” Shraey explains.
The Gulati family has since opened a new
Tandoori Flame in Mississauga, The Indian
Kitchen, and does not plan on stopping
OCTOBER 2015
H
business elite canada 117
