#FOOD: CURRYISH TAVERN LAUNCH NEW TASTING MENU NOW TILL MAY 31, 2026

Toronto’s Indian dining scene continues to evolve, and Curryish Tavern is pushing that conversation forward in a thoughtful, unexpected way.

Chef Miheer Shete has introduced a new ingredient-driven tasting menu — a format built around a single ingredient to explore regional Indian cuisine through a more focused, expressive lens. The current menu centres on maple syrup, reimagined across six courses in both savoury and dessert applications.

What makes this especially compelling is the intention behind it. Rather than positioning the food as “fusion,” Shete is reframing it as identity — blending Indian culinary traditions with Canadian ingredients in a way that reflects both culture and place. The team has even worked directly with producers like Tamarack Farms to understand maple at its source, grounding the menu in real storytelling and education.

Dishes range from a Maple Leaves Patta Chaat to Hay-Smoked Maple Tandoori Quail and a Maple Mishti Doi Custard, showcasing how one ingredient can be explored in unexpected ways.

The menu is available until May 31, 2026. Reserve now here.