#FOOD: CURRYISH TAVERN PRESEND SUMMERLICIOUS 2026 MENU

With Summerlicious returning this July, Curryish Tavern is offering a menu that puts a seasonal spin on Indian comfort food through locally inspired ingredients, playful mashups, and vibrant summer produce.

Created by Chef Miheer Shete, the Summerlicious menu features dishes such as Spiced Watermelon Chaat, Mirch-Marinated Cucumber & Raw Mango Salad, Green Tomato Butter Chicken, Coconut Shrimp Curry, and Peach Falooda — showcasing the restaurant’s approach to reimagining Indian flavours through a contemporary Canadian lens.

Available for both lunch and dinner, the prix-fixe menus highlight fresh summer ingredients alongside Curryish favourites, offering guests an accessible introduction to one of Toronto’s most exciting modern Indian restaurants.

• Lunch Menu – $34
• Dinner Menu – $45

Summerlicious Lunch Menu 2026 – $34 per person

Lunch Apps

Spiced Watermelon Chaat

Pudina chutney, sweeten yogurt, chaat masala, sev  

Eggplant Tikka Tart

green chutney, toasted sesame, magic masala

Coconut Tomato Shorba

Heirloom tomato soup, curry leaves, barley, tamarind

Tandoori Broccoli Pakora

Besan batter, assorted chutneys, ajwain

Coconut Upama Fries

Curry leaves, black mustard seeds, tomato ginger chutney

Lunch Mains

Chicken Biryani

Basmati rice, hung yogurt, red chili powder

Hakka Fried Chicken Sandwich

Masala fries, schezwan mayo, pickled cabbage

Paneer Pakora Burger

Masala fries, green chutney mayo, dhaniya

Coconut Chickpea + Uthappam

Curry leaves, hung yogurt, cilantro

Sweet Pea Kofta + Almond Korma

Kasundi, fenugreek leaves, black pepper

Lunch Dessert

Suji Halva Cake

Cardamom caramel, banana cream, nutmeg

Peach Falooda

Peach jam, vanilla ice cream, sweet vermicelli

 Tender Coconut Pudding

Cardamom, seasonal fruit, orange zest

$34 per person

Summerlicious Dinner Menu 2026 – $45 per person 

Dinner Apps

Coconut Tomato + Baby Shrimp Shorba 

Shellfish soup, curry leaves, barley, tamarind

Spiced Watermelon Chaat 

Pudina chutney, sweeten yogurt, chaat masala, sev

Maple Hakka Chicken Wings 

 Soy sauce, green chutney, pickled red onions  

Mirch Marinaded Cucumber + Raw Mango Salad 

Toasted peanut dressing, crispy moong dal, fresh dal 

Eggplant Tikka Tart 

Pudina chutney, toasted sesame, magic masala 

Tandoori Broccoli Pakora

Besan batter, assorted chutneys, ajwain

Dinner Mains

Green Tomato Butter Chicken

Clotted cream, green cardamom, kasoori methi,

Beef Chapli Kebab + Creamed Corn Curry

 black pepper cream, fenugreek leaves, clotted cream 

Lamb Dum Aloo Curry 

Hung yogurt, caramelized onion masala, mint

Coconut Shrimp Curry

Black mustard seeds tadka, tamarind, curry leaves

Sweet Pea Kofta + Almond Korma

Kasundi, fenugreek leaves, black pepper 

Paneer Red Pepper Makhani

Cashew cream, fenugreek leaves, deggi mirch

Dinner Dessert

Dark Chocolate Gulab Jamun + White Chocolate Rabri

Cardamom, toasted almonds, raspberry 

Peach Falooda

Peach jam, vanilla ice cream, sweet vermicelli

Suji Halva Cake

Cardamom caramel, banana cream, nutmeg

Tender Coconut Pudding

Cardamom, seasonal fruit, orange zest

More here.

#FOOD: CHEF MIHEER SHETE AT CURRYISH TAVERN X SURESH DOSS MANGO TASTING MENU

On June 4, 2026, Chef Miheer Shete at Curryish Tavern is hosting a one-night-only mango tasting experience celebrating the versatility of one of the world’s most beloved fruits.

Created in collaboration with food personality Suresh Doss, the six-course menu explores mangoes in every form — raw and ripe, sweet and savoury — featuring varieties including Alphonso, Kesari, Honey and Colombian mangoes. Guests will experience dishes that use every part of the fruit, from raw mango skin in an “Aam Ka Panna” welcome drink and BC sablefish ceviche, to mango chutneys paired with Quebec foie gras, curries, desserts, and fresh ripe mango tastings.

The dinner is designed as both a culinary exploration and a cultural conversation around mango season, nostalgia, and regional flavours. Guests may also have the opportunity to purchase select mango varieties at the end of the evening.

Event Details:
June 4, 2025
Curryish Tavern
$145 per guest + tax & gratuity
Includes welcome drink + six-course tasting menu

Book a table here.

#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.