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DTSTART;TZID=America/Toronto:20250712T183000
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SUMMARY:SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]
DESCRIPTION:2025 South Asian Spotlight\nParsi Cooking Demonstration & Dinner\nParsis 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. \nNiloufer 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. \nThis 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. \nIn addition\, as we will be dining during peak mango season in our area\, a special educational emphasis will be directed towards gaining insight into this heavenly fruit\, its variations and the seasonal art of the mango pickle. We will discuss the many variations in taste and texture that can occur throughout the lifecycle of the fresh mango. \nThis event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. \n(Address will be provided with purchase of tickets)\n—– \nGhambar nu papayta ma gos\nTypically using either lamb or mutton (we will be using Halal Ontario lamb) with potatoes braised with a blend of Persian and South Asian spices and enjoyed with warm rotis or crusty bread. \nJhinga ni khichri\nA one pot lentil\, rice and prawn concoction. Considered a comfort food and increasingly a go-to for health-conscious diners in the West who are relatively new to the perfectly balanced dish. This is generally spiced with a garam masala and served with Dahi ni Kudhi. \nDahi ni kudhi\nThis sauce can accompany just about anything on the Parsi table\, but traditionally a must have with Jhinga ni khichri. A delightful combination of yoghurt \, curry leaves\, chillies\, turmeric\, fried onions and garlic which is served warm. \nKeri nu buffenu\na special pickle prepared with ripe sweet whole mangoes\, skin on\, eaten as a condiment alongside the main meal. \nThis family style meal will be served with sides of papadam\, radishes and carrots\, providing a clean\, fresh\, palate-cleansing crunchiness to contrast the rich and savoury elements. \nFresh mango ice cream\nWe will be enjoying the peak of mango season during this meal and what better way to highlight the magic of this fruit than with ice cream? Our newly gained education in all things mango from Niloufer will help us to especially appreciate the finale of this celebratory meal.\n—– \n$79 +HST \n—–\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-supper-club-parsi-ghambar-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250713T120000
DTEND;TZID=America/Toronto:20250713T143000
DTSTAMP:20260607T025844
CREATED:20250605T135532Z
LAST-MODIFIED:20250605T135532Z
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SUMMARY:MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu & Bomi Choi
DESCRIPTION:Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan\, Korea and China – each with a rich backstory and showcasing distinct techniques\, ingredients and flavours. \nIn this class\, you’ll make flaky\, chewy Cong You Bing (scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix\, knead\, roll\, and pan-fry\, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter\, fold in layers for flakiness\, and master that golden\, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough\, including kneading\, gluten formation\, resting\, and shaping! \nWhile your dough is resting\, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments! \nIn Japan\, these savoury pancakes are called Okonomiyaki. They’re umami\, savoury\, sweet and tangy\, typically made with cabbage\, egg\, and pork\, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes\, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level\, and garnish the pancakes with umami-packed bonito flakes (fermented\, smoked\, and shaved skipjack tuna) and furikake (a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests! \nWe’ll also demonstrate for you Kimchi Jeon\, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi\, this pancake is bold\, spicy\, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion\, soy sauce\, rice vinegar\, and gochugaru (a type of Korean chilli that’s mild\, sweet\, and slightly smoky). \nFrom scarcity and survival to street food innovation\, you’ll learn new techniques\, flavour combinations\, and dipping sauces to try at home. Whether you’re here to cook\, connect\, or snack with us\, this class invites you to experience food as a way of learning history\, heritage\, and craft. \n\n \nFriends from culinary school\, Diana Chu and Bomi Choi co-lead this hands-on masterclass that brings together their experiences growing up\, as avid home cooks\, and in the culinary industry. Both career changers\, this duo started in other industries before finding friendship in culinary school at George Brown College. \nBomi Choi is a multidisciplinary artist with a background in graphic design\, ceramics\, fiber arts\, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding\, digital marketing\, prop and food styling\, photography\, and merchandising\, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services\, check out: @bommgachi/ bommgachi.com \nDiana Chu is an ex-public policy consultant with a love for food and the stories behind it. As a social scientist\, cook\, researcher and writer\, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently\, she designs and hosts food-based events\, writes\, and runs food tours. You can follow her work at: @TheGatheringSpot416 and dianachu.substack.com \n—–\nThe 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.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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