Fire Prevention

Learn how some local Markham restaurants are staying fire safe in the kitchen. Look closely -- you might even find some secret recipes they've shared!

Aroma Espresso Bar

Babu Catering

Bamiyan Kabob

Dum Pukht

Essence of  Unionville

Milliken Restaurant

Next Door Restaurant

Poke Guys

Smash Kitchen and Bar

179 Enterprise Blvd., Suite 100

Aroma Espresso Bar offers handcrafted delicious coffee beverages and freshly made-to-order salads and sandwiches at a reasonable price.  

We strive to provide fresher,tastier, and more importantly healthier food. 

From Chef: "Wear short sleeves when cooking." 

Fire Safety Tip #2: "The restaurant fire suppression system is your first line of defense. 

Keep it clean and know how to activate it!"

Power Breakfast: 

We all know that breakfast is the most important meal of the day, so Aroma’s power breakfast is packed with fresh ingredients and tasty bundle of healthy energy.

• Place one bunch of mixed green vegetable on the bottom of a plate 
• Add 1/3 of English cucumber, chopped
• Add ½ tomato, chopped
• Add sliced carrot on top of the vegetables
• Cook 2 eggs, any style (3 eggs for scrambled)
• Add one scope of avocado, one scope of cream cheese, one ball of Feta cheese
• Garnish with 5 olives
• Served with bread and balsamic vinaigrette dressing

9590 McCowan Road   http://www.babudelivery.ca/ 

Sri Lankan and Indian Food take out (We serve Breakfast, Lunch and Dinner. Open From 9 AM to 9 PM

Babu catering and takeout is a pioneer in the Thamil food industry. At Babu, we not only specialize in traditional Thamil food but many other India, Hakka and East Asian dishes. At Babu we value exceptional guest experience and quality food to give you that taste and flavour of Thamil Eelam. 

From Chef Vije: "It's important to maintain your fire suppression equipment.”  

Fire Safety Tip from Chef Vije: "Look while you cook!"

Chicken Curry

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• pepper

Directions

Step 1

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Step 2

Remove bay leaf, and stir in lemon juice and pepper. Simmer 5 more minutes.

Chana Masala

Ingredients

• 1 onion, chopped
• 1 tomato, chopped
• 1 (1 inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, chopped, or more to taste
• 1 green chili pepper, seeded and chopped
• 3 tablespoons olive oil
• 2 leaf (blank)s bay leaves, or more to taste
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 pinch salt to taste
• ½ teaspoon turmeric powder
• water as needed
• 1 (15 ounce) can chickpeas

Directions

Step 1

Grind onion, tomato, ginger, garlic, and chili pepper together in a food processor into a paste.

Step 2

Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in colour, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes

Step 3

Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

7760 Markham Road   https://www.bamiyankabob.com/ 

Experience the exotic flavours of Afghan cuisine at Bamiyan Kabob! The mysterious and charming atmosphere will make you feel the warmth and hospitality of Afghanistan without having to travel thousands of miles. At Bamiyan Kabob, we value the history and traditions of Afghanistan, and we’ve been carrying them with us for many years. The softest chicken, lamb, beef, vegetable and rice meals – you will find it all at Bamiyan Kabob!

From Chef Khalid: “Keep your cooking area clean. Keep anything that can catch fire away from the heat.” 

Fire Safety Tip from Chef Khalid: "Watch what you heat, metal skewers are hot, I use a metal fork with wooden handle to safely remove the meat from the kabob.”

Coming Soon!

323 Denison Street   http://www.dumpukht.ca/ 

Where Indian cuisine meets fine dining. Dum Pukht offers a wide assortment of authentic Indian dishes made from traditional ingredients infused with fresh Indian herbs and spices. Renowned for its slow oven cooking technique, our biryanis are slow cooked in sealed clay pots over low flame, maximizing and preserving the flavour of each ingredient until it is ready to be served. 

From Chef Rajesh: "Watch the temperature - height of the flame under your pot."

"Watch what you cook!"

Fire Safety tip from Chef Bhagwati: "Stand by your pan!" 

"Use steel spice containers near the stove top."

