Pre-order online until TUE Jan 5, 10pm
Pick up on WED Jan 6, 6-7:30pm
Even when Indo-Canadians like Bimal Patel go out for Indian food there is a habit to order those go-to, comfort-food dishes like butter chicken, tikka masala, and naan. And why not? They are delicious and familiar, but they’re but just a tiny fraction of what Indian cuisine is all about. For Bimal, growing up Gujarati meant a lot more than spicy curries and naan; it was hot rotis with sugar, and lots of lentils, and vegetables never seen in Western supermarkets. Tonight, let them share with you a mix of favourite old-school Guju classics with a few new twists too.
Sev Khamani
This chaat (savoury snack) starts with khaman (a batter of fermented chickpeas and rice steamed into a fluffy loaf) which is crumbled and mixed with a vaghar (hot infused oil) of mustard seeds and curry leaves, then topped with sev (crispy noodles of fried chickpea flour) and garnished with cilantro, raw and pickled onions. Bimal likes to add a non-traditional tamarind & date chutney for a little extra sweet and sour note.
Shaak (chicken or soy chunks)
Like many “curries”, shaak starts with a tomato & onion base infused with spices like turmeric, cumin, coriander, and kasuri methi (fenugreek), but gets its Guju personality from a generous dose of garam masala and touch of jaggery (raw palm sugar) that gives it its distinctive sweet-heat mix.
All meals are served with 2 rotis, buttery basmati rice, fried papad, mixed pickles, and steamed green chili hot sauce on the side for those who like heat.
Shrikhand with Rava Maida Puri
Finishing with a good shrikhand, a dessert of strained yogurt mixed with sugar, cardamom, saffron, pistachios and almonds, is considered by some Gujus to be the sign of great meal, especially when served with rava maida puri, a fried buttery and crispy semolina “cookie”
Chicken, Vegetarian or 1/2+1/2
Gujurarti Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Food has always been a big part of Bimal Patel’s life. He grew up watching his mom cook, studying the details of her techniques, and Saturday afternoons were spent immersed in back-to-back cooking shows on PBS. Although he studied Environmental Science, he’s been working in the hospitality and food industry for close to 20 years. Follow Bimal’s culinary adventures on Instagram at @storyofameal
