Tamil cuisine is renowned for its fragrant aromas and rich blend of flavorful spices that excite the taste buds. However, accessing iconic dishes like kothu roti and curry bowls can be challenging, especially in downtown Toronto. Nero and Tom noticed the lack of representation of Tamil cuisine in the city and decided to bring their culture to the heart of downtown with their father-and-son shop, Jaffna Street Food, located in the Village at the Grange Food Court.
I had the opportunity to connect with this father-and-son duo to learn more about the vision, mission, and purpose behind Jaffna Street Food. Read on to discover how Tom’s passion for cooking, Nero’s background in real estate, and their shared love for food inspired their journey to bring authentic Tamil cuisine to the mainstream restaurant industry.
How did Jaffna Foods come to life? Can you tell us about the origin story of your restaurant?
Nero shares that his father, Tom, worked as a chef in Switzerland for around 20 years. After immigrating to Canada, Tom continued his career as a chef and opened a family restaurant in Ajax in 2006. However, due to the recession, the restaurant faced challenges. As a result, Tom shifted his focus to working as a chef and eventually started a catering company for weddings and events.
Since childhood, Nero has been passionate about promoting authentic Tamil cuisine to the mainstream. “I feel like there’s so much talent here, but it’s not as prevalent in Canadian society, even though the food is amazing. This is something my dad and I have always talked about.”
Finally, after several discussions, Nero and Tom decided to make their dream a reality by combining Nero’s real estate background with Tom’s restaurant expertise to create Jaffna Street Food.
How important is representing Tamil culture through food in a multicultural city to you?
“I think the driving force behind this is purely a passion for Tamil food.”
Nero shares that when he worked downtown, he often craved Tamil food but found nothing available to satisfy his craving for an authentic Tamil dish. He thought how obscure it was that there were no Tamil restaurants in a city with so many Tamil people. With this realization, Nero had the idea to open a Tamil restaurant in downtown Toronto.
“I hope this inspires Tamil people to open restaurants and make Tamil cuisine more accessible.”
How do you balance traditional Tamil flavours with modern culinary techniques or international influences?
Nero shares that their fusion dishes replicate popular mainstream items while preserving authentic Tamil flavours. “For example, we use real Quebec cheese curds to make poutine the traditional way, but then we add our authentic Tamil curry, like mutton curry, to bring in our flavours. It’s a blend of both.”
What does food mean to you personally? And how do you think it brings people together?
Nero said, “Food is essential; we must eat every day. I grew up with it-my dad was a chef, and my mom was a great cook, so I was always surrounded by good food. Even my wife loves food, and everyone around me is into it. Food is the basis of life.”
Nero explains that everyone shares a common love of eating and that food has a way of uniting people. He notes that when Italian immigrants first came to Canada, they encountered discrimination. But now, pizza is considered a staple dish in Canada.
With this example, Nero emphasizes that food teaches people about culture, tradition, and Tamil identity.
While food is deeply embedded in Nero and Tom’s roots, running a father-and-son shop certainly has quirks. That’s why I asked Nero and Tom, "What are the most rewarding and challenging aspects of working together as a family?"
Nero shares that spending time with his father is the most rewarding part. “Life is so busy, and we don’t see each other as much anymore. Without Jaffna Street Food, we probably wouldn’t see each other as often. That’s what I find most rewarding.”
As for the challenges, Nero and Tom sometimes clash due to their differing opinions; nevertheless, they maintain a positive working relationship.
With Jaffna Street Foods operating successfully for about three months now, I asked Nero and Tom, “What are your goals for Jaffna Foods? Are there any new projects, menu items, or expansions on the horizon?”
Nero said, “We want to see Jaffna Street Food everywhere-that’s the goal. We want to expand, maybe even internationally. We’ve just started, but we have big ambitions. We aim to be in areas without much Tamil representation.”
Nero adds that he’s proud of his Tamil heritage and wants to share Tamil cuisine with everyone.
What advice would you give aspiring restaurateurs, especially those looking to showcase their cultural heritage through food?
“I would say just go for it. You’d be surprised how much people love your food. People are simple when it comes to food: if it tastes good, they’ll be into it. Even if there’s fear around whether people will like it, just go for it.”
