2025 South Asian Spotlight

This three-course family-style menu honours the rustic, bold flavours of Bihar, a northeastern state in India where mustard takes centre stage, garlic is never held back, and fennel sweetens the finish. With Laalima, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved, someone made your favourite food before you even asked. Named after Rashmi’s own Nani (grandmother), Laalima is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her Nani Ghar, shaped by slow, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans, running barefoot on the grass, and the scent of garlic and mustard oil drifting in from the kitchen. ----- The journey to my Nani’s home begins here… Welcome Drink A floral, bubbly welcome drink (non-alcoholic) – a flower syrup is mixed with sparkling soda infused with rose-mogra (jasmine) and lime - It’s like stepping barefoot onto grass at the cusp of summer. Amuse-Bouche A salty-sour surprise to awaken your palate and nudge you gently into the hills of Yercaud. Raw mango with salt and chile to be enjoyed in one bite. Just like Nani used to begin every meal — simple, and impossible to forget. दाल पीठा Dal Pitha Rewritten - Crispy Lentil & Seasonal Greens Croquettes [veg] Crisp croquettes inspired by the traditional Bihari dal pitha (steamed dumpling) are stuffed with spiced chana dal and seasonal greens. They are served with a sweet-smoky tomato chutney and a lightly pickled onion dressing for balance. लालिमा की स्पेशल चिकन करी Laalima Ki Chicken Curry A bold and rustic chicken curry slow-cooked and layered with whole garlic pods and warm spices. A deeply personal recipe from Rashmi’s Nani Ghar, where garlic and mustard oil always take center stage. – or – लालिमा की आलू-सोया तरकारी Laalima Ki Aloo Tarkari - Laalima’s Special Potato Curry [veg] A hearty vegetarian curry made with potatoes and a seasonal vegetable, dum-cooked with whole garlic pods and rustic spices. पूआ Pua - Banana and Fennel Pancakes Soft, mildly sweet, pan-fried pancakes made with whole wheat flour, jaggery, mashed banana, and fennel seeds. A beloved Bihari delicacy, pua is often made during festivals. With a tender centre, it walks the line between dessert and comfort — and pairs beautifully with spicy, umami-laden dishes, creating the perfect balance of heat and sweetness on your plate. भात Bhaat - Steamed Ghee Rice Fluffy basmati rice finished with ghee, made to soak up bold curries and balance spices. Accompanied by whipped yogurt , raw onion rings, slit green chilies, and lemon wedges — all essential side notes to balance heat and acidity at a traditional Bihari meal. मखाना मूस और ठेकुआ Makhana Mousse with a Thekua Surprise A creamy mousse made from ghee-roasted makhana (foxnuts), infused with cardamom, and sweetened with jaggery. It's topped with a delicate, crisp thekua wafer, a nod to Bihar’s beloved festival biscuit. Guests crack through the wafer to uncover the mousse beneath — a playful, nostalgic finale that bridges tradition and surprise. ----- Rashmi Singh is an Executive Events and Communications Specialist based in Toronto — a storyteller at heart, both in her work and in her kitchen. Born into the rich food traditions of Bihar and raised on the warmth of her Nani & Ma’s cooking, she now shares those memories and flavours through her culinary Instagram page, Spoonful with Rashmi. @spoonfulwithrashmi ----- Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.