To me, Indian food is more than just a meal; it’s a story. It’s the story of my family, of celebrations, and of the incredible diversity of my homeland. When I opened Mumbai Masala Grill here on Rideau Street, my dream was to share those stories with Ottawa, one plate at a time. I often meet guests who are curious about Indian cuisine but feel a little overwhelmed by the menu. It brings me so much joy to guide them.
If you’re new to the vibrant world of Indian flavours, I want to personally welcome you. Think of this as your starting point, a culinary map to some of our most beloved dishes. I’ve chosen five classic plates that I believe perfectly capture the heart and soul of Indian cooking. They are comforting, rich in flavour without being overwhelmingly spicy, and represent the very best of what we do. Welcome to my kitchen.
This dish is pure comfort in a bowl. For many, Butter Chicken is their first love when it comes to Indian food rideau street, and for good reason. It’s a dish I grew up with, one that always signalled a special occasion. We make it with tender pieces of chicken, first marinated in yogurt and spices and then cooked in our tandoor—a traditional clay oven—which gives it a subtle, smoky flavour. The chicken is then simmered in a creamy tomato sauce that is silky, mild, and just a little bit sweet.
The secret to a truly great Butter Chicken isn’t a blast of heat, but a delicate balance of spices. We use a blend of ginger, garlic, and a touch of fenugreek to create a sauce that is rich and layered. It’s the kind of dish that makes you close your eyes for a moment to truly savour it. My favourite way to eat it? With a piece of our fresh, warm naan bread, perfect for scooping up every last bit of that incredible sauce. It’s a hug in a bowl, and it’s my pleasure to share our family’s version with you.
Many people think Chicken Tikka Masala is the same as Butter Chicken, but I love to explain the delicious difference. While both are creamy and feature tandoori chicken, Tikka Masala has a bolder, more savoury personality. The base of this dish is grilled chicken chunks (the “Tikka”), which are then folded into a vibrant, onion-and-tomato-based curry.
What makes it stand out is its robust and tangy flavour profile. The spices are a bit more forward, with notes of coriander and turmeric shining through. It’s the perfect next step if you’ve tried and loved Butter Chicken and are ready for something with a little more complexity. When our chefs prepare it, the aroma that fills the kitchen is absolutely intoxicating. It’s a true icon of Indian restaurants around the world, and we take great pride in making a version here in Ottawa that is both authentic and memorable.
I have a special place in my heart for our vegetarian dishes, and Chana Masala is a shining star. This dish proves that you don’t need meat to create a meal that is hearty, satisfying, and bursting with flavour. It’s a humble yet powerful dish made from chickpeas simmered in a fragrant sauce of tomatoes, onions, ginger, and a blend of spices. In many homes across India, this is a go-to meal for any day of the week.
The flavour is what makes it so special—it’s tangy, a little earthy from cumin, and has a wonderful warmth that comes from a blend of spices known as garam masala. We often finish it with a sprinkle of amchur (dried mango powder) to give it a subtle, sour kick. It’s a testament to the fact that simple ingredients, when cooked with care and the right spices, can create something truly extraordinary. It’s a healthy, flavour-packed choice that I recommend to everyone, vegetarian or not.
If you’re looking for a dish that tells a story of a specific region, let me introduce you to Lamb Rogan Josh. This aromatic curry comes from the beautiful valleys of Kashmir. It’s a dish known for its brilliant red colour, which comes not from intense heat, but from mild Kashmiri red chilies. It’s a sophisticated and warming curry that truly showcases the art of slow cooking.
We take tender pieces of lamb and simmer them for hours in a gravy infused with whole spices like cloves, cinnamon, cardamom, and fennel seeds. This slow process makes the lamb incredibly tender—it practically melts in your mouth—and allows it to absorb all the deep, aromatic flavours of the sauce. It’s a rich, deeply savoury dish that is more fragrant than fiery. Serving a bowl of our Rogan Josh on a cold Ottawa evening feels like sharing a piece of authentic Kashmiri heritage.
In India, Biryani is not just food; it’s an event. It’s the centre piece of weddings, festivals, and family feasts. This one-pot wonder is a masterpiece of layers: fragrant basmati rice, marinated meat or vegetables, and a symphony of aromatic spices, all slow-cooked together to perfection. We often cook it ‘dum’ style, sealing the pot to trap the steam and ensure every single grain of rice is infused with flavour.
When you take your first bite, you get a beautiful mix of textures and tastes. There’s the fluffy rice, the tender chicken or vegetables, the sweetness of caramelized onions, and the fresh notes of mint and saffron. It’s a complete meal in itself, and we serve it with a side of cooling yogurt raita to create a perfect balance. Preparing a good Biryani takes time and patience, but the result is a dish that is truly fit for a celebration. I am always so proud to serve it to our guests.
My greatest passion is seeing the look of delight on someone’s face when they try one of these dishes for the first time. At Mumbai Masala Grill, we cook with love, using the same recipes and techniques that have been passed down through generations. I invite you to come visit us, pull up a chair, and let us take you on a culinary journey. Your table is waiting.
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