Curryish Tavern

Chef Miheer Shete brings his Mumbai roots and European training to this acclaimed Queen West restaurant, where Indian cuisine meets seasonal Canadian ingredients and global technique. Born in Mumbai and trained in London kitchens before stints at O&B restaurants like Bannock and Jump, Shete has built Curryish into one of Toronto's most celebrated Indian restaurants since opening in 2020.

The menu is inventive without being gimmicky — think Yellowfin Tuna Tartare Pani Puri, Ghee Confit Duck Leg with Foie Gras Curry, and Butternut Squash Butter Chicken that reimagines the classic with depth and restraint. Brussels Sprouts Pakora and Coconut Upama Fries make the small plates worth ordering aggressively. The all-Ontario wine list and local craft beer selection (Burdock, Blood Brothers) round out a proudly local program.

The space itself is warm and relaxed — wooden floors, an open kitchen with yellow booths, counter seating for solo diners, and a mural of a modern Indian woman anchoring the room. Mains run –, with a tasting menu available for the full experience. Open for dinner nightly, with lunch Thursday–Friday and brunch on weekends.