2025 South Asian Spotlight

A sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays, birthdays, weddings and temple festivals, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice), dozens of elements are artfully arranged: curries, chutneys, pickles, sauces, and sweets, with the most elaborate versions clocking in at over 64 dishes!

Tonight’s host is Shilpa Kotamarthi, a serial food entrepreneur who founded South Indian coffee brand Madras Kaapi, as well as Mystery Eats, a roving mystery dining experience, and most recently, Paati on the Block, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the sadya to The Depanneur.

In addition to the full menu below, and in the spirit of keeping the ‘mystery’ in ‘Mystery Eats’, there will be some special items revealed only during the meal!

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Guntur Idlis
Small, puffy and tender steamed cakes made from a fermented rice and lentil batter, drizzled with ghee and spiced with guntur podi (a powder made from Guntur’s famous red chilies), served with a spicy peanut chutney.

Panakam
A traditional South Indian drink that serves as a palate cleanser, made with jaggery, black pepper, and cardamom, often used as a temple offering.

Thoran
A dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage, but other versions can include a multitude of vegetables and sometimes beans.

Vankaya Koora

Eggplant simmered and cooked with a blend of ginger, green chillies and coconut.

Kootu
A popular, slow cooked vegetable and lentil stew with roasted spices.

Beetroot Pachadi
Grated beets in a yogurt sauce, seasoned with curry leaves and lentils.

Rasam
A light, tangy South Indian soup made with tomatoes, pepper, lentils.

Parupu Payasam
A sweet pudding made with jaggery (unrefined sugar), rice and lentils and topped off with nuts and saffron

Sadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well. 
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Shilpa Kotamarthi the force behind Madras Kaapi and Mystery Eats, is now launching Paati on the Block, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals.
shilpakotamarthi.com  | @paationtheblock  |  @kaapikween

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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.