What’s on the menu at Curryish Tavern, chef Miheer Shete’s innovative Indian kitchen on Queen West [Toronto Life]
What’s on the menu at Curryish Tavern, chef Miheer Shete’s innovative Indian kitchen on Queen West [Toronto Life]
by moo422
2 Comments
moo422
Some great ideas here:
>**Madras kaapi mousse cake**: Light, tender mousse infused with Madras coffee sits on a chocolate sponge base soaked in espresso syrup. Tangy sour-cream crème fraîche balances the sweetness; cardamom-salted caramel plays beautifully with the coffee. Finished with height-of-summer raspberries > >**Pani Puri**: 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 > >**eggplant bharta**: a wonderfully smoky blend of charred eggplant, ginger, Anaheim chilis, garam masala, lime and mint. A medley of seasonal veggies keeps it bright: the selection will rotate, but here we have heirloom carrot, celery, watermelon radish and snappy asparagus. It’s finished with crispy plantain and taro chips, pomegranate, fennel fronds, and a vivid chili oil
coldsobanoodles
This place looks amazing. I’m going to go check it out and hope the taste/vibe matches what I’ve heard about it.
2 Comments
Some great ideas here:
>**Madras kaapi mousse cake**: Light, tender mousse infused with Madras coffee sits on a chocolate sponge base soaked in espresso syrup. Tangy sour-cream crème fraîche balances the sweetness; cardamom-salted caramel plays beautifully with the coffee. Finished with height-of-summer raspberries
>
>**Pani Puri**: 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
>
>**eggplant bharta**: a wonderfully smoky blend of charred eggplant, ginger, Anaheim chilis, garam masala, lime and mint. A medley of seasonal veggies keeps it bright: the selection will rotate, but here we have heirloom carrot, celery, watermelon radish and snappy asparagus. It’s finished with crispy plantain and taro chips, pomegranate, fennel fronds, and a vivid chili oil
This place looks amazing. I’m going to go check it out and hope the taste/vibe matches what I’ve heard about it.