There is something deeply special about gathering around a table. At Pudina Kitchen, food has always been about more than what is on the plate; it is about memory, culture, curiosity, conversation and the joy of sharing something with another person.
Tonight we are delighted to celebrate Diwali, the Festival of Lights through food, storytelling and the traditions that make this season so meaningful. Diwali holds distinct stories and significance within Hindu, Jain and Sikh traditions, while bringing forward beautiful ideas of light, reflection, renewal, community and hope.
For us, celebrating through food feels especially meaningful. A shared meal has a way of making unfamiliar traditions feel closer. It invites us to taste something new, ask questions, exchange stories and experience culture not only through explanation, but through the simple act of eating together. Even when our beliefs and traditions differ, there is something wonderfully universal about offering another person a plate of food. It is a joy and a privilege for Pudina Kitchen to create this evening and share this table with you
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Masala Papad
Crisp papad (also known as papadam) is a famous South Asian flatbread that often kicks off a meal or gathering. Made from gram flour, this version is layered with onion, tomato, green chile, fresh herbs, and a squeeze of lime. Bright, crunchy, and full of sharp, refreshing flavour to open the evening.
Sweet Potato Chaat
Roasted purple sweet potatoes layered with crisp whole-wheat wafers, bright green mango
chutney, and chickpeas tossed with mint and tamarind, finished with fresh dill for a fragrant, herbaceous lift.
Dal Makhani with Kesar Matar Pulao
Slow-Cooked Black Lentils, Saffron Basmati Rice & Green Peas. Whole black lentils and kidney beans are slow-cooked until rich, creamy and deeply comforting, then paired with fragrant basmati rice scented with saffron, whole spices and sweet green peas.
Sarson Palak Paneer with Fresh Roti
Mustard Greens, Spinach and Paneer (fresh white cheese) with Whole-Wheat Roti. Earthy mustard greens and spinach are cooked into a smooth, velvety base with tender paneer and warming spices, served with soft fresh roti for tearing, scooping and sharing.
Cardamom Rice Kheer with Rose-Berry Compote
Slow-cooked rice pudding scented with cardamom and gently sweetened until rich and
creamy, paired with a vibrant berry compote infused with rose for a floral, lightly tart contrast.
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Sargam Nayyar gravitated towards food and cooking from a young age in her native India and then as a newcomer to Canada. Embracing not only the physical aspects of food, but its power to evoke memory and tell stories, she created Pudina Kitchen as a space where food is not just cooked but experienced: with emotion, culture, creativity and care.
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur
