Laalima – The In-Between Supper

This dinner lives in the in-between. Between seasons and memories. Between Bihar and Canada. Tonight we honour both our Canadian homeland and the rustic, bold flavours of Bihar – an eastern state in India where mustard takes centre stage, garlic is never held back, and fennel sweetens the finish. It is a celebration of the food the chef grew up with and what grows here now.

Laalima brings together Bihari classics and seasonal Canadian spring produce, reimagined with care but never removed from their roots. Inspired by summers at the chef’s Nani’s hill-station home, this supper honours food that was slow, thoughtful, and deeply nourishing—meant to be shared, not rushed.

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STARTERS

Asparagus Chaat

A spring opening, chaat-style. Crisply fried asparagus layered over whipped yogurt, lifted with tangy tamarind, green chutney, and a warmth from garlic chilli crisps. Comforting flavours reimagined through textural contrast.

Creamy Daal Pitthi

A modern tribute to Bihar’s steamed dumpling tradition. Soft dumplings made with wheat and black chickpea flour are gently simmered in a rich, creamy lentil base, delicately spiced and finished with crunchy garlic crumbs, and bright citrus. A Bihari staple in spirit, this bowl offers warmth, nourishment, and the quiet reassurance of home.

MAINS

Basanti Bhuna Saag

A celebration of spring greens, cooked the Bihari way. Mustard greens, dandelions, spinach, and kale are slow cooked into a creamy, earthy, balanced, and grounding dish. Finished with crisp fried leek ribbons and golden garlic chips for texture and contrast.

Bharwa Paanch Phoran Sabzi

Classic stuffing, bold flavours. Potatoes, eggplants, and tomatoes are stuffed with a traditional panch phoran (five spice) mixture — aromatic, robust, and unmistakably Eastern Indian.

SIDES

Bhaat

Steamed short-grain rice with a dollop of ghee

Ajwain Paratha

Wheat flour flatbreads seasoned with carrom and onion seeds

Sirka Pyaaz

Pickled shallots

Mooli Dhaniya

Radish and Cilantro chutney

DESSERT

Gud ki Kheer & Thekua

A gentle, nostalgic closer. A creamy rice pudding, infused with cardamom, and sweetened with jaggery. It’s topped with a delicate, crisp thekua wafer, a nod to Bihar’s beloved festival biscuit. Guests must crack through the wafer to uncover the pudding beneath — a playful, nostalgic finale that bridges tradition and surprise.

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Rashmi Singh is an Executive events and communications specialist based in Toronto — a storyteller at heart, both in her work and in her kitchen. She was raised on the warmth of her Nani & Ma’s Bihari cooking. She now shares those memories and flavours through her culinary Instagram page, Spoonful with Rashmi.

Laalima is her debut supper club — a heartfelt tribute to the food of her childhood and the woman who inspired it all. With every course, Rashmi invites guests to experience not just a menu but a memory of garlic-scented kitchens, steel plates clinking, and favourites made before you even asked.

Who is it for?

All ages

Tickets :

$79 per person

How to get tickets?

Buy online

 

Date:

Saturday, April 18 from 630-9pm

Venue & Address

The Depanneur, 192 Spadina Ave, Suite 501, Toronto

Wheelchair accessible

Street Parking

Paid Parking

Accessible by Public Transport