Eating out in one of the world’s most multicultural cities is a great blessing. It can sometimes also be a challenge though, particularly on days when one is not feeling very decisive — Chinese dim sum or Vietnamese pho? Japanese sushi or Korean barbeque? Italian risotto or Polish perogies? Turkish baklava or Egyptian koshary? South Indian dosas or Malaysian laksa? French baguette or Portugese papa secos? Jewish deli or Mexican cantina? Iranian fesenjaan or Ethiopian shiro? As home to over 200 unique ethnic groups with 140 individual languages, the Greater Toronto Area offers a virtually endless table spread.

And for those who simply cannot decide what to eat, Toronto offers an ever-increasing choice of hybrid foods that bring the best of different worlds together in one memorable dish. Because when Canadians use #BetterTogether, it means all aspects of diversity, food included. Here are just some of the hybrid foods worth knowing.

SHAWARMA POUTINE

No dish is more quintessentially Canadian than poutine: an artery-clogging mass of French fries and cheese curds topped with hot gravy. Poutine originated in rural Quebec and is available all over the country, from specialty poutineries to fast food chains. In 2016, it was even on the menu for the state dinner where President Barack Obama welcomed Prime Minister Justin Trudeau to the White House. This classic dish has experienced some diversification of its own, with South Asians ladling it with butter chicken and Lebanese restaurateurs loading it with shawarma chicken shaved off the spit along with fresh parsley and garlic-mayo sauce. This potent mixture is still heart-stopping but worth every single, delicious bite.

A combination of popular food items from various cultures into one makes Toronto a true melting pot

SUSHI BURRITO

Imagine a sushi roll on steroids. Now imagine that sushi roll as a portable, hand-held burrito. Contrary to expectation this Mexican-inspired Japanese concoction is surprisingly fulfilling, being the estimated equivalent of eating 18 pieces of sushi roll. So it is still high in sodium like regular sushi but packed with vegetables such as julienned cucumber and carrot, shredded baby spinach, avocado chunks and pickled ginger that are all rolled inside a sheet of seaweed wrap along with rice, tempura flakes, and crunchy tobiko. Spicy tuna, salmon, smoked salmon and unagi (eel) are the usual options, while smoked duck and lobster are some of the added attractions. There is also a build-your-own option ideal for satisfying any craving for personalised combinations. Credit for this ingenious reinvention belongs to Peter Yen of San Francisco who, in 2011, wanted to eat sushi on the go.

DESSERT BURGER

This one is self-explanatory. A perfect combination of deliciousness, for indulging in any time of day or night, it is the latest addition to summer menus in the city. This tasty treat comprises a decadent chocolate ganache and rich vanilla ice cream, liberally drizzled with caramel sauce and nestled between the two pieces of a warm sweet bun. The dessert burger is literally irresistible; the wait staff shared the story of an urgent second delivery of sweet buns just in the first week. Few could walk past the tantalising advertisement poster without pausing to read the details, and giving into the temptation of ordering one is sweetly rewarding.

CHICKEN AND WAFFLES

This unique pairing from America’s soul food tradition has crept its way into the north and received a warm welcome on this side of the longest international border in the world. Even though there are reports of waffles being served with fried chicken and gravy among German-origin communities of Pennsylvania in the early 19th century, popular culture credits African-Americans who migrated to Harlem, New York, after the Civil War, for making it the iconic dish that it is considered to be today. In order to be enjoyed to the fullest it is crucial that the chicken be deep-fried (any deviation involving a calorie-cutting roasted version will be considered a sell-out). And it is equally important that gravy and maple syrup be poured over it in generous amounts at the same time. Worried

that you don’t like to mix sweet with savoury? Save the worry for later and dig into this sensational meal. If a pat of butter is offered, be sure to add it and save any worry regarding cholesterol and saturated fats too. Nurturing the soul is much more important.

Published in Dawn, EOS, July 22nd, 2018