“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
Indian cuisine through a chef’s lens | Ingredient-driven tasting menu in Toronto
I approach Indian cuisine with a focus on discipline, technique, and clarity of flavor. Cooking has always been the way I express ideas about ingredients, balance, and intent.
Years spent working in European kitchens shaped how I think about structure, restraint, and execution. That experience refined my understanding of how technique should support an ingredient, not overshadow it, and helped define the kind of Indian cuisine I wanted to cook.
At Curryish, dishes begin with a clear point of focus, whether an ingredient, a cooking method, or a regional reference, and are developed with precision and care.
The ingredient driven tasting menu is the clearest expression of this philosophy. It is designed as a progression of courses that explore ingredients through preparation, texture, and spice, without excess or distraction, while remaining grounded in Indian flavor.
Founded in 2020, Curryish reflects how I cook and how I see Indian cuisine today. A chef driven Indian dining experience in Toronto built on clarity, intention, and respect for ingredients.
— Founder and 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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![Fine Dining Indian Food]()
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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![A smiling Curryish Tavern staff member in a black shirt and apron stands in front of the restaurant’s signature patterned wall, representing modern Indian dining in Toronto.]()
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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![Chef Miheer in a white chef uniform stands under a wooden pergola with indoor plants behind him, representing Curryish Tavern’s premium Indian catering services.]()
CBC News: What Comes Next
Toronto chef working to turn food delivery program into dream restaurant
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![A person wearing a black mask and black shirt squeezing a lemon over a large stainless steel bowl with food, in a kitchen with shelves and appliances in the background.]()
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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![Shrimp curry garnished with cilantro and coconut flakes served with white rice and a wooden spoon on a patterned cloth.]()
The Globe and Mail: Konkan Shrimp Curry by Chef Miheer
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![A man wearing a black face mask and black T-shirt preparing food in a commercial kitchen, with containers of ingredients on a counter and shelves in the background]()
The Globe and Mail: The restaurant industry is hurting.
That’s not stopping these entrepreneurs.
