Loading Events

« All Events

  • This event has passed.

PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan

November 4, 2020 @ 6:00 pm - 7:30 pm

Pre-order online until TUE Nov 3, 10pm
Pick up on WED Nov 4, 6-7:30pm

Guyana is a country of many identities. As the only country in South America where English is the first language, a legacy of British colonial rule, it often identifies mores closely to its Caribbean neighbours to the north. Like many ex-British colonies in the region, the culture — and the cuisine — is a mix of many influences: indigenous peoples, African slavery, Indian & Chinese indentured labourers, English institutions and the legacies of global trade.

Chef Eshwar “Chefwar” Sarwan creatively combines these inspirations to craft a cuisine rooted in Guyanese tradition, inspired by the flavours of the Caribbean, and elevated by his classically-trained French culinary technique.

These crispy eggplant fritters are a take on a popular traditional Guyanese street food. Moist eggplant in a savoury golden batter made from yellow split pea flour, chickpea flour & breadfruit flour; served with a Chefwan’s signature homemade Tamarind hot sauce. #vegan #GF

Oxtail Pepperpot
Traditional Guyanese pepperpot is usually reserved for special occasions because it take so long to cook, and so is often eaten during the Christmas holiday season in Guyana. A long, slow, flavourful braise, it is notable for its use of casareep (cassava molasses), a thick black sauce made from cassava root and local spices like cinnamon and cloves. In addition to adding a unique sweetness and rich, dark colour, it is considered to have tonic and antiseptic properties, and also acts as a preservative.

Eshwar’s features oxtail, slowly braised until meltingly tender and unctuous, infused with garlic, thyme, Chef’s secret spices and touch of scotch bonnet pepper. Served with classic Caribbean rice & peas: black eye peas & long-grain rice cooked with coconut milk, and colourful medley seasonal of steamed seasonal vegetables tossed in shallot & thyme butter.

Curry Coconut Cauliflower
The legacy of over a century of emigrant, and often indentured, Indian workers have made the spices and dishes of the subcontinent an integral part of the fabric of many Caribbean cultures. This vegetarian dish emerges from that tradition, and showcases Chef Eshwar’s homemade garam masala spice blend. Cauliflower and potatoes in a coconut curry gravy, with a hint of sweetness complimented by the warm spices. Served with a golden turmeric rice pilaf studded with carrots & red peppers, homemade roasted garlic & herb naan, and a colourful medley of steamed seasonal vegetables tossed with shallots & thyme.

Cassava Coconut Pone
Landing somewhere in texture between a crust-less cheesecake and a flan, this luscious dessert is made with finely grated cassava and coconut baked in a rich coconut milk and egg custard, topped with caramelized coconut.

Beef, Vegetarian or 1/2+1/2
Guyanese Dinner — $48 for 2  •  $90 for 4

Also available: Chefwars’ signature hot sauces and spice blends
Hot Sauces: Mango, Tamarind, or Triple Blend  |  5oz
Spice Blends: Jerk Rub, or Garam Masala  |  60g

Due to a very high number of orders, we have had to close ordering for this event a little earlier than usual. Sorry for any inconvenience.


Eshwar Sarwan is the grandson of the indentured labourers brought to Guyana from India. At the young age of eleven, he migrated with his parents and six of his eight siblings to Canada. From a very young age, Eshwar and his siblings worked alongside his mom whose food entrepreneur business that would support their family. By the time he graduated from high school, it was apparent that a love of food was part of his DNA.

After a successful career in Business Accounting, Eshwar returned to his passion for food and secured his Chef’s papers from George Brown. His tenacity in the kitchen earned him the nickname “Chefwar”, which became the name of his new catering enterprise and growing brand of hot sauces, condiments, and spice blends. Chefwar’s Kitchen features Caribbean-inspired flavours, where Guyanese home cooking meets classical French techniques; all infused with an abiding passion for food. Discover his products and services chefwarskitchen.com or follow on FB & IG @chefwarskitchen.



November 4, 2020
6:00 pm - 7:30 pm
Event Category:


The Depanneur
View Organizer Website


1033 College Street
Toronto, Ontario m6k 2b5 Canada
+ Google Map