Artisanal ghee maker Lee Dares of Lee’s Ghee returns to the Dep for a tasty Drop-In Dinner inspired by some of her favourite dishes encountered in her travels in India.
Dosas are crispy, fermented rice flour crêpes which are commonly eaten for breakfast in South India, but are equally delicious eaten for supper. This version is inspired by dosas I had in Hampi, South India. They are filled with a potato curry and served on banana leafs with Coconut and Spicy Red Chutney. #GF
A side of organic, mixed greens with avocado, cucumber, broccoli and alfalfa, tossed in a balsamic vinaigrette (with a touch of ghee for good measure).
Golden Milk Tea
A soothing Winter concoction made from home-made almond milk, turmeric, ginger, ghee and honey.
A dense, moist banana bread made with ghee that is sure to fill your craving for something sweet. Goes well with tea.
Prix Fixe Menu – try everything for $20!
Lee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now, she compliments her experience with her studies at the Institute of Holistic Nutrition in Toronto. Her ghee, Lee’s Ghee, can be found at markets and specialty stores across the city.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent inTO, where we invite guest cooks, amatuer or professional, to come and make their favourite dishes.
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