TORONTO, Dec. 05, 2018 (GLOBE NEWSWIRE) -- For three weeks starting on Monday, December 10th, diners at OTG‘s Marathi can spice up their home life too. Paul George, the Indian restaurant’s executive chef, will be giving away spice kits to pre-flight diners, for a limited time while supplies last. The kits will also contain a recipe for Chicken Biryani that they can try at home.

Marathi is based in Toronto Pearson International Airport’s Terminal 1. The Greater Toronto Airports Authority (GTAA) partners with OTG to bring the city’s diverse cultures and tastes to the airport.  Marathi offers well-known, traditional dishes such as Butter Chicken, but also adds some contemporary twists, like Naan Panini and Black Tiger Shrimp Vindaloo, as well as “street food” favourites, sweets and inspired cocktails.

Chef Paul George was born in Cochin, India. His family later moved from India to the United Kingdom where, at 13 years old, he helped start a small coffee shop with his father.  From there he went on to study hotel management and food science. 

Paul has since held a vast array of cooking jobs in restaurants and hotels in Mumbai – as well as sailing the seas, where he created the Indian-influenced menus aboard Princess Cruise Lines (and was voted Best Employee three times).  He has twice won the culinary competition at Cambridge University.

Paul has been with OTG for five years, developing and executing Marathi’s innovative menu. He is well known for his spices and personally curates his own blends.

“Indian cooking has big flavours but the secret is actually in the delicate balance of blending spices,” said Chef George. “I love to visit spice markets all the time and it’s my own point of pride to find the best, whether from India or our local community, to customize my own personal blend for each dish we serve at Marathi. I’m really excited to be sharing my spice blends with our diners so they can take Marathi home and experiment with recreating some of our recipes for themselves.”

Chef Paul’s Biryani Masala spice blend for the Chicken Biryani (recipe attached) incorporates a wide selection of spices, including: Fennel seed, Shaijeera, Cumin, Cashmir chilies, Black cardamom, Green cardamom, Cinnamon, Cloves, Javathri, Nutmeg, Bay leaf, Star anise, Black peppercorn and Poppy seed.

“Toronto Pearson aims to bring an authentic Toronto experience to our nearly 50 million annual passengers from around the world,” said Scott Collier, Vice President, Customer and Terminal Services, GTAA. “Our partnership with OTG and the creative Indian cuisine featured at Marathi are a true reflection of the diverse tastes of our city and a great way to sample some of Toronto's best food without leaving the airport.”

To complement Marathi’s rich spices and bold flavors, OTG is launching new cocktails including the Jitney Julep made with bourbon, orange bitters and fresh muddled coriander syrup.

Images of the spices & space can be found here:

About OTG
OTG is a hospitality group that is transforming the airport travel experience for millions of travelers every year. OTG combines world-class hospitality and award-winning cuisine with innovative design and state-of-the-art technology. OTG’s restaurant concepts are complemented by the company’s tablet experience, which was the first of its kind in the industry. Since 1996, OTG has been redefining the guest experience in airports, transforming the way passengers interact with the terminal. The company is currently one of the leading airport food and beverage operators in North America with more than 300 restaurants and retail locations across 10 airports. For more information, visit


1 kg chicken – cut into medium cubes
600 gm Onion, sliced
200 gm Tomato
2 Tbsp  Ginger garlic paste 
2 Tbsp Chicken Biryani Masala
¾ tsp   Turmeric
4 Tbsp  Oil
800 gm Basmati rice, cooked
2 Tbsp  Yoghurt
1 Tbsp  Chopped cilantro
To taste Salt

1. Heat oil in a sauté pan 
2. Cook sliced onion until translucent in colour
3. Add ginger garlic paste
4. Add the chicken, turmeric and biryani masala mix, toss until chicken is fully coated 
5. Add sliced tomato and yogurt mix, stir well. Add salt to taste, ½ of the chopped cilantro
6. Put on simmer, Add half cooked rice on top. Cover and let cook 20 to 30 minutes.
Garnished with chopped cilantro

Media Contacts:
Eric Brinker
Vice President of Experience, OTG

Gareth Edmondson-Jones
GEJ, Ink

Photos accompanying this announcement are available at: