Father’s Day BBQ

Sure, burgers are yummy, and a fat rib eye is a treat, but we’re all grown up, and it’s time to try something new on the grill. Dad, Grampa, we’re lookin’ at you! Crack open a Kingfisher ale or if wine’s more your thing, go for a crisp, off-dry, chilled Ontario riesling.

By Signe Langford

Bombay Salad


1 can chick peas, drained
1 apple, diced, with the peel on
1 cucumber, diced with the peel on
15 – 20 of the smallest baby potatoes, boiled, peels on, cooled
½ cup raisins
¼ cup finely chopped coriander
½ cup good mayo
Indian black salt* or sea salt to taste
Black pepper to taste
1 Tbsp good curry powder
2 cloves garlic, finely minced
2 tsp grated fresh or jarred ginger
the juice of 2 – 4 limes, to taste and depending on the juiciness of the fruit


In a large bowl, whisk together the mayo, spices, herbs, and lime juice. Add the rest of the salad ingredients and toss until well covered with the dressing. Garnish with more fresh coriander sprigs and lime wedges. Cold, left over cooked chicken can be added. *Black salt can be found at East Indian grocers. It has a unique and acquired sulphurous taste, reminiscent of hard-boiled eggs.


Easy Tandoori Chicken


½ cup good quality tandoori paste
1 cup plain yogurt
the juice of 2 limes or 1 lemon
10 Chicken thighs, bone out, skin off


In a large bowl, using a whisk, blend the yogurt, tandoori paste and juice together. Cut the chicken into big chunks, probably in half. Toss the chicken chunks with the tandoori mixture until all surfaces are well coated. Marinate overnight. Thread onto skewers and grill on a hot, well-oiled grill, until cooked through, about 7 minutes each side. Serve with greens and buttery grilled naan.