A selection of dishes spanning across the North of the Indian subcontinent, from Gujarat to Nepal to Bangladesh
A light and fluffy steamed dhokla (savoury cake) made from semolina and yogurt flavoured with ginger and chilli. A twist on a traditional dish from the state of Gujarat, it’s served with a vibrant green chutney.
Nepalese Eight-bean Curry
A mix of eight different beans and legumes, including chickpeas, pinto beans, green lentil, black eyed peas, etc. cooked from scratch in a rich, aromatic sauce of onions, tomato, garlic and ginger spiced with cumin, coriander, turmeric and garam masala, typical of Nepal and similar to many bean curries found in Northern India. Served with rice.
Bangladeshi Chicken “Roast”
Chicken “roast “ is not roast chicken! Rather it is a festive dish made for family celebrations in Bangladesh consisting of halal chicken stewed in an onion, tomato and yogurt-based sauce. Robustly flavoured with garlic, ginger, chilli and spices, including cumin, turmeric, coriander, cinnamon, cardamom and so on, and served with rice.
Also known as kheer, payesh is an especially creamy and fragrant Indian rice pudding, flavoured with cardamom, and studded with raisins, cashews, pistachios and almonds.
Farzana Rimi is an aspiring caterer whose specialty is combining Bangladeshi and Western influences. Rimi has loved cooking ever since she was a child, helping her mother cook for her family, a passion she developed further at the renowned culinary school ‘Apon Ghor’ in Bangladesh.
In addition to her MSc in International Marketing Management from University of Leeds, United Kingdom, Rimi enjoys catering for events and at specialty food fairs, and has plans to set up a health-focused South Asian fusion café with an organic and seasonal menu.
Anjana Meel is an engineer by profession who loves to cook for her family and friends. She enjoys researching and experimenting with the vast range recipes from her home country, India, as well as discovering vegetarian dishes from around the world.
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.