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2 I NEWS -KARAHI POINT BRINGS AUTHENTIC PAKISTANI FLAVOUR TO WATERLOO = BUFFET TO STAY OPEN ON WEEKENDS = DURING RAMADAN BILL JACKSON bjackson@torstar.ca tterloo Chronic! Anew restaurant in Wa- = terloo promises to purvey Pakistani flavour like none other in the tri-city area. “We cook in the pot, and we serve in plained Faisal Shoaib, co- Hanchisee at Karahi Point opened recently in the pains Business Campus — the ei location for the brand, but the first out- aad ithe GTA, said the menu is vated in tradition all the way from his native Paki- stan, noting that most dish- es in Canada usually come served on plates or platters that are different from what they're cooked in. fat waterloochronicle.ca Of A karahi, a Hindi word meaning pot, isused to pre- pare various Pakistan: dishes such as curries and stews. “When you cook in high thi vours, will stick, so people generally eat in the iron pots, not on plates,” Shoaib explain The mouth-watering taste created with spices and ingredients such as ginger-garlic paste, ghee, green chilies, ¢ diced vegeta- bles, and sauce served to dine-in custom- ers, “Back home, in Paki- stan, we ont use plates," Shoaib said. “When we or- der karahi, it will come in this pot, and we eat from there and dip it i in the bread. That's the concep 4 More than 15 different variations of signature ka- KARAHI POINT ADDRESS: 655 Parkside Dr. Unit 1, Waterloo, Ont. N2L 5E7 HOURS: Open daily, noon to WEBSITE: karahipoint.com PHONE: 519-885-6767 rahi appear on the menu, based which were introduced to Ontario by her son, Adil Iq- Point's CEO and a friend of Shoaib's businesses partner, Abbas Raza. ow just came in July; tm Shoaib, who 5 said he and Raza worked for decades as chartered accountants in the Emirates and recently relocated to the region to pursue the restaurant ven- tur e. The only help they won't be hiring are the cooks who must attend a specialized Bill Jackson/Metroland Faisal Shoaib, co-franchisee at Karahi Point in Waterloo, an authentic Pakistani restaurant that recently opened in the Parkside Corporate Campus. training academy to pro- vide what Shoaib calls an authentic, fine-dining ex- perience. "It's straight from the flames to the table," oe said, highlighting the zling BBQ' portion of the menu with kebabs, bone- less chicken tikka and La- marinated served on a hot plate. "It's delivered with a lot Peak service is better than peak pricing | WERE YOU HIT WITH PEAK CHARGES. DURING THE HOLIDAY RUSH? YOU DIDN'T HAVE TO BE. Metroland Parcel Services has a simple goal of smoke and sound, and everybody at other tables will be aware, "he said. While it' meal envy, many items can fake eu t to ore ees or fro: seratch, ‘Shoaib advises Most dishes, including a variety of curries and bi- items are usual’y left with lots id take hom one al _makhani at te tils) and re: handi — chicken ‘and s i es in a cream sauce served in a tre pot (handi). ‘Goat brain — you have to try it sometime," Shoaib See ‘IT’S’, page 11 provide cost-effective, premium Indeed |, with over 15,000 drivers and 14 depots, our network is always ready for next-day delivery even with increased volumes. Join some of Canada’s largest companies who rely on us for their ecommerce delivery. Get a quote today: metrolandparcelservices.ca PARCEL SERVICES SCAN FOR MORE INFORMATION