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Waterloo Chronicle | Thursday, August 10, 2023 waterloochronicle.ca uw oS Zz = Ss = NOODLES AT LOCAL RESTAURANT MAKE QUITE A CULINARY STATEMENT ANDREW COPPOLINO Column Out of some 40 or so dishes at Bogda Uyghur Cuisine, about 20 are tradi- tional foods of the region: that means braised, roast- ea or skewered and grilled chicken, some beef are one and vegetables. And noodles that make it a unique and delicious aacive Dishes arrive at the ble witha ae erroanthee a of black and white pepper sea- soning — but also generous dosings of a thin, seed that’: samainstay’s spice popular in the Mediterra- nean, Mexico and China. "We mostly use cumin," says Rahila David, co-own- er of Bodga, which is locat- ed a block or so behind Wil- urier University's Lazaridis School of Business and Economics. Bogda is much simpler with 32 seats, tables and booths and images and art- work adorning tt the walls. It's the second iteration for the restaurant that first opened in north Waterloo in 2011; a few years later, Bogda moved to its current location and represents one of many wonderful and diverse cuisines found in and around the universi- ties. aby menu is in part de- fin that cumin flavour, ben and rich and, to me, element of David's specialty hand} pulled wheat "agh, man" ey are scattered both whole and broken throughout the Qe Hear CANADA TURN UP LIFE, WATERLOO. Better hearing is here at your new HearCANADA centre, now open at Unit 3, 94 Bridgeport Road East. If hearing loss has lowered your life's enjoyment, it's time to turn it up! * Geta free hearing assessment from a certified professional* * Enjoy same-day fittingst * Leave with a hearing solution that suits your lifestyle Want to test drive the latest hearing tech for free? Call 1-866-623-3749 or pre-book online at HearCANADA.com Andrew Coppolino photo beef. A Bogda noodle dish, this one with cabbage and menu and take the place, essentially, of rice which appears infrequently on the menu as "polo." Their composition and their cooking results in a slightly toothy and slightly 1 those over 50. t Available for springy texture that is mighty satisfying and re- presenting a lot of prep work: abusy day at the fam- ily-run restaurant see the Kitchen go through three eight-kilogram bags - worth of flour for the noo- dles. As for even work, Bog- da's success has encour- aged David to build out a restaurant in North York that's set to open in the next few weeks. She also operates aman- ufacturing facility in Bur- lington prompted by the popularity of her food and coo! "Tl ‘The mantu dumplings have been very popular, she says. "That's why we opened the factory.” jogda products are available at Halal Fresh While is column fo- cuses on food and restaura- teurs, political contexts can't be ignored, especially when it comes to a restau- rant like Bogda. The Uyghurs area Turk- ic people living — mam Ly precariously when it comes to their safety and security in the Xinjiang Autono- mous Region in northwest- ern China. The Chinese Commu- nist Party has treated hun- dreds of thousands of Turk- Muslims very hars! sy. including internment " education and While David, her hus- band and children came to Canada in 2004, they have family still living in gion. “There are people in jail and camps, but my family there is O.K.," she says. The noodles at Bogda, however, make a culinary rather than political state- ment. It's a restaurant that's lamb testicles, kidneys and stir-fried organs, as tradi See ‘EVERYTHING’, page 10