the Spice Chef’s Creation


The Spice Chef Sanjiz Mathews was born in Kerala, India in the Malabar region. He has worked in the hospitality industry in India, the UK, and Canada. He takes a fresh approach to traditional Indian cooking by blending perfectly measured spices that allow anyone to create time-honoured Indian dishes without the hassle and waste of a long list of spices. Inspired by the fresh, local ingredients at the farmers market, Spice Chef started supporting local farmers by creating one-of-a-kind products for the local community, such as his Devilicious Garlic Chutney made with Ontario garlic. His menu for the 2015 Toronto Garlic Festival includes a gourmet organic kale & garlic crusted popcorn drizzled with chilli maple caramel and Himalayas pink salt, South Indian coffee infused with fresh Ontario garlic butter, topped with maple cream and pumpkin vanilla dust and a roasted garlic hummus with roasted red peppers and sun-dried tomatoes.