The Himalayas — the largest mountain range on Earth — is home to a diverse range of cultures and many unique cuisines. Tonight Suman Ralhan presents a few authentic, home-style dishes from the Indian province of Himachal Pradesh, nestled in the Western foothills of the Himalayas.
Tomato Daal Soup $5
Flavourful and hearty red lentil soup slowly cooked with tomatoes, onion, cumin & black pepper. #vegetarian
Himachali Goat Curry $14
Goat or mutton curry is a staple of Himalayan cuisine; succulent chunks of meat are slow cooked in a rich gravy made from onions, garlic, ginger and tomatoes, and infused with many whole spices like cardamom, cinnamon, cloves and bay leaves. Served with basmati rice.
Kadai Kaddu + Madra $12
Diced pumpkin (kaddu) cooked in a wok with a mix of fresh ground spices including mustard seeds, coriander, cumin and red chilli, known as kadai masala; served with poori (1pc), a puffy, deep-fried Indian whole wheat bread. Madra is a kidney bean curry is unique to the Himalayan region of Chamba; a simple, mild curry made with kidney beans, yoghurt and a blend of spices, and served with rice. #vegetarian
Combo Plate $16
1/2 Goat Curry + 1/2 Kadai Kaddu + 1/2 Madra + Rice + Poori (1pc)
Extra Poori $1.50
Made with ground rice, milk, crushed cardamom and sugar, phirni has the delicious, subtly sweet taste of rice pudding, but with a smoother, creamier texture; served chilled and topped with nuts.
Vegetarian Prix Fixe $21
Soup + Kadai Kaddu + Madra + Dessert
Meat Prix Fixe $23
Soup + Goat Curry + Dessert
Combo Prix Fixe $25
Soup + Combo Plate + Dessert
Suman Ralhan is a homemaker, who lives with her husband in Chamba, a beautiful town situated in the lower Himalayas in Himachal Pradesh, India. She has 2 sons, one of who is an IT engineer, working in Toronto. For her, cooking for friends and family is not a hobby, it is her passion!