Humble ingredients transformed by labour, patience and skill into exquisite dishes — the incredible magic of so many traditional cuisines — the accumulated wisdom of countless generations of cooks. That’s what’s on the table at a unique meal like this traditional Rajasthani festival dinner of ‘Daal-Baati-Churma’.

Anjana & Neha are friends from the royal state of Rajasthan (Jaipur) who share a passion for cooking. They have teamed up to bring you a the flavour and spirit of a Rajasthani village celebration (Chokhi Dhani), and offer their fellow Torontonians a chance to participate in a unique cultural experience.

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Chach (welcome drink) – Cumin-scented buttermilk

Daal – A mixture of five different lentils is cooked slowly with garlic, chili, onions, tomato and many spices

Baati – These baked dough balls made from wheat and chickpea flour are the quintessential item of the Rajasthani thali. It’s traditional — and extra delicious — to dip the baati in desi ghee (clarified butter) before taking a bite.

Churma – this special dish completes the classic combination of Daal-Baati-Churma. It is prepared by grinding baati into a fine crumbs and then mixing it with melted ghee, nuts, raw sugar and dried fruits. This sweet, buttery crumble elevates the whole combination into a truly special festive meal.

Kadhi – A light mixture of yogurt and chickpea flour flavored with unique spices and simmered slowly for long time. The delicious result is a hot soup that goes beautifully with the fragrant basmati rice

Aloo Pyaz Sabzi – A rich, deeply flavoured, slow-simmered potato and onion ‘curry’ with a unique blend of Indian whole spices also known as khada masala

The thali is served along with an assortment of condiments and sides dishes with a diverse range flavours and textures. The table is covered with plates of basmati rice, papad (crispy lentil crackers), aachar (tangy & spicy pickle), makhan (homemade fresh butter), shakar & jaggery (two kinds of raw sugar) that makes for a fun, culinary adventure with every bite!

Kulfi (dessert) – extra-rich homemade ice-cream infused with cardamom and pistachio
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$50 +HST

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Anjana Meel & Neha Khandelwal are both engineers by profession, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country, India, as well as discovering vegetarian dishes from around the world.

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Every weekend The Depanneur​ invites a guest chef to host a fun, informal dinner party.

Learn more about the Rusholme Park Supper Club