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October 28, 2009 in Food
The Spokesman-Review photo

Manjit Kaur, left, owner of the Top of India restaurant, and chef Hira Singh, holding a dish of sag paneer and naan bread, will host a “langar” for the Sikh holiday. Sag paneer is a sauce made of blends of spices, spinach, mustard greens, homemade cheeses and garlic.

Jesse Tinsley photo

At the Top of India restaurant, chef Hira Singh begins a dish of sag paneer with a quick flaming sauté of garlic before adding other ingredients. The restaurant will host “langar,” or open kitchen, to honor the the upcoming Sikh holiday.