“Chef Miheer Shete's innovative approach at Curryish brings a fresh perspective to Indian cuisine, blending the familiar with the unexpected.”
— BlogTO
ABOUT CHEF MIHEER
My story is no different than any other immigrant, who comes to this country with limited resources but big dreams.
When I moved to Canada, I quickly adapted to the local culture but also wanted an opportunity to showcase my heritage. Food is a big part of that heritage. I knew I wanted to do something special but did not know what, there were simply big dreams. After years of working in many European kitchens, I realized that my end goal would be to revolutionize Indian food. My vision of what Indian food should be in the new age did not resonate with what’s out there in Toronto today.
The eagerness of discovering what and how of it all, made me refine my vision overtime. I also realized that I wanted to provide the same playing ground to the “new kid” who wants to do something unique with Indian food and tell their own story.
Fast forward to 2020, pandemic created disruption, activated my survival instinct, and pushed me to bring this vision to fruition. — Chef Miheer
IN THE PRESS
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![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.
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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.
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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.
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![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.
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CBC News: What Comes Next
Toronto chef working to turn food delivery program into dream restaurant
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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.
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The Globe and Mail: Konkan Shrimp Curry by Chef Miheer
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The Globe and Mail: The restaurant industry is hurting.
That’s not stopping these entrepreneurs.
