Ronica Sajnani was born in Amritsar in the Punjab where she learned to blend the kormas, dahls and halwas of north India from her mother who brought them with her when she married. Her paternal aunts shared the secrets of recipes from Coorg -- sambhar, payasam, pundy (pork) curry, dosai, plantain with coconut. As Ronica began to travel she added intriguing variations to the traditional dishes – a dash of Moscow’s famous vodkas lend a spirited ‘zing’ to her Nimbu-pani. China’s lomein noodles provide a novel alternative to rice with her curries. Middle Eastern food traditions also enrich her table.
Enjoy the blend of kormas, dals and halwas of North India in the comfort of your own home where Ronica will bring her rich cooking skills to your own kitchen or join her in her own gracious home. Ronica offers cooking classes and caters small parties.
In India originally diwan or divan was a council or assembly of leaders. Gradually it became known as a relaxing piece of furniture in elegant salons where intellectuals gathered to share ideas. It is in this context that we have created our own divans, a place for wonderful food from the rich cuisines of India are shared, along with interesting ideas and lively discussion.
Read MoreRonica Sajnani’s recipes are simple, inspired by the food that was cooked in her home. This is turn was influenced by her mother from the Punjab and her father from Coorg in South India. These she has adapted to her home in Toronto, based on local ingredients and hugely influenced by her own travels.
Read More