TORONTO — What began as chef Miheer Shete’s pandemic project selling meal kits out of his home kitchen has grown into a Indian food concept with the official opening of Curryish Tavern at 783 Queen St. W. Curryish Tavern is serving forward-thinking Indian fare by blending local and seasonal Canadian ingredients with authentic Indian flavours and dishes.
With more than 20 years of culinary experiences across India, the U.K., the U.S. and Canada, the Mumbai-born chef has always dreamed of opening an Indian restaurant that would highlight the versatility of Indian cuisine, while allowing him to fully showcase his creativity in the kitchen with food combinations and ingredients that aren’t typically found in traditional Indian dishes.
The “ish” in the name reflects chef Shete’s inspiration to contribute to the continued evolution of Indian cooking around the world, drawing inspiration from whatever seasonal produce is available while re-interpreting familiar Indian dishes. “Over the last decade, I started to notice cities like London, New York and San Francisco initiating an Indian-food revolution, where chefs who used to work in European kitchens would leave and start dedicating their time towards uplifting and educating people on various regions of Indian food,” says Shete. “I searched high and low to find a comparable Indian food experience in Toronto, and when I couldn’t find it, I knew I had to create it.”
Between pairing Quebec’s rich foie gras with an aromatic ‘goda masala’ curry, using seasonal butternut squash to re-invent butter chicken, and taking east-coast oysters to serve as humble Chaat, Curryish Tavern puts a spin on beloved classics while creating new favourites. Menu items are served in shared plates with many balanced, healthy and plant-based options. Curryish Tavern will also feature a list of cocktails, Ontario wines, and beers expertly selected to compliment the food menu.
Curryish Tavern is now open to the public from Tuesdays to Sundays.
