Chef Debu Saha's Nouvelle Indian Cuisine

Diwali Festival Four Course Tasting Menu

 

Diwali Non-Veg Tasting Menu ($40)

Chicken tikka masala burger with garlic naan, green salad and avacado-chilly ketchup

Tandoori pumpkin soup with coconut-tamarind froth, dusted with roasted fennel

Saffron scented mughlai cornish hen curry with green peas-mushroom masala, wild rice pullao

Brie cheese, warm gulab jamun and poached pear parcel with raspberry couli, and mango-coconut kulfi

 

Diwali Veg Tasting Menu ($35)

Three ways chickpeas chaat served with spicy tamarind-date chutney, fresh mint chutney and roasted cumin scented yogurt

 Cumin flavoured tomato soup with butter milk froth

Panseared masala-paneer cake with Rajasthani style spinach-corn sauce, bengali pullao rice

Masala tea crème brulea, marble paneer-chocolate cake dusted with roasted pistachio 

  

Summer Debulicious

 

Prixe Fixe 3 Course Veg Dinner        $30

 

Veg pakora basket/Bombay style slaw chaat

Debu's Veg platter/Local organic veg with fondue style korma sauce

Dessert of the day

 

Prixe Fixe 3 Course Non-Veg Dinner  $35

 

3 Ways Tandoori Quail/3 Ways Panseared Scallops

3 Ways Halibut/3 Ways Chicken/Angus Beef Tenderloin steak

Dessert of the day

                  

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  

 

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.

Indian Food and Wine Show

The 5th edition of the Indian Food and Wine Show (IFOWS) takes place January 18 - 20, 2007 at Uppal's Orchid Hotel in New Delhi. More than an exhibition of products, IFOWS is a comprehensive show with wine tastings and more.

A hallmark of IFOWS is the annual IFOW Culinary Cup, which features chefs from leading Indian hotels and restaurants competing for the grand first prize of a scholarship to attend a course at Le Cordon Bleu Institute in Paris, France.

Last year's winners were Avinash Handu of Le Meridien Hotel (grand prize) and Nazneen Nikhat of the Marriott Welcom Hotel (first runner-up and winner of the "Best Desert" category). Deepak Bhist of the Taj Palace was the second runner-up and winner of the "Best Main Course" category.

 

Lighting It Up At The Biryani House

BlogTO had some great things to say about about our Diwali menu ... We've uploaded a raft of "kitchen" shots from Friday night on Flickr, which you can access via our Flickr "badge" or at Flickr.com. Thanks to everyone who helped make this three-day event (our first) a big success.

 

Upcoming Events: October

Chef Debu Saha trips the light fantastic, Friday, October 20 through Sunday, October 22, with an exceptional five-course tasting menu that captures the colour, excitement and diversity of Diwali, the Indian Festival of Lights.

Diwali marks the beginning of the lunar New Year. Symbolically, Diwali represents an escape from darkness and encourages a focus on the true and positive values of life. 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.

Throughout the three-day celebration, the restaurant will be decorated in keeping with traditional Diwali festivities. Chef Saha has also created several unique Diwali cocktails, paired to the menu, and selected a wine list, which includes reds and whites from India’s Sula Vineyards. Recently launched in Ontario by Churchill Cellars, Sula Wines are produced with grapes grown in Nasik, a region located 180 km northeast of Mumbai.

 

Diwali Tasting Menu: Non-Vegetarian

Five-Course Diwali Non-Vegetarian Tasting Menu

• Lamb parcel stuffed with leafy spinach and Brie cheese served with spicy mint jelly and mango salsa.

• Lentil consommé with tamarind marinated caramelized scallops.

• Garlic flavoured five greens compote (spinach, Swiss chard, rapini, kale, fenugreek) with basil vinaigrette and chestnut-crusted paneer, served with stuffed baby radish paratha.

• Old Lucknowi-style Cornish hen confit garnished with oven roasted cipollini onions, a quail egg and vegetable bundle korma.

• Masala tea ice cream served with hazelnut sesame seed chikki and barfi canapés with raspberry sauce.