Artisanal ghee maker Lee Dares of Lee’s Ghee returns to the Dep for an intimate Supper Club inspired by her favourite dishes encountered in her travels through India. The meal will be served on banana leaves, and eating with your hands is encouraged!
Inspired by an amazing restaurant in Hampi in the South that served the best samosas I had ever tasted. Potatoes, peas and carrots and wrapped in light, flaky pastry crust, bursting with the spices of curry leaves, mustard seed and green chili. Served with a sweet tamarind chutney.
Spring Lamb Biryani
Tender lamb & fragrant spices cooked with turmeric-infused ghee and topped with hard-boiled eggs, based on a recipe by Madhur Jaffrey.
Broccoli and Spinach Baji
A deep green vegetable purée, similar to saag, with an unconventional addition of broccoli and daikon radish, and served with a cool cucumber yogurt raita
Inspired by a health food restaurant in Udaipur in Northern India, this is a crunchy, fresh salad of raw beetroot, carrot, raisins and coconut dressed with vinegar, lemon & lime juices, and chili powder.
Spelt & Gram Flour Chapatis
Chai Creme Brulée
A decadent, creamy dessert infused with aromatic chai flavours
Ginger Mint Cocktail (non-alcoholic)
#vegetarian #GF options available
Lee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now, she compliments her experience with her part-time studies at the Institute of Holistic Nutrition in Toronto. Her ghee, Lee’s Ghee, can be found at farmer’s and flea markets across the city.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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