Poutine might yet become one of Canada's most renowned culinary exports, eventhe BBC is predicting that fries, curds and gravy is likely to be one of this year's top food trendsin the U.K.

Here at home, Toronto's diverse restaurant scene has embraced the classic Quebecois comfort food, and of course, added their own eccentric, cross-cultural spins. One interesting interpretation comes to us in the form of the Butter Chicken Poutine ($9) atNawab Fusion Grill.

Light and crispy hand-cut fries form a solid base which is thoroughly coated with shredded marble cheese and smothered in rich butter chicken sauce and chopped bits of chicken tikka.

The curried "gravy", really a tomato cream sauce is unsurprisingly a winner over fries - in fact, it's pretty close to a similar U.K. pub food that's gaining popularity on Toronto menus - call it a culinary exchange if you will.

The cheese will likely have purists up in arms. Why not curds? Heck why not paneer? Still, the shredded cheddar serves its purpose - it arrives melted into a pool of liquid that pulls into gooey strings as it's eaten.

Need something to wash it down with? Bottles of Kingfisher ($7) are a perfect pairing.

Thanks to IBM for sponsoring this post. IBM Watson's cognitive system helps chefs create new recipes and helps businesses cook up new ideas.

Know of any Toronto restaurants doing interesting takes on poutine? Let us know in the comments.