Nighttime street view of a restaurant with yellow and purple neon signs, showing interior with people dining. Adjacent business has a bright pink sign for a lash and brow bar, and other shops have vibrant lights.
Cooked tomatoes with herbs, served with a dollop of cream garnished with edible flowers on a light-colored plate.
Plate with a burrito cut in half, served with orange sauce, garnished with cilantro and a small dollop of sour cream.
A black plate with green sauce, garnished with herbs, crispy breaded pieces, seeds, and drops of red sauce or oil.
A white plate with purple berry-flavored mousse topped with blueberries and sliced grapes.
Black and white photo of chefs working in a professional kitchen, preparing food at their stations.
A plate of spicy Indian curry with vegetables and garnished with cilantro and onion rings, served on a gray rustic plate.
Plate of grilled vegetables with a yellow curry sauce, garnished with basil leaves.
A white plate with a gourmet salad consisting of grilled vegetables, greens, and garnished with colorful sauces and seeds.
Plate with two grilled shrimp in spicy tomato sauce and a piece of garlic bread being held by a hand.
Three pieces of grilled meat on a plate with sauce, garnished with sprigs of herbs and drizzled with green oil.
A gourmet dish with avocado, creamy sauce, green peas, microgreens, and drizzle of sauce served in a beige bowl on a white surface.
A bowl of creamy orange soup garnished with cilantro, diced tomatoes, and three rolled green chilies.
A crispy taco shell filled with seasoned meat, vegetables, and herbs, garnished with fresh cilantro leaves.
A slice of caramelized cake with a dollop of cream on top, served with vanilla ice cream in a bowl.
Plate of roasted sweet potatoes topped with herbs, grated cheese, yogurt, pesto, balsamic glaze, and chopped pistachios.
A bowl of Asian-style pork belly in a dark sauce, garnished with cilantro and green onions.
Pink bowl with frozen yogurt topped with crushed cookies and dried rose petals, on a white background.
Oven-roasted lamb chops served over yellow rice, garnished with a poached egg, green onions, a mint leaf, and a creamy sauce on a black plate.
A bowl of grilled cauliflower with yellow and green sauce, garnished with herbs and spices on a white background.
Close-up of a refreshing yellow beverage with ice cube and topped with a sprinkle of seasonings in a clear cup on a white background
A pink beverage with ice and rose petals in a clear glass on a white surface.
A bowl of beef stew topped with crispy fried potato strips and garnished with fresh herbs, next to a bowl of white rice with herbs and bacon bits.
A bowl of cooked leafy greens and shredded meat on a white surface
Three pieces of seared tuna served with green sauce and garnished with chopped vegetables and herbs on a white plate
Elegant plated dish with roasted vegetables, herbs, and garnishes on a light blue ceramic plate.
A plate of grilled chicken topped with yellow and green sauces, garnished with fresh herbs.

CRAFTING NEW INDIAN CUISINE TRADITIONS

Curryish approaches Indian cuisine through craft, technique, and clarity of flavor. Seasonal Canadian ingredients are integrated with care, allowing familiar Indian dishes to evolve without losing their character. The result is a chef driven dining experience in downtown Toronto where Indian cuisine is expressed with intention, balance, and respect for its foundations.

