A peek into the delicious cuisine of Chandraseniya Kayastha Prabhu (CKP) community from Maharastra, India. The CKP Community originated near the Chenab river in Kashmir. The Kayasthas lived in the Indus Valley and are considered to be descendants of King Chandrasena. They were conferred the title of Prabhu and thus the community got the name CKP – Chandraseniya Kayastha Prabhu. Throughout history, CKPs have traditionally been scribes and historians.
It’s well known that people from this community are truly fond of their food and drink. Any meeting between two members of this community will invariably end up being drawn towards discussing food and places to obtain the best varieties of it.
CKP food is quite distinct in ingredients, preparation & taste from other Maharashtrian food. Their culinary traditions include the use of spices like saffron and poppy seeds, which had its origins in Kashmir and before that, the Indus Valley plains. They continued to acquire additions to the spice bowl as the community migrated from North India to Madhya Pradesh, and to coastal Maharashtra. From the Konkan region (in Maharastra), which they now call home, they used coastal crops like mango, coconut and red chilli and copious amounts of fresh fish and shellfish.
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Kheema Pattice
Spicy lamb mince stuffed into mashed potato and pan fried until golden and crispy.
$6
Kolambichi Khichadi
A CKP speciality where shrimp and spices are cooked together with basmati rice and coconut milk to create a rich, flavourful dish.
$12
Ninav
A yummy, soft, fudgy dessert made of gram (brown chickpea) flour, coconut milk and jaggery. #vegan
$4
Gut Instincts Kombucha
$4
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Mugdha Pradhan is a Toronto based Author, Healer, Food Artist and Entrepreneur.
“I absolutely love cooking regional Indian cuisine and have participated in several pop-up food events in India. After I moved to Canada, I wrote my first book ‘Winning at Parenting with Nath Yoga’ and started my Probiotic beverages company – Gut Instincts Fermented Beverages in Toronto. I am a YogaMukti Therapist and absolutely love spreading the knowledge of relaxation. My intention of hosting a drop-in dinner at the Depanneur is simply to serve the food that I love to cook and build a community around it.”
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Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
