The former pop-up now has a permanent home on Queen West
Curryish started life as a popular pandemic pop-up and meal service. Shete—who was born in Mumbai and cooked in London and Memphis before moving to Toronto in the mid-aughts—garnered a following for his fresh interpretation of Indian cuisine, heavy on seasonal produce and freewheeling with technique borrowed from his European culinary training. A year and a half later, he paused the pop-up to set up shop on Queen West.
For this salad, Shete deploys tadka—oil infused with spices —which he pours over house-made stracciatella to imbue the curds with flavour and colour. That same oil is the base of a lemony dressing poured over gorgeous heirloom tomatoes. It’s served with house-made tapioca papadams seasoned with a secret twelve-spice blend and finished with mint and a touch of Ontario honey. With Shete’s focus on seasonality, it’s safe to say you won’t find this dish on the menu come November.
This street food–inspired dish is a take on pani puri, a stuffed puri shell typically filled with veg and spicy, sour mint water. Shete’s version stuffs crisp squid-ink-dyed semolina dough with a sharp and sweet yellowfin tuna tartare, Ontario peach chutney, and a juicy mint and tamarind sauce. It’s a good thing you only get a handful of these bites with every order—they’re borderline addictive.
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