Many people in North America are familiar with Ramen, but Anuja Mehta & Abhilash Achar are introducing them to Thindi, a uniquely Indian take on noodles. Flavoured with authentic Indian spices and fresh, local ingredients these noodle dishes are more saucy than soupy — the noodles are really the star of the show with their toothsome texture and ability to absorb a ton of flavour.
Noodle (Maggi) Cheese Bombs $7
Deep-fried noodle balls with a gooey cheesy center.
Pineapple Grilled Cheese Sandwich $9
A 3-tiered sandwich layered with home-made, preservative-free pineapple jam, slices of pineapple, and mozzarella cheese. A mellow yellow delight!
Chutney Cheese Sandwich $10
A 3-tiered grilled cheese layered with house-made green chutney (fresh cilantro, yogurt, peanuts, lime juice, and spices) — a twist on a classic.
Tadka Sizzle Noodles $9
Noodles sizzled with ‘Tadka’ on top! Tadka is clarified butter (ghee) sautéed with cumin seeds, curry leaves, red chili powder & flakes. Our most aromatic creation (yet).
Masala Mushroom Noodles $12
Noodles in a creamy mushroom and caramelized onion sauce made with aromatic spices. Topped with parmesan cheese & fresh cracked pepper… A fan favorite!
Anuja & Abhilash are taking their passion project to the next level! It all began a few years ago. When not at her day job, Anuja loves to indulge in ‘foodsploration’ at her home kitchen where she created variations of ‘maggi’ noodles and indian street side eats, using fresh ingredients found locally. Her husband became the first victim of her creations. They decided to share their creations with friends and family. But it didn’t stop there… after an overwhelmingly positive response from several people at food festivals they decided to share these off-beat noodle dishes with all of Toronto. After incubating for 6 months in The Depanneur’s commissary kitchen, Thindi has set up a bricks & mortar location in the street food marketplace at 335 Yonge St & Gould St. thindi.ca
Every Thursday 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.