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Inder Singh was raised on a mix of his mother’s sophisticated Punjabi cuisine and the diverse flavours of his hometown of Hyderabad, a region in South-Central India known for its unique blend of Islamic and Hindu cultures. Add to that global travels and a ravenous culinary curiosity, and there are a lot of delicious things going in his kitchen. This menu explores this wonderful sangam, or confluence, combining the best of many different schools of Indian cooking for a unique pan-Indian culinary experience.
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Sangam Tikka
Boneless chicken thighs marinated overnight in yogurt, ginger, garlic and a secret mix of Punjabi spices, roasted and finished with a sizzling South Indian tadka of curry leaves, green chilies and mint.
Lalaguda Dum Biryani
Lalaguda is a suburb in the city of Hyderabad that is home to a long-standing Anglo-Indian community — one of the few places in India where pork appears regularly appears on diner tables. Hyderabad is also renowned for the dum pukht cooking style – slow oven cooking in dough-sealed containers — that contributes to its reputation as the home to the world’s best biryanis. So what happens if we combine the best biryani with the most sinfully indulgent protein there is? Finely chopped pork, marinated in yogurt, ginger, cardamom, cinnamon, nutmeg, cloves and other spices, is layered between fried onions and long grain basmati rice; the dish is then sealed and slow cooked in the oven until all the flavours mingle and permeate the whole dish.
Paneer Khurchan
Khurchan literally means “scraped from the bottom of the pan”. This classic dish features pieces of tandoori-spiced paneer (fresh curd cheese) that have been cooked for hours to transform and intensify their flavour, before being added to a light stir-fry of cabbage and onions.
Maa di Daal
A luscious, comforting, dark lentil and red bean curry that has simmered for hours alongside garlic, ginger, green chilies and enriched with butter and cream.
The meal is complemented with and warm, buttery garlic naans, a bright & tangy mint chutney, and a fresh kachumber raita — onions, tomatoes, cucumbers, cilantro in lightly spiced yogurt — perfect to refresh and cool the palate.
Meethi Uljhan
Uljhan means confusion; this unexpected mash-up concoction of classic Indian desserts, Gulab Jamun and Jalebi, garnished with almonds and a scoop of vanilla ice cream will most definitely confuse and delight your taste buds.
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$60 +HST
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Inder Preet Singh has been working in marketing in the telecom industry in Toronto for the past few years. Cooking is his his happy place, connecting him to both the Punjabi cuisine his mother taught him, as well as the food of his hometown of Hyderabad.
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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
