Pre-order online until THU Mar 25, 10pm
Pick up on FRI Mar 26, 6-7:30pm
This year, the ancient Hindu festival of Holi — the “festival of spring” or the “festival of colours” — falls on March 28th. On this day, friends and families play with vibrant colours — a break from the grey monotonony of daily life — to bring brightness and joy into the lives of their loved ones. Like many other Indian festivals, Holi has its own special foods; while the variety of Holi dishes across the country is immense, Ridhima Kalra has put together some of her favourite traditional dishes that evoke this celebration of colour & springtime.
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Papri Chaat
Papris are crispy chips made from a simple wheat dough; much like nachos, papris are often topped with an assortment of ingredients with contrasting textures and flavours. These papris are topped with tender boiled potatoes and chickpeas, then garnished with fresh yogurt, coriander chutney, sweet-and-sour tamarind chutney, and crunchy sev (fried chickpea noodles), and finished with colourful pomegranate seeds.
Gosht Do Pyaza
Before industrially-raised chickens and inexpensive pork shifted global palettes, goat was one of the world’s most popular proteins. And for good reason — goat is delicious, healthy and environmentally-friendly to raise. Commonly referred to as mutton in India (in Europe, mutton refers to meat from older sheep), it remains a popular ingredient in festive cooking, like in this classic Do Pyaza (“double onions“) preparation. This boldly flavoured rustic, relatively dry ‘curry’ is cooked in two stages: meat and onions are slowly braised over low heat until sweet and tender, then finished with a host of Indian spices, more onion and a garnish of fresh coriander leaves.
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Paneer Do Pyaza (vegetarian)
A similar preparation, but built around tender fresh cheese cubes in a rich, semi-dry gravy with plenty of onions.
Both are served with colourful Saffron Cranberry Basmati Rice and a Pineapple Cucumber Salad dressed with lemon juice, chat masala and cumin, and garnished with finely chopped mint and green chilli.
Coconut Gujiya
These sweet pastry turnovers are a must-have Holi treat. Similar to little empanadas, a light flour crust is filled with mawa — a rich, ricotta-like preparation of cooked milk — mixed with roasted semolina, dried coconut, nuts, and cardamom and fried until golden & crispy before being garnished with crushed dried rose petals and pistachios.
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Goat, Vegetarian, or 1/2+1/2
Holi Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM
Ridhima Kalra is a banker by profession and baker by passion. Her journey in the kitchen started at very early age and remains an integral part of her life. You can follow her passion for food on Instagram @raag.to.
