What I am cooking right now.
All our masalas are made in-house, from scratch. Nothing is rushed in my kitchen. And as the seasons change, the menu follows.
Mains
Dhamaka Chicken Biryani
Twenty-four hours of marination. Long-grain basmati layered one spoonful at a time with chicken thighs, sitting in a spice blend I adjust every batch. Dum-cooked in a sealed pot so the steam does the final work. You will smell it before you open the container. This is the biryani I have been refining since I started cooking.
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Dhamaka Paneer Biryani
Same layering, same care, same hand-ground masala. The paneer is pressed and marinated so it actually absorbs flavor instead of sitting there like a guest who does not want to be at the party. If you have had bad paneer biryani before, forget it.
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Dal Makhani
Whole black lentils and kidney beans. Then time. Hours of simmering, then overnight, then a little more in the morning. By the time it reaches you, the lentils have turned into something thick, smoky, and deeply rich. Finished with butter and cream. This is not a side dish.
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Rajma Masala
Red kidney beans slow-cooked in a masala built from scratch. Tomatoes, ginger, whole spices bloomed in oil, and a finishing hit of dried fenugreek that changes everything. Best with jeera rice and something to soak up what is left in the bowl.
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Chole Masala
Chickpeas in a dark, tangy masala heavy on amchur and coriander. Not the pale, soupy version you get at most places. This chole has depth. It is the dish your grandmother would make if she had extremely strong opinions about spice ratios.
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Gunpowder Baby Potatoes
Baby potatoes roasted until the skins crack, then tossed with a dry spice blend I call gunpowder. Served with curry patta chutney. Order two.
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Chicken 65
South Indian fried chicken marinated overnight in a spice paste. Crispy outside, absurdly juicy inside. Finished with a tempering of mustard seeds, curry leaves, and dried red chilies. This is not boneless wings. This is a completely different category of fried chicken.
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Peri Peri Baby Potatoes
Golden, crispy baby potatoes, seasoned with spicy homemade peri peri rub. A vibrant vegetarian snack ideal for sharing, entertaining, or adding a kick to your meal.
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Gunpowder Paniyaram
Soft, bite-sized paniyarams tossed in fragrant and spicy homemade gunpowder. Served with a curry leaf chutney that adds warmth, depth, and a beautiful herbal finish.
Read the storyBreads and Rice
Jeera Rice
Basmati rice tempered with cumin seeds.
Kulcha
Leavened flatbread, lightly charred.
Malabar Parantha
Crisp and flaky paratha with multiple layers of folded dough.
Want the full experience?
Join the Supper Club for an intimate chef-led dinner, or hire me to cater your next event.
Saucery by Toronto Canteen
Made from scratch, no preservatives. Bhoot Chili Oil, Twisted Guac, Hummus three ways, Tzatziki. The kind of dip situation your Tuesday deserves.
Bhoot Chili Oil
Made with bhoot jolokia, one of the hottest peppers on the planet. A few drops transform anything. Handle with respect.
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Twisted Guacamole
Not your average guacamole. Ripe avocado with a spice twist that makes people ask what you put in it. Made fresh, served generously.
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Classic Hummus
Rich, nutty, impossibly smooth. Chickpeas, olive oil, and tahini. No fillers, no preservatives, no shortcuts. This is what hummus is supposed to taste like when someone actually cares.
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Beetroot Hummus
Chickpeas, tahini, and fresh beetroot blended into something earthy and vibrant. The color is real. The flavor is deeper than you expect.
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Roasted Red Pepper Hummus
Chickpeas, roasted red peppers, tahini, olive oil. A little smoky, a little sweet, entirely addictive.
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Tzatziki
Smooth curd, zesty lemon, a medley of fresh herbs. Light, creamy, and the dip that disappears first at every table.
Read the storyReady when you are.
Each Menu Drop features a few of these dishes. Follow Instagram for the next one, then order on Cookin for pickup at King and Spadina or delivery downtown.
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