Named after the Deccan plateau that stretches across South India, The Deccan Canteen is Aalekhya and Pranav’s love letter to South Indian home cooking, the kind that hums quietly in family kitchens, gets passed down in brass vessels, and tastes of stories shared across generations.
Debuting in 2025, this family-style dinner brings to life the meal they once dreamed of serving at their own wedding, a menu that never made it to the beach resort buffet, but has stayed in their hearts.
For Aalekhya, who grew up in Hyderabad but whose family hails from North Coastal Andhra, this is a chance to bring forward the flavours of a region even many Indians don’t fully know, food that is tangy, spicy, and comfortingly simple, often made to the sound of spluttering mustard seeds.
For Pranav, from Chennai, this is a chance to share the dishes of his people, ones that rarely make it to Indian restaurant menus abroad, but are the backbone of typical meals back home.
Together, they hope to take guests beyond the stereotypical dosa or curry, and into the warmth of a South Indian home, where every dish is served to balance heat with coolness, sour with sweet, and spice with ghee.
Each course is designed to be vegetarian and vegan-inclusive, with alternatives that feel intentional rather than secondary. The meal will be plated sustainably, using banana leaves or areca palm plates, echoing the eco-conscious traditions of South Indian dining, and the couple’s shared passion for sustainability.
Between courses, guests will hear stories about the origins and rituals surrounding each dish — like why tamarind rice is served during temple festivals, or how rasam became the ultimate comfort food for generations.
MENU
Panakam పానకం | பானகம் (Spiced Jaggery Welcome Drink)
A cooling, lightly spiced drink of jaggery, cardamom, black pepper, and lemon — traditionally offered on festive ocassions.
Gongura Tofu గోంగూర టోఫు | (Roselle Leaf & Tofu Appetizer)
A tangy, fiery starter made with gongura (roselle leaves) , a signature green from Andhra kitchens — paired with crispy tofu for a vegan twist on a regional classic.
Mamidikaya Pappu మామిడికాయ పప్పు (Mango Lentils)
A tangy, creamy dal made with raw mango, tempered with crackling mustard seeds and red chilies, and served with steaming rice — the dish that signals the arrival of summer in Andhra households.
Pulihora పులిహోర (Tamarind & Mustard Rice)
A temple offering turned festive favourite. Tamarind pulp is simmered into a paste with jaggery, curry leaves, and spices, then folded into rice for a tangy, spiced bite.
Vankaya Kothimeera Karam వంకాయ కొత్తిమీర కారం (Eggplant in Cilantro-Spice Sauce)
A North Coastal Andhra favourite — smoky brinjals simmered with a bright green cilantro-based spice paste, creating a dish that is both fiery and herbaceous.
Vazhaka Podi வாழக்காய் பொடி (Raw Banana Spice Powder)
A fragrant dry powder of roasted lentils, and spices, sprinkled over fried raw bananas. Traditionally mixed with ghee or oil and rice — a nostalgic side dish for many Tamil homes.
Rasam ரசம் (Spiced Tomato Lentil Stew)
Peppery, garlicky, and restorative — this thin, soupy dish is sipped straight from a tumbler or eaten with rice.
Coconut Thogayal தேங்காய் தொகையல் (Coconut Chutney)
A thick, nutty paste of roasted coconut, lentils, and tamarind — South India’s answer to pesto.
Perugu Pachadi పెరుగు పచ్చడి (Cucumber Yogurt Side)
A cooling, creamy counterpoint to the spiced dishes, served chilled and seasoned with mustard seeds and curry leaves.
Filter Coffee Cheesecake காபி சீஸ்கேக்
A creamy, indulgent finale infused with the bold, chicory-laced brew that defines a Madras morning — a sweet farewell that stays with you like the lingering aroma of fresh filter coffee.
Aalekhya & Pranav are sustainability professionals living in downtown Toronto, brought together by their shared love of food. Aalekhya, who hails from Hyderabad with roots in North Coastal Andhra, and Pranav, from Chennai, bonded over all things food and the joy of recreating what they grew up with in their tiny condo kitchen.
When they’re not working in sustainability, they’re tending to their little garden to bring food grown from scratch into their meals. With The Deccan Canteen, Aalekhya and Pranav invite guests into a deeply personal meal - one that spans two states, two families, and countless kitchen memories. It is not just dinner but an experience: a chance to slow down, and discover the quiet joy of a home-cooked South Indian feast.
Pranav also chronicles his kitchen experiments on Instagram at @dudevskitchen.
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
