Sitara Indian Cuisine

Sitara Indian Cuisine cooks the long version of the North and South Indian menu — curries and tandoor, dosa and biryani, a vegetarian section with real depth — and then it does something almost no other Indian restaurant in the area does. It opens for breakfast. The Point Edward location runs full service seven days a week from early in the morning, and that reach, from an eight o'clock plate to a late dinner, is the first thing to understand about how the kitchen thinks. It opened here in 2017, in the main district of the small community pressed between Sarnia and the river.

The heart of the menu is the curry-and-tandoor canon, cooked to order and dialled to a diner's preferred heat. Butter Chicken is the anchor — chicken in a creamy tomato sauce built on butter, cream, and aromatic spices — with Chicken Tikka Masala carrying a smokier, grilled edge nearby. Palak Paneer holds the vegetarian centre, paneer in a smooth, mildly spiced spinach sauce, while Biryani layers fragrant rice with saffron, whole spices, and a choice of spiced meat or vegetables. Samosas arrive crisp with chutney, Garlic Naan comes brushed with butter, and Ras Malai waits at the end. Dosa, korma, and vindaloo push the range past any single style, so the menu reads as a survey rather than a short list of hits.

Breakfast is the detail that sets the Point Edward kitchen apart. Rather than treat mornings as someone else's business, Sitara brings Indian flavours into the first meal of the day, and its clearest morning signature is a Butter Chicken eggs Benedict — a plate that folds the restaurant's most familiar curry into a breakfast format. It is the kind of idea that surfaces only when a kitchen is genuinely curious about its own range, and among nearby Indian restaurants it has few imitators. The morning service does practical work too, giving the neighbourhood a reason to think of Sitara before noon rather than only at dinner.

The breadth is built for the mixed table, the group that can never settle on one order. A deep vegetarian section, vegan adaptations, and adjustable spice let a single ticket carry a cautious eater and an ambitious one at once, and the kitchen is careful about what it promises — it calls most of the menu gluten-free while naming the exceptions plainly, bread and Samosas among them. Chana Masala, Matar Paneer, and Vegetable Biryani give meat-free diners several substantial directions instead of one token plate. In a region where Indian food often narrows to a handful of familiar curries, that range is what gives Sitara a reason to be more than a weeknight default.

Sitara is not only a Point Edward address; it runs across a few nearby communities, and this is the one that carries the breakfast the others skip. Beer and wine are part of the table, domestic and imported, poured alongside the curries rather than treated as an afterthought. Within the group, Point Edward is the location that reaches furthest into the day — the same address handling the morning crowd and the dinner rush without handing either off.

How you use Sitara depends on the day. The Lunch Combo is the contained solo visit, a single plate that doubles as a low-stakes way to find the curry and the heat level you would order again. A shared dinner leans on Biryani as the centre, with Palak Paneer set against a richer meat curry for contrast. When the occasion grows — a birthday, a work dinner, a family gathering — the private party room, catering, and customizable menus point the same kitchen at a crowd. For a community of a couple thousand people, that is an unusually wide net for one kitchen to keep casting, and it casts it every day of the week.