Recipe of Butter Chicken:- 

It is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent .The sauce is perfect when creamy and not too thick or too thin. 

The level of salt and spices can be suited to your taste. 

Ingredients :-

• 1 cup butter, divided 
• 1 onion, minced 
• 1 tablespoon minced garlic 
• 1 (15 ounce) can tomato sauce 
• 3 cups heavy cream 
• 2 teaspoons salt 
• 1 teaspoon cayenne pepper 
• 1 teaspoon garam masala 
• 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks 
• 2 tablespoons vegetable oil 
• 2 tablespoons tandoori masala

How to make it :-

Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2  Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Step 3 Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. 

Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

Step 4 While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.

Step 5 Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

8500 Warden Avenue Markham, ON L6G 1A5 (Lobby Level)  View menus here: http://www.essenceofunionville.com.

Executive Chef Jitin Gaba invites you for a culinary experience at Essence of Unionville restaurant located in the lobby level of the Four Diamond Hilton Toronto/Markham Suites Conference Centre & Spa. Chef Jitin's ever-evolving eclectic menu features seasonal ingredients. Open for breakfast, lunch, dinner, weekend traditional afternoon tea, Saturday a la carte brunch and Sunday market brunch. Private and semi-private dining area perfect for any occasion.

From Chef : "Stay alert and always cook in clean pots and pans to avoid fire."

French Onion Soup ( Serves 8-10 portions)

Ingredients

Butter                                                125 grams                            

Onions (sliced)                                  5 medium                            

Garlic (chopped)                                3 cloves 

Sugar                                                 5 grams

Red Wine                                           ½ cup                     

Beef Stock                                         1,250 ml                                

Thyme                                                2 sprigs                  

Bay Leaves                                        2 pieces

Beef (diced, no fat)                            500 g                       

Salt & Pepper                                    As per taste                         

Crostini                                              1 piece per serving                           

Gruyere Cheese                               30 grams per portion                        

Method 

1. Melt butter in a large pot over medium heat. 
2. Add onions and sugar and cook until soft, without browning.
3. Turn down heat to low, and cook for 30 to 45 minutes until onions are brown.
4. Bring heat to medium. Add the garlic, thyme and bay leaves. 
5. Cook until garlic is soft. Add the red wine and reduce liquid to half. 
6. Add the beef stock, beef and bring to a boil. Reduce heat and simmer for another 20 minutes.
7. Ladle onion soup into an oven safe bowl with crostini on top. Cover with Gruyere cheese. 
8. Bake it in oven at 375°F degrees until cheese has melted.
9. Enjoy

7725 Birchmount Road         https://themilliken.ca/

Where friends meet and families eat. Welcome to our family

Safety Tip from Chef: "When we cook, someone is always in the kitchen!"

Safety Tip from Chef: "Wear the proper shoes to prevent slips, trips and falls."

At the Milliken, we go through A LOT of bread. At the end of each loaf, we are left with the poor, unwanted ‘ends’. And since we don’t waste food at the Milliken, we have found the most delicious way of putting these ‘ends’ to use – our bread pudding!

Prep Time 10 Minutes

Baking Time 25 Minutes

Ingredients 

10 slices of bread-ends

2 tablespoons of butter or margarine

 ¼ cup of maple syrup

 3 tablespoons of custard

2 cups milk

 ½ cup of white sugar

 ¼ cup of brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces.

3. Put the bread pieces into a large bowl, and mix it with all the other ingredients listed above (excluding butter and syrup).

4. Put on a pair of food-friendly gloves, and using your hands, gently mix/squish all the ingredients together until it is well-blended.

5.  Get an 8”/10” pan, and lay a thin layer of butter or margarine all along the insides of the pan.

6. Pour the contents of the bowl into the pan, then with your gloves, pat everything down evenly.

7. Bake in the preheated oven for 25 minutes.

8. Once removed from the oven, place on the counter and drizzle maple syrup all over the top.

9. Enjoy your delicious dessert (coffee or recommended)!

NOTE Depending on what flavor you’re aiming for, you can include any type of ingredients such as raisins, chocolate chips, nuts, mashed banana, etc. – the list goes on! (This would be done in step 3) This is where you can let your inner-chef get creative!

