Just head to the International Farmers’ Market, Fridays between 10am and 6pm at the Halifax Seaport Farmers’ Market (Pier 20, 1209 Marginal Road, halifaxfarmersmarket.com). You’ll find unexpected flavours from around the globe and an abundance of friendly vendors eager to share their favourite dish from back home.
Indus 49
Rakhsana Aslam brings the mouthwatering dishes of her native Pakistan to her stall. Aslam lets patrons create their own combo meals by choosing between cheaply priced menu items. Though traditionally a breakfast curry, her tender chicken nehari ($3) makes an excellent mid-day stew and is best served over rice ($2) or with naan bread ($1). The chapli kabob ($3.50) can’t be passed up either, consisting of beef kabob seasoned with coriander and crushed pomegranate seeds. The pomegranate adds an unexpected twist, adding a nice zesty flavour to the meat.
Viji’s Veggies
Madras native Viji Ramesh will dish out a hefty helping of black-eyed-bean curry, a deep-fried lentil-based pakora, a chapati to mop it all up with and an Indian sweet of your choice, all for $7. Soaked in sugar syrup with a hint of rosewater, her Gulab Jamun is so good you’ll likely eat desert first.
Pasar Indonesia
If you’re only a little hungry, stop for some flavour-packed meat on a stick. The chicken satay hits the spot for $2.50, with chicken smothered in sweet and salty peanut sauce. A crunchy fried onion topping lends the satay great texture. For a fresh, unusual palette cleanser, try a lychee fruit cup ($2), basically a more sophisticated Jello Jiggler.
Shelly Michayi’s stand
Zimbabwe native Michayi’s stand smells of garlicky goodness and doesn’t disappoint. Six bucks nets you a serving of beef stew, which has been simmering for hours with chilis, onions and veggies, over a fresh chapati. Alternately, try pairing the chapati with a chicken drumstick ($5), served swimming in a buttery and tangy peanut sauce. But opt for the beef if you’re prone to make a mess. The gooey drumstick is so delicious it can inspire those who eat it to get excited and slosh sauce all over the place.
Cheelin Restaurant
An overflowing takeout box of satisfyingly greasy noodles and a spring or egg roll sets you back just $6.50. The rolls are flaky without being too dry, and bean spouts add a fresh flavour to the noodles. If you’ve got a head start on your weekend, a Friday lunch at Cheelin’s stand will likely cure you of a hangover. If you’ve yet to hit the town, it will coat your stomach before a big night out. Either way, it’s a win-win situation.
This article appears in Feb 3-9, 2011.
Ethnic food? What is it, 1983 in Halifax?? Come on Coast, please do your part to rid NS of the Mississippi of the North label. Just because its from another culture/country doesn’t make it ‘ethnic’. Really, really bad. It’s 2011. Learn something. I wonder, how many non-white people actually work at the Coast? (my guess is zero to less than 3) Would that make them ethnic reporters? Please do more to overcome your racial privilege.
yes the food at the market is right on, always, the asian is great not sure of the name, yet the smile from the server and the harty supply is extra – chars. b.
Hi yyy. In an increasingly globalized world, describing all food sold by those from other cultures as “ethnic” would be incorrect. However, I used the term “ethnic food” to describe foods specific to certain cultures and regions, which is not an incorrect usage of the term. But I am open to suggestions if you have a better word in mind.
I think your concern about the manner in which Westerners approach the cuisine of those from other cultures is valid, though your anger a bit misplaced. Lisa Heldke’s book “Exotic Appetites” is an interesting read, discussing the ways in which Western “food adventurers” often have a colonialist approach to consuming food from cultures they deem “exotic” and “other.” She critiques Westerners for consuming the foods of those from different cultures and expressing little interest in the cultural context surrounding the dishes. Visitors to the International Market, a great initiative developed by ISIS (http://www.isisns.ca/events/seaport-intern…), can engage in a more positive, community-building form of culinary adventurism. I found vendors at the market eager to share stories about the dishes they were serving and provide cultural context to dishes that are unfamiliar to some Halifax locals.
Hello again yyy- Upon reflection and discussion with others about my use of the phrase “ethnic food,” I’ve come to agree that it’s a troublesome word and one probably best used in quotation marks. The problem with the word “ethnic” is that people often use the word to describe people they view as different from themselves, viewing their own culture as invisible and normative- not “ethnic.” That’s not how I feel that I use the word. Having travelled and moved a fair bit, I’ve frequently found myself in situations where I was able to share dishes from my “ethnic” background with others, whether that be greasy British food or poutine. But given the social context in which the word “ethnic” is frequently used, I’ve resolved to use it with more caution in future. Thanks for opening this discussion.
Hey the food IS great there! Thanks for sharing!
and the word ethnic was used properly.
eth·nic –adjective
1.
pertaining to or characteristic of a people, especially a group (ethnic group) sharing a common and distinctive culture, religion, language, or the like.
2.referring to the origin, classification, characteristics, etc., of such groups.
3. being a member of an ethnic group, especially of a group that is a minority within a larger society: ethnic Chinese in San Francisco.
4. of, pertaining to, or characteristic of members of such a group.
5. belonging to or deriving from the cultural, racial, religious, or linguistic traditions of a people or country: ethnic dances.