Chef Debu Saha's Nouvelle Indian Cuisine

Valentines Day Tasting Menu

 

Valentines Day Non-Veg Tasting Menu ($50)

 

Debu’s lentil-clams soup scented with fresh lemon leaf

 

Lamb parcel with spicy avocado-cucumber salsa

 

Pan seared Halibut with yogurt-caviar raita,

 Maldives style seafood cake, and lemon rice

 

White chocolate-pistachio mousse,warm kala jamun with

ice wine winter berries compote and five nuts chocolate

 

 

Valentines Day Veg Tasting Menu ($45)

  

Debu’s beetroot rasam scented with roasted cumin and fresh coriander

Green peas-potato cake, Punjabi chole with yogurt

and tamarind-date dressing

 

Kashmiri style winter-vegetable korma, saffron scented

dried fruit-paneer kofta, and wild rice pullao

 

Five nuts chocolate, warm kala jamun with ice wine

 winter berries compote and mango mousse dusted with pistachio

 

Celebrate Goan Food Festival with Chef Debu Saha

I, Chef Saha, am pleased to make this announcement and invite you to the 1st Goan Food Festival to be held at 552 Mount Pleasant Road, from Thurs Nov 27^th to Sun Dec 7^th. 

Goa is on the West Coast of India and has a varied culture as well as a diverse and highly palatable cuisine. The flavours of Goa are sure to leave your taste buds asking for more as there is so much to choose from. The variety stems from the fact that Goa has been ruled over the centuries by the Mughals, Hindus, Portuguese and others, all of whom have left a permanent mark on traditional Goan cooking and have contributed to the development of the cuisine’s exotic edge. The Portuguese especially left their Euro-Christian tastes for meat, resulting in an exotic concoction of spices used in meat preparation.  The taste is absolutely heavenly when prepared in a traditional Goan style.

To celebrate this unique cuisine I have designed a four course Goan Non-Veg Tasting Menu and a Goan Veg Tasting Menu which I’m sure you will enjoy.  I wish to extend my thanks to all those who came and savoured my 2^nd Annual Diwali Festival while extending to you this invitation for something truly unique. Come savour the flavours and help me make my 1^st Goan Food Festival a culinary success.  

With Thanks.

 

Chef Saha

Goan Food Festival

Goan Food Festival Non-Veg Tasting Menu ($50)

Whole wheat Goan pao with spicy Goan beef sausage,

onion salsa with cashew pheni vinaigrette

 

Kokum scented coconut-seafood soup drizzled with

curry leaf olio, spicy seafood balchow flaky puff

 

Grain fed chicken xacuti with grilled tomato, masala

 yam wedges and fluffy basmati rice

 

Coconut jaggery brulée, wild berries muffin drizzled with

 warm cinnamon chocolate

 

Goan Food Festival Veg Tasting Menu ($40)

  

Whole-wheat Goan pao with spicy marina potato bhaji,

garlic flavoured Goan street-style tomato chutney

 

Curry leaf and coconut-scented black eyed beans soup

with vegetable porial flaky puff and tamarind-cashew pheni sauce

 

Young jackfruit racho curry with lentil-coconut

pancake, masala yam wedges and fluffy basmati rice

 

Coconut-scented rice pudding and jaggery-poached

pears with nuts and dry fruits  

 

Diwali Tasting Menus

Diwali Tasting Menu:Non-Vegetarian($48)

(With cocktail and wine $68)

Tandoori marinated chargrilled shrimps and scallops in tamarind vodka sauce

Citrus flavoured lentil soup with foigra dumpling

Masala lamb cutlet with root vegetable salad

Stuffed mughlai chicken scented with saffron and almond sauce, with bengali pullao and garlic naan

Pancake stuffed with carrot pudding flambeyed with cointru, baileys scented paneer cheese balls, and mango scented parlin coated milk cake

Diwali Tasting Menu:Vegetarian($40)

(With cocktail and wine $60)

Bombay style slaw chaat with gin mint dressing

Cumin flavoured tomato soup with paneer dumpling

Masala paneer spinach quiche with baby green salad and curry leaf scented peanut coconut dressing

Diwali vegetable platter with bengali pullao and garlic naan

Rose scented sweet samosa, baileys scented paneer cheese balls, and mango scented parlin coated milk cake

Celebrate Diwali with Chef Debu Saha

I, Chef Debu, would like to invite everyone to celebrate Diwali with me, the festival of lights, by offering a five course veg and non-veg tasting menu within my new restaurant decorated with the lights and flowers in commemoration of this occasion. 

Diwali marks the beginning of the lunar New Year and this is my second celebration of Diwali in which I will off many unique dishes to enchant and tantalize your palate with.  My special menu will be available for two weeks, from Tuesday October 21st to Sunday November 2nd.