139 Main St Unionville    http://www.nextdoorrestaurant.com/

Classic dishes are given new twists at this tavern-style restaurant with a modern Canadian menu. Sourcing only the freshest ingredients from the vast landscapes at our doorstep combine with cultural diversity that Canada has to offer, this is our take on Canadian seasonal cuisine. 

From Chef Isaac: “Make sure your oven is off before you leave.”

Fire Safety Tip from Restaurant Manager David: “Know your fire escape route. All staff need to know where all the exits are located.”

Coming Soon!

8110 Birchmount Road, Unit 10   http://pokeguys.ca/ 

At Poke Guys, our goal is to bring you the most authentic Hawaiian experience with a Canadian twist. Sourcing quality ingredients while still maintaining a reasonable price point and keeping it fresh, healthy and always delicious.

Coming Soon! Click here for more fire safety tips!

Coming Soon!

4261 Highway 7 East      http://www.smashkitchen.com/

At Smash Kitchen and Bar, we provide an upscale casual atmosphere accompanied by comfort cuisine. We are proud to join the Unionville/Markham community where you can join us for a business lunch, family get together or a night out with friends. 

Fire Safety Video from Chef Johnny Chan, Co-Owner of Smash Restaurant:

For more of Johnny's safety videos, click here.

Fire Safety Tip from Chef Mark: “Always clean your wood fired oven and dispose of hot ashes in a metal container.”

Smash Kitchen French Toast

Serves 4 people

1 Loaf challah bread

8 Large eggs

500 ml 2% milk

2 Tablespoons of ground cinnamon

2 Cups White granulated sugar

Canola Oil (enough to fill your deep fryer)

1. Cut challah bread into rectangular blocks (approximately 1in x 2in).

2. Make batter by whisking eggs with milk and 1 tablespoon of cinnamon. 

3. Using a deep fryer or pot, heat oil to 350F. 

4. Submerge challah blocks in the batter ensuring it is fully coated but not drenched. 

5. Once oil has reached 350F, place the challah blocks in the deep fryer for 2 minutes per side or once evenly golden brown. 

6. In a large mixing bowl, mix the sugar and the remaining cinnamon. 

7. Once challah blocks are golden brown, toss in the bowl with the cinnamon sugar and ensure all sides are evenly coated.

8. Serve with garnish of your choice. (Icing sugar, maple syrup, fresh berries, mint, whip cream)

9. Enjoy!

A serious fire can start in seconds. Learn how you can prevent cooking fires and burns when you cook.  

• Always keep a lid nearby when cooking. If a small grease fire starts, slide the lid over the pan and turn off the burner. Leave the pan covered until it’s cooled.

• Keep pot handles turned toward the back of the stove so you don't accidentally knock over the pot and children won't reach for them.
  

• Loose clothing can catch fire quickly if it touches flames or electric burners. Wear short sleeves, close-fitting or tightly rolled sleeves when cooking.

• Keep towels, pot holders and anything else that can catch fire away from the stove top and other appliances.

• Make sure the oven, burners, and appliances are turned off when you are finished cooking. Never use the range or oven to heat your home.

• Remove items from the stovetop when you are not using them -- it's easy to accidentally turn on the wrong burner or forget to turn a burner off.
   
• Major appliances should be plugged directly into a wall outlet. Never use an extension cord with a major appliance - it can easily overheat and start a fire.

What to do if you have a kitchen fire:

• Before touching any kitchen appliance or other equipment, protect your hand with an oven mitt or wrapped dish towel, if possible.

• If there's a stovetop fire, smother flames with a pot lid or larger pan and turn the stove off. Never throw water on a grease fire.

• If you have a fire in your oven or microwave, turn off the appliance and keep the door closed to limit the oxygen supply.

• If you have a working fire extinguisher in the kitchen area, it can be used by adults who are trained to do so.

• If you are not able to bring the fire under control right away, evacuate your home and call 9-1-1.

How to treat burns:

If you accidentally get burned:

• Immediately apply cool, running water to the burn for five to 10 minutes to reduce pain and avoid further skin damage.

• Seek immediate medical attention if blisters appear or skin is charred.