Humans eat best when all of their senses are engaged. While sight and smell play a very important role in how we taste things, so can touch. In many cultures, eating with hands is the norm. However, in an effort to standardize “table manners” we often relegate eating with our fingers to the privacy of the home or reserve it for special occasions. This dinner investigates the complex relationships between touch and taste, each course inviting you to explore new ways of interacting with, experiencing, and enjoying your food.
The menu is rooted in Niharika Gupta’s experience of eating at dhabbas, the small homestyle, roadside restaurants of Uttar Pradesh, a populous agrarian state in North India.
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Churmura (Puffed Rice Salad)
A puffed rice salad with cucumber, onions and cilantro tossed in a light mustard oil & lime dressing. This dish is a lesser-known cousin of the famous Bhel Puri. It is a common street side snack, especially popular in the evenings. It is light, crunchy and the perfect way to start the meal.
Khasta & Dum Aaloo (Lentil Stuffed Fried Pastry and Boiled Potato Stew)
In the city of Prayagraj (formerly Allahabad), you will find crowded sweet shops on a Sunday morning dishing out plates of fried puffy pastries filled with a medley of spices, Khasta, being served with ladles of a mildly spiced potato stew, Dum Aaloo. This is a quintessential brunch when you are willing to treat yourself to a ghee-dipped pastry and follow it up with an afternoon nap.
Galouti Kebab & Parathas (Minced lamb/mushroom patties with layered flatbread)
Tender puck-shaped Galouti Kebabs, literally translating to melt-in-your-mouth kebabs, were first invented by a one-armed chef in the courts of modern day Lucknow in the 17th century for the court of Mughal Nawab (ruler). The kebabs are warmly spiced, rich and most importantly, soft. This royal dish is served with parathas, a layered flat bread, zingy cilantro chutney for herby freshness and homestyle slaw of radishes and ginger to cut through the richness of the kebabs.
The Dhabba Feast
A dhabba is a roadside restaurant which often also serves as a truck stop. They typically serve homestyle dishes representing the local cuisine of the region.
Dhabba-Style Zucchini Kofta - Dumplings made with summer squash in an onion-tomato sauce spiced with garam masala.
Chicken Korma - Chicken legs slow cooked in a rich sauce of nuts and onions lending to ‘fall off the bone’ tender meat stew.
Tamatar Chutney - Roasted tomato chutney spiced with mustard oil and lime juice.
Jeera Rice - Basmati rice, tossed with homemade ghee and cumin seeds
Cardamom Kulfi Sandwiches (Cardamom ice-cream between brown butter cookies)
In the sweltering heat of the Indian summer, the kulfi-wala (ice-cream man) sings his siren song for adults and kids to come running to the door. He fishes conical molds from a cold earthen pot and reveals a creamy cardamom or saffron flavored popsicle. Kulfi is India’s answer to an ice cream, the ice cream is not churned rather the milk is cooked down with sugar to achieve a creamy texture.
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Niharika Gupta is a self-taught cook, passionate about locally sourced seasonal ingredients. Named after her grandmother, Haemlata, she runs "Haem's Table", a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5, she enjoys reading food history and watching birds. @haemstable
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur
