South Asian Spotlight

A sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays, birthdays, weddings and temple festivals, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (often Keralan red rice), dozens of elements are arranged: curries, chutneys, pickles, sauces, and sweets, with the most elaborate versions clocking in at over 64 dishes!

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.

This three-course family-style menu honours the rustic, bold flavours of Bihar, an eastern state in India where mustard takes center 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.

Haem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.

Gujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. "Pure Non-Veg" is my playful jab at this rigid mindset, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. Come hungry for bold flavors, captivating stories, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian, and it’s high time we celebrate that delicious fact!

Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Niloufer Mavalvala is the award-winning author of several books on Parsi cooking, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage. This special meal is one of six annual Ghambars - seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude, the spirit of community, a sense of belonging and, most importantly, the ideal of equality despite one’s class or financial status.