What began as Chef Miheer Shete’s clever pandemic pivot has quickly grown into a beloved Indian food concept with a dedicated following.
Curryish is his humble way to showcase Indian food in a very approachable way and increase awareness of its versatility.
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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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.
