The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Waterloo Chronicle | Thursday, January 19, 2023 | 4 waterloochronicle.ca Waterloo Catholic District School Board Quality, Inclusive, Faith Based Education WELCOME NEW KINDERGARTEN STUDENTS CHILDREN BORN IN 2019 ARE ELIGIBLE FOR YEAR 1 KINDERGARTEN AND CHILDREN BORN IN 2018 ARE ELIGIBLE FOR YEAR 2 KINDERGARTEN REGISTRATION IN YOUR NEIGHBOURHOOD CATHOLIC ELEMENTARY SCHOOL FEBRUARY 1-28, 2023 FOR MORE INFORMATION, PLEASE CONTACT: Your Neighbourhood Catholic Elementary School or the Waterloo Catholic District School Board Ask about our French Immersion Programs in Cambridge, Kitchener & Waterloo Email questions about our Extended Day Programs: extended.day@wcdsb.ca WCDSB.CA e 519-578-3660 HB OPINION Named for his mother, the restaurant is Vikram Subramanian's first foray into the industry - a Andrew Coppolino photo path that took him away from his electrical engineering studies at Montreal's Concordia University. A CRISP TUBULAR PIECE OF ART: TRY A DOSE OF DANDY DOSA AT NEW EATERY THE DOSA ARRIVES AT YOUR TABLE WITH A NUTTY, CAKEY FLAVOUR AND IMMENSELY SATISFYING CRISP. ESPECIALLY AROUND ITS SCALLOPED EDGES, WRITES ANDREW COPPOLINO From photos I've seen, I can easily imagine the ar- chitecture of Hong Kong Fashion plaza, its stairs, walkways, railings and scattered businesses locat- ed in east end Kitchener, fitting into a street scene in Tamil Nadu, the southern India state. ANDREW COPPOLINO Column door and a phalanx of re- regular customers seem to have justified the career divergence. The relatively stark din- ing room, with some art anda combination of tables and booths, has the poten- tial for an 80- seat capacity. continues to Occupying one of the South Indian Cuisine, open now for about one month. Named for his mother, the restaurant is Vikram Subramanian's first foray into the industry - a path that took him away from his electrical engineering studies at Montreal's Con- cordia University. His passion for food, re- cent lineups that have formed at the restaurant's build out the space - includ- ing plans to set up a sum- mer patio down a flight of stairs to the square below. The space on his menu, he says, captures the cook- ing and flavours of Tamil Nadu and the people who live there. “The food at Jayalaksh- mi is the food from my city, Coimbatore, and my re- gion. It has a unique style," Subramanian says. "There is no butter See page 5