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TASTING MENU
SEASONAL À LA CARTE MENU
A white, scalloped-edged bowl containing a caramelized sugar net with black tapioca pearls, likely used as a topping for bubble tea, placed on a wooden surface.
A plate of four fried balls served on a bed of green sauce, garnished with corn and purple edible flowers, with some sprouts and cilantro leaves, on a wooden table.
Plate of Indian breakfast with fried eggs, naan, tandoori chicken, spiced lentils, and fried potatoes on a wooden table.
A bowl of yellow curry with roasted cauliflower, Romanesco broccoli, and herbal garnishes on a wooden table.
A hand holding a black edible fungus, possibly a truffle, being dipped in a golden condiment or sauce. A bowl with similar black fungi and white stones is visible below.
Salad with sliced cucumbers, orange slices, cherry tomatoes, fresh herbs, and edible flowers on a plate.
Assorted Indian dishes including a vegetable salad with lettuce, orange slices, and grilled paneer, a plate of fried chicken in a spicy sauce garnished with herbs, a bowl of vegetable curry with pomegranate seeds and herbs, and a side of naan bread w
Grilled fish garnished with edible flowers and herbs, topped with a yellow sauce being poured over it on a blue plate.
Indian-style lamb curry garnished with coriander, grapes, and edible flowers, served in a white bowl surrounded by various dishes including a salad, flatbread, and other curries.
A slice of caramel flan topped with whipped cream, crushed nuts, and dried rose petals in a white bowl with syrup at the bottom.

Our Curry-ish Cuisine

The cuisine at Curryish is grounded in regional Indian spice blends prepared in house using family recipes refined over generations. These spices form the foundation of each dish, allowing ingredients and technique to guide the final expression.

Sharing plates are designed for the table and supported by a considered selection of India inspired cocktails, locally sourced craft beers, and a focused wine list. The experience is cohesive, balanced, and led by care rather than excess.

EXPLORE OUR MENU

Chef Miheer Shete

Chef Miheer Shete is the founder and guiding voice behind Curryish. With over two decades of experience across kitchens in India, the UK, the USA, and Canada, his work is shaped by discipline, technique, and a respect for ingredients.

At Curryish, his focus is on ingredient driven Indian cuisine, where structure and restraint allow familiar flavors to be expressed with clarity and purpose.

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In the Heart of Downtown Toronto

Curryish Tavern is located at 783 Queen Street West in downtown Toronto. The space reflects the food it serves. Focused, expressive, and welcoming.

Guests may join us for an ingredient driven tasting menu, a la carte dining, private dining experiences, and chef led catering, all shaped by the same attention to craft and care.

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IN THE PRESS

  • Chef infront of Indian Cuisine

    Condé Nast Traveler: Review of Curryish Tavern

    An Indian-ish spot combining the flavors and techniques of the chef's native country with more Canadian dishes and palettes.

    Read
  • Fine Dining Indian Food

    Toronto Life: What’s on the menu at Curryish Tavern

    Chef Shete garnered a following for his fresh interpretation of Indian cuisine, heavy on seasonal produce and freewheeling with technique borrowed from his European culinary training.

    Read
  • Smiling man wearing a black shirt and apron standing in front of a patterned wall.

    Toronto Life: Where to Eat Now - Our annual ranking of the city’s best new restaurants

    Miheer Shete made a name for himself during the pandemic with his meal service and pop-up, which culminated in the Queen West restaurant Curryish Tavern showcasing his innovative take on Indian cuisine.

    Read
  • Indian kitchen and Chef

    Blog TO: Review - Curryish Tavern

    Curryish Tavern is a contemporary Indian restaurant on West Queen West that serves locally inspired Indian cuisine.

    Click Here
  • Portrait of a smiling man in a white chef's coat standing in a wooden outdoor setting with string lights.

    CBC News: What Comes Next

    Toronto chef working to turn food delivery program into dream restaurant

    READ
  • A person wearing a black mask and black shirt squeezing lemon into a large metal bowl in a kitchen. The bowl contains various ingredients, possibly for cooking or preparing food, with some orange and green items on top. There are shelves with boxes and kitchen supplies in the background.

    Toronto Star: This Toronto chef dreamed of serving classic Indian food with a Canadian twist

    The pandemic gave him an opportunity to do just that.

    READ
  • Shrimp curry garnished with cilantro and coconut flakes served with a bowl of white rice on a dark blue surface.

    The Globe and Mail: Konkan Shrimp Curry by Chef Miheer

    READ
  • A person wearing a black mask and black shirt in a kitchen preparing or packaging food in containers.

    The Globe and Mail: The restaurant industry is hurting.

    That’s not stopping these entrepreneurs.

    READ