Indian and Persian cultures have been intertwined for centuries, part of the migration of Islam Eastward through the Indian subcontinent, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices, ingredients and ideas are evident in the cuisines of both cultures, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods.

Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal and traditional foods and medicines, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.

Pre-order online until TUE Oct 5, 10pm Pick up on WED Oct 6, 6-7:30pm While Thanksgiving per se isn't celebrated in Eastern Europe the way it is in North America, most Northern countries have some type of celebration to mark the end of the farming season, often aligned with the autumn equinox. Called Dożynki in […]

Pre-order online until THU Oct 7, 10pm Pick up on FRI Oct 8, 6-7:30pm Discover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world. “The most exciting part about […]

Mauritian cuisine embodies the values of this remote island nation: family, community, a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes, it blends diverse influences from Africa, Asia and Europe. This menu by Melanie Anthony is inspired by legacy recipes from Chef Raginee, a fellow Mauritian friend from the town of Quatre-Bornes where Chef Melanie is also from. These dishes showcase a combination of the tropical island’s best flavours: spicy and tangy, creamy and sweet.

Caribbean flavours emerged from centuries of interaction between Carib, Arawak, African, East Indian, Chinese, and European cultures. Each island, with its own unique historical trajectory and individual culinary talents, developed distinct specialities, many of which are now beloved the world over. Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture, people, and history of the Caribbean, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto, she offers a unique taste of the islands with an illustrious pedigree.

Pre-order online until TUE Oct 19, 10pm Pick up on WED Oct 20, 6-7:30pm The cuisine of the Mughal Empire emerged from a combination of Turkic, Persian, Central Asian, and Afghan influences that merged as Islamic culture spread eastward across the Indian continent in the 15-18th centuries. Fuelled by intercontinental trade along the Silk Road, […]

Pre-order online until THU Oct 21, 10pm Pick up on FRI Oct 22, 6-7:30pm In early 2016, shortly after hundreds of Syrian refugee families arrived in Toronto, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen, which evolved into a nonprofit organization dedicated to […]