This dinner lives in the in-between. Between seasons and memories. Between Bihar and Canada. Tonight we honour both our Canadian homeland and the rustic, bold flavours of Bihar - an eastern state in India where mustard takes centre stage, garlic is never held back, and fennel sweetens the finish. It is a celebration of the food the chef grew up with and what grows here now.
Laalima brings together Bihari classics and seasonal Canadian spring produce, reimagined with care but never removed from their roots. Inspired by summers at the chef's Nani’s hill-station home, this supper honours food that was slow, thoughtful, and deeply nourishing—meant to be shared, not rushed.
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Asparagus Chaat
A spring opening, chaat-style. Crisply fried asparagus layered over whipped yogurt, lifted with tangy tamarind, green chutney, and a warmth from garlic chilli crisps. Comforting flavours reimagined through textural contrast.
Creamy Daal Pitthi
A modern tribute to Bihar’s steamed dumpling tradition. Soft dumplings made with wheat and black chickpea flour are gently simmered in a rich, creamy lentil base, delicately spiced and finished with crunchy garlic crumbs, and bright citrus. A Bihari staple in spirit, this bowl offers warmth, nourishment, and the quiet reassurance of home.
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Basanti Bhuna Saag
A celebration of spring greens, cooked the Bihari way. Mustard greens, dandelions, spinach, and kale are slow cooked into a creamy, earthy, balanced, and grounding dish. Finished with crisp fried leek ribbons and golden garlic chips for texture and contrast.
Bharwa Paanch Phoran Sabzi
Classic stuffing, bold flavours. Potatoes, eggplants, and tomatoes are stuffed with a traditional panch phoran (five spice) mixture — aromatic, robust, and unmistakably Eastern Indian.
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Bhaat
Steamed short-grain rice with a dollop of ghee
Ajwain Paratha
Wheat flour flatbreads seasoned with carrom and onion seeds
Sirka Pyaaz
Pickled shallots
Mooli Dhaniya
Radish and Cilantro chutney
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Gud ki Kheer & Thekua
A gentle, nostalgic closer. A creamy rice pudding, 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 must crack through the wafer to uncover the pudding beneath — a playful, nostalgic finale that bridges tradition and surprise.
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Rashmi Singh is an Executive events and communications specialist based in Toronto — a storyteller at heart, both in her work and in her kitchen. She was raised on the warmth of her Nani & Ma’s Bihari cooking. She now shares those memories and flavours through her culinary Instagram page, Spoonful with Rashmi.
Laalima is her debut supper club — a heartfelt tribute to the food of her childhood and the woman who inspired it all. With every course, Rashmi invites guests to experience not just a menu but a memory of garlic-scented kitchens, steel plates clinking, and favourites made before you even asked.
@spoonfulwithrashmi
