Pre-order online until THU Feb 4, 10pm
Pick up on FRI Feb 5, 6-7:30pm
Cuisine is a constant interplay of tradition and innovation, memories and discoveries, the familiar and the novel. For New Delhi natives Divyank Butola & Ashima Sachdeva latest pop-up venture, Tripper’s Kitchen, it means combining classic Mughlai flavours with a fun, contemporary street-food style – think things like Indian Nachos and Butter Chicken Poutines. For tonight’s dinner, they are putting together some luxurious Northern Indian dishes perfect to warm up with on a chilly winter’s evening.
Homemake fresh cheese cubes marinated in spiced yogurt and cream, then oven-grilled for an addictive mix of crispy outside and creamy inside; served with mint chutney, onions & lemon wedges. #vegetarian
Chicken Methi Malai
This “Royal Mughlai Curry” has all the hallmarks of its aristocratic origins in the courts of Lucknow/Hyderabad where the Mughal’s ruled: a rich, creamy gravy thickened with expensive ground nuts and plenty of fragrant spices. Boneless marinated chicken breast, simmered in a pale, creamy, lightly-spiced gravy (murgh) enriched with ground cashews, and highlighted with a generous sprinkle of methi (fenugreek leaves) for a unique, aromatic top note.
Labour-intensive, but oh-so delicious, these potato and paneer kofta “meatballs” are usually reserved for special occasions. They come enrobed in a flavourful, creamy onion and tomato gravy highlighting the delicate sweetness of almonds, pistachios, cashews and raisins. #vegetarian
These dishes feature a distinctive touch of dhungar — a technique of using hot coals and ghee to perfume food with a buttery, smoky aroma. Both curries also come with homemade hot garlic naan made with fresh goat yogurt, and a side of cool, refreshing kachumber salad – the Indian version of Mexican pico de gallo or Arabic salatat
White Chocolate Rabri
Rabri, a dense and velvety Indian pudding made by condensing milk with long, slow cooking with cardamom and saffron is given a modern spin with the addition of white chocolate, mascarpone and a cashew & pistachio garnish.
Chicken, Vegetarian, or 1/2+1/2
Mughlai Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM
Since arriving in Toronto 3 years ago, Divyank Butola & Ashima Sachdeva grew frustrated with the lack of great late-night snack options available for a couple hungry New Delhi ex-pats. Well, necessity is the mother of invention as they say, so they’ve joined forces to create Tripper’s Kitchen and fill that hungry gap in the market with delicious, crave-worthy Dehli-inspired treats. Follow on IG @tripperskitchen