Eating our way through IDays

by Kim Anderson and Ashley Wadhwani

We are two girls who like to eat. In four days, we sampled cuisine from six different countries each presenting their most famous dishes for IDays at TRU. A well-balanced diet? Not really. For us it was just another day at the office. We took enough time between inhaling our dishes in order to write these reviews. Bon appetit!

Disclaimer: Hot sauce was automatically added to every meal, because, hot sauce.

Day One: Taste of Greece

The beef souvlaki was cooked at ideal tenderness – a tasty blend of salt and garlic. Unfortunately, it was served cold. The potatoes were soft and subtle. The “Greek salad” was lousy, with too many cherry tomatoes and vinaigrette with feta processed into the dressing instead of crumbled on top.

Day One: Taste of India

The chicken samosa had a crisp, golden-brown outer skin. The layers of pastry underneath were soft and light. The ground chicken was salty, with the peas adding the classic compliment of veggies. The side sauce, a tangy plum, was delicious, but more sauce would have been nice.

Day Two: Taste of Thailand

The curry coconut chicken was plentiful, with a heap of red sauce. The chicken was soft and moist. The lemon cilantro rice was a tad bland (even with hot sauce added). The grilled flatbread was dry and tasteless. Overall, the chicken could have been complimented with vegetables or a light coleslaw salad.

Day Three: Taste of Jamaica

The dark meat of the jerk-chicken was tender and hopping with spices. The side dish of rice, black beans and sweet kernel corn was a perfect balance to the spicy chicken. We eat like two rabid hyenas, that said, there wasn’t much meat on the chicken for us to devour.

Day Four: Taste of Vietnam

The spring rolls were cheap, around two bucks, but were bland when eaten alone. The Thai chilli sauce was the game changer. I wanted to order pho, the famous Vietnamese noodle soup. I was told, with authority, they were “out of FOE.” PSA: Pho is pronounced “fuh.” Let’s end this pronunciation travesty now.

Day Four: Taste of China

The chow mien noodles were cooked perfectly and served with broccoli, but unfortunately lacked other veggies like celery, carrots and bean sprouts. The broccoli was overcooked and didn’t bring that desirable crunch. The egg roll was the real MVP, with a savoury and lightly spiced filling of veggies and pork.

The takeaway points

  1. Don’t be shy with the protein.
  2. Sauces over everything.
  3. Keep limbs and loose change away from our perimeter while we are eating.
  4. Pronounce cultural dishes to the best of our ability.
  5. Let feta be what it was meant to be – crumbled.