Mentored by Leon Bergeron, president of the Top Crust Bakery chain, Saira and Reena promise soups, sandwiches, and lunch fare, along with slow-fermented sourdough breads and delectable pastries at REESA’S. They also plan to showcase traditional East African Indian cuisine, and will serve fresh rotis, bhajias, samosas, and kebobs, along with what they call the best masala chai north of the 401 highway. REESA’S, with its elegant decor inspired by India and East Africa, promises to be a welcome addition to an up-and-coming Markham neighborhood.

Media inquiries can be addressed to: Nadim Remtulla, General Manager, Diamond Enterprises.

NADIM’S ZANZIBAR EGG CURRY

•1 large onion, peeled

•1 400-gram can whole tomatoes (14 oz.)

•1 tbsp cooking oil or ghee

•1 cinnamon stick

•3 cloves

•½ tsp mustard seeds

•4 green cardamom pods

•1 tsp grated ginger (or ginger puree)

•2 cloves garlic, minced (or 1 tsp garlic puree)

•1 tsp ground coriander seed

•1 tsp ground cumin seed

•½ tsp ground fennel seeds

•½ tsp Kashmiri chili powder (or cayenne pepper)

•1 tsp salt

•2 medium potatoes, peeled, and cut into 1½-inch cubes

•8 hard-boiled eggs, shelled

•Handful of chopped cilantro for serving

1.In a food processor, chop onion until fine (or dice fine by hand). Rinse food processor bowl, then use it to puree tomatoes.

2.In medium saucepan, heat oil or ghee over medium heat. Add cinnamon stick, cloves, mustard seeds, and cardamom. Cook for 2 minutes, then add onions.

3.Cook the onions over medium heat until brown—almost burned. If onions stick to the bottom of the pot, add a splash of water to deglaze and continue browning. Keep going this way until onions are very brown.

4.Reduce heat to medium low, and add ginger, garlic, remaining spices, and salt. Stir and cook one minute. Add pureed tomatoes. Stir through, then simmer with the lid on for 5 minutes.

5.Add potatoes and whole boiled eggs, stir, and simmer 15 to 20 minutes until the potatoes are soft.

6.Garnish with cilantro, and serve with parathas.

REENA’S PLAIN PARATHAS

•2 cups durum atta flour (or substitute whole wheat flour)

•½ tsp salt

•2 tbsp vegetable oil

•1-1¼ cup warm water

•¼ cup vegetable oil or ghee for brushing

•Extra atta flour for rolling out

1.Mix flour and salt in a bowl.

2.Add 2 tbsp oil, and rub between fingers until it looks like coarse meal and holds together when squeezed in hand.

3.Drizzle warm water over it, a little at a time, and mix by hand until a soft dough is formed. It should be quite soft and pliable and a little sticky.

4.Knead dough for about five minutes until no longer sticky. Add more flour if necessary, but dough should be soft.

5.Form into a ball and cover. Rest at least 30 minutes.

6.Knead dough briefly again and divide into 6 equal balls.

7.Coat one ball completely in flour, and roll in plenty of flour to prevent sticking. Roll with a rolling pin to a 7-to-8-inch circle. (Skip to cooking step 11 to make maani/rotis/ chapatti instead of parathas.)