Neha Yadav grew up in Mumbai, where food was always a mix of cultures, communities and cuisines — comforting Punjabi dishes, South Indian breakfasts, street food favourites and recipes gathered from friends and neighbours along the way. Through her home kitchen project, NaynayTreats, she creates warm, home-style dining experiences built around exactly that feeling: big flavours and shared meals.
This supper club is a Punjabi evening, but it isn't restaurant-style Punjabi food. It's the kind of cooking that feels familiar, comforting and connected to home — generous in the way Punjabi hospitality always is, where guests are encouraged to eat more, try everything, and stay a little longer.
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🌱 This menu is vegetarian; contains dairy & cashews
Sweet Punjabi Lassi
A creamy Punjabi yogurt drink, lightly sweetened and scented with cardamom — a refreshing welcome to the meal. Punjab's dairy culture runs deep, and lassi is what's poured generously for guests as soon as they arrive.
Dahi Bhalla with Tamarind and Green Chutney
Soft lentil bhallas soaked in cool, creamy yogurt, topped with a sweet-and-tangy tamarind chutney made with jaggery, chilli and roasted cumin, and a fresh cilantro-mint chutney. Finished with chaat masala, pomegranate and crisp sev — the kind of dish that shows up at Punjabi weddings and family celebrations because it makes any table feel festive.
Hara Bhara Kebab with Fresh Green Chutney
Crisp vegetarian patties — hara bhara means "full of green" — made with spinach, green peas, potatoes and cashews, served with a fresh cilantro-mint chutney. A popular vegetarian starter at Punjabi weddings that's just as at home on a Sunday table.
Slow-Cooked Punjabi Rajma Chawal
Tender red kidney beans simmered in a rich onion-and-tomato gravy, served with steamed basmati rice, boondi raita, crisp papad and Punjabi-style mango and lemon pickles. Rajma chawal is the dish many Punjabi families grow up eating on relaxed weekends — not fancy, but deeply comforting.
Amritsari Fruit Cream
Fresh chopped fruit folded into whipped cream, condensed milk and vanilla, finished with dried fruits and nuts — chilled to a soft, scoopable texture. A generous, colourful dessert built for sharing, the kind served at weddings and family celebrations.
Punjabi Masala Chai
Black tea simmered with milk, fresh ginger, cardamom and warming spices, to close the evening the way Punjabi hospitality always does — with a reason to sit, talk and stay a little longer.
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Neha Yadav is the cook behind NaynayTreats. Growing up in Mumbai, surrounded by people and food from all over India, she developed a deep love for meals that bring comfort and connection. Through NaynayTreats, she creates warm, home-style dining experiences inspired by the flavours and memories she grew up with. @naynay_treats
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Every week, The Depanneur invites Toronto's best culinary talents to lead fun, hands-on workshops and supper clubs. @thedepanneur