Diwali represents an escape from darkness and encourages a focus on the true and positive values of life.  Traditionally, fireworks herald the beginning of the festivities, which lasts for five days, with each day having a particular relevance according to a number of myths, legends and beliefs.

Many people celebrate Diwali with their family and friends by feasting on special foods and buying gifts.  It is a joyous occasion like Christmas is around the world.  People decorate their homes during the festival, and I would like to decorate your dinner plate so as to make your dining experience both fun, colourful and memorable.  I have also prepared a number of unique Diwali cocktails and chosen specific wines of churchill cellars that are paired with my dishes to enhance your meal.  Come have dinner at Debu's and ask me how I celebrated my Diwali in India after being away for 20 years.

Debu's Offical Opening

Debu's Nouvelle Indian Cuisine will officially open Tuesday, August 26th.

Please stay tuned for information about our annual Diwali Event.

Call 416-927-9340 for reservations.

For directions to our new location at 552 Mount Pleasant Road, see Google Maps.

Debu's New Location

UPDATED!

Debu's Nouvelle Indian Cuisine is located at 552 Mount Pleasant Road (just north of Belsize Drive).

Restaurant hours are:
Lunch:  Tuesday - Friday 11.30 AM to 2.30 PM
Brunch: Saturday & Sunday 11:30 AM to 2:30 PM
Dinner: Tuesday - Sunday 5.30 PM to 10 PM

Closed Monday.

Call 416-927-9340 for reservations or visit the Website at http://www.debusaha.com.

For further directions, see Google Maps.

Gone Fishing...

After 10 years in business, I have decided to close my location at 25 Wellesley Street East. The last day of operations will be this Sunday, April 29.

I would like to thank all my patrons for their valued support. Cooking for you has been my raison d'etre for the past ten years and it has been a very good experience. You have always provided me with great feedback and lots of ideas on how to make your fine dining experience even better.

I am very excited about this change as finally I will have time to travel, study and eat! My plan is to do a work/study term in Europe and then travel to Asia where I will spend some time in India doing consulting work and learning more about regional cuisines.

If all goes well, I will be returning to Toronto in early 2008. Plans for a new restaurant are in the works. Expect an intimate and individual approach to fine dining Indian-style and an adventurous menu matched to "new world" wines from the sub-continent and beyond.

I plan on posting regular items to keep you up-to-date with my culinary travels.

Bon appetite!

 

Mango Murraba

Last week I gave you my recipe for Cinnamon and Ginger Flavoured Apple Cutney. This week I want to give you my recipe for Mango Murraba. This preserve is very good served with a semi-hard cheese like a gouda.

For local Ontario-made gouda, look no further than Thunder Oak Cheese Farm in Thunder Bay, Ontario. Thunder Oak is owned by the Schep Family who have been making cheese since 1995 with milk from their own herd of Holstein cows. Their extra old gouda is superb with a unique nutty taste. Highly recommended!

Mango Murraba

Ingredients:
2 cups diced green raw mangoes
4½ cups water
3 cups sugar
1 tbsp salt
4 pieces black cardamom seed
2 x 4 inch pieces cinnamon
4 tbsp golden raisins
3 pieces dried red whole chili
1 tbsp dry ginger powder
½ tsp crush chili
2 tsp turmeric
1 tbsp lemon juice
2 tbsp vegetable oil

Preparation:
Peel and cut the mangoes into small dices. Bring the water to a boil and add the mangoes. Boil for 5 minutes then drain the water completely.

Heat the oil in a pan over medium heat. Toss the dry whole chillies into the pan and wait until they turn red. Add the black cardamom, cinnamon, turmeric and ½ cup of water. Cook for 1 minute then add the sugar along with the crushed chillies and ginger powder. Stir the mixture it well over a slow heat until it thickens and reduces to about 1 cup of syrup.

Add the mangoes and raisins to the syrup and stir everything continuously to save it from sticking to the bottom of the pan.

When the syrup thickens like honey, remove the chutney from the heat and finish it with one tablespoon of lemon juice.

Let the murraba cool. Bottle in an airtight jar and refrigerate.

 

Valentine's Day Tasting Menu: Vegetarian

Five-Course Valentine's Day Vegetarian Tasting Menu ($38.00 )

• Saffron scented organic baby carrot and broccoli cheesy korma

• Organic root veg croquette with raspberry vinaigrette and tamarind date sauce

• Pepper crusted paneer steak  with Sauv Blanc velvet tomato sauce and garlic naan

• Jackfruit biryani with curried raita

• Chocolate rabri, almond flakes and touli basket served with ice cream, chocolate-coated strawberry and raspberry couli