Abeda Oturkar grew up immersed in the flavours of Bombay (Mumbai), and has carried those memories with her on a professional culinary adventure that has taken her around the world. From street-food delicacies to café lunches to late-night snacks, her menu draws from the diverse range of Indian cuisines that are drawn to this vibrant city.

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Aloo Tikki Chaat
A popular between-meals snack with a refreshing tang; four potato croquettes with yogurt mint/cilantro relish
$5
#vegan #GF

Kheema Pao
One of the most famous street food dishes in Mumbai, this spicy mix of minced chicken and veal is enlivened with fresh green herbs infused in hot oil and served on freshly baked soft Portuguese buns (Pao) #halal
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Bhurji Pao
Medley of mushroom, bell pepper, cauliflower and chick peas mashed with red onions, garlic fried in butter – with or without paneer served on Pao.
#Vegan & #GF

Either Pao comes with a savoury brown gram slaw, with legumes (Chana) and green & red cabbage in tangy tamarind sauce.
$12

Rhamzan Phirni
In a city that never sleeps, this dessert is a favourite after-midnight treat, served in chilled earthen bowls. An aromatic and creamy rice and semolina custard topped with pistachio.
$4

Prix Fixe Menu
Aloo Tikki Chaat + Keema -or- Buhrji Pao + Ramzan Phirni
$20

ADD – a traditional Mumbai Pao accompaniment: Bombay-style egg salad with a fresh green chutney dressing of Koshimbir onion, cliantro, garlic, and green chili
$3

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Abeda Oturkar is a veteran food entreprenur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business, Spice & Aroma, grew to encompass a successful restaurant, catering business, cooking classes, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food, culinary history, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario…

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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.