OUR CUISINE

“Curryish Tavern stands out with its bold use of seasonal ingredients, transforming classic Indian dishes into something entirely new and exciting.”

— Toronto Life

The menu at Curryish is rooted in Indian flavors and guided by ingredients, technique, and restraint. Local and seasonal ingredients are integrated with care, while in house Indian spice blends refined over generations provide depth and structure. Guests may choose from a la carte dishes or an ingredient driven tasting menu, with India inspired cocktails, locally sourced craft beers, and a focused wine list offered separately.

THE MENU

VIEW OUR CURRENT TASTING MENU
Various Indian dishes on a wooden table including a bowl of lamb curry with a lamb shank garnished with herbs and flowers, a plate of salad with lettuce and slices of fruit, a plate of onion and vegetable fritters or pakoras, and a dish of fried octo
A plate of lentil and rice salad garnished with sliced radish, carrot cubes, fresh herbs, and drizzled with oil and yogurt.
Shucked oysters topped with sauce, shredded cheese, and herbs on ice in a glass dish.
A dish featuring a roasted meat, likely lamb, in a yellow curry sauce garnished with radish slices, jalapeño slices, cilantro, and microgreens, served on a light blue plate.
A plated dish featuring cooked green asparagus spears topped with small herbs, garnished with microgreens, and drizzled with a green sauce.
A variety of Indian dishes on a table, including naan bread, vegetable curry, grilled meat with onions, French fries, salad, and green chutney.
Sliced seared tuna with cucumber slices, green chili slices, and herbs on a white plate with a yellow vinaigrette.
A gourmet dish with a large piece of grilled fish topped with pomegranate seeds, crispy noodles, and diced vegetables, garnished with cilantro and edible yellow flower petals on a white plate.
Plate with fried balls covered in a yellow sauce, garnished with corn, purple edible flowers, cilantro, and thin white sprouts.
A plate of salad with mixed greens and cucumber slices, topped with a piece of meat pie and garnished with herbs and black sesame seeds.
A bowl of yellow curry with roasted cauliflower, broccoli florets, and edible blue and green flowers, garnished with cilantro, on a wooden table.
Decoration with a piece of peach, red berry compote, and edible blue flower on a bed of whipped cream or mousse.
A dessert plate with a small bowl of creamy pudding topped with crumbled cookies, garnished with yellow flower petals, and accompanied by dollops of whipped cream or mousse, all placed on a wooden serving tray.
A slice of cake with whipped cream, crushed pink rose petals, and crumbled nuts on top, served on a white plate.

RESERVATIONS