Chef Miheer Shete started his concept for an innovative Indian restaurant, Curryish, out of necessity last May, after being laid off from his job as Chef de Cuisine at Jump Restaurant. Now, as he celebrates one year of success, Shete isn't losing track of what's important to him––food, family and home.
Born in Mumbai with 20 years of culinary experience in kitchens around the world, Shete has always dreamed of opening an Indian restaurant that would showcase the versatility of Indian cuisine, as well as allow him to fully unleash his creativity in the kitchen with food combinations and ingredients that you wouldn't typically find in traditional Indian dishes.
Disliking the idea of a static menu that never changes, the chef made it a goal to design and execute a new menu every single week, influenced by the seasonality of the ingredients available. In the past year, he's put out an impressive 44 new menus with an average of 150 different dishes.
With humble beginnings operating out of his kitchen at home, Shete and his wife, Neha Thakre, worked together to launch the business. While he cooks, she aids him in website work, printing menus, packing and more while also balancing her full time job. Shete says that Curryish wouldn't be possible without Neha encouraging and helping him along the way.
The overwhelming support Shete received from friends in and out of the industry right from the start allowed word of his business to spread so quickly that he almost couldn't keep up with the demand. He says he is incredibly grateful for his boss, Chef Anthony Walsh, and his generosity in allowing him to transition his home business to the Oliver and Bonacini kitchen, which allowed him to keep up with the growing interest in Curryish and help him fully pursue his dream business.
Curryish combines modern cooking techniques and local Canadian ingredients based on seasonality with traditional Indian cuisine, to serve familiar flavours that puts a spin on beloved classics, as well as creates new favourites.
Shete says coming up with new ideas for the rotating menus can be difficult at times, but the transition through the different seasons is a large inspiration and keeps him motivated to continue to create new dishes.
"As a chef it was extremely exciting to cook a new menu every week. At the same time it was challenging to come up with new dishes every week," said Shete. "But I love the challenge."
Amongst the varying dishes all beloved by Shete, he notes that his seasonal butter chicken options have been some of his favourites.
"Last Spring we made a green butter chicken, in the Fall we made a butternut squash butter chicken, lamb and pineapple upside down biryani, duck confit with foie grass curry, and I can go on and on. It has been a fun ride. It's like a chef paradise," he said.
On the upcoming menu, look forward to an exclusive meal fit for two to three people consisting of: Chilli Honey Marinated Green Beans Salad, East Coast Lobster Curry, Fiddlehead and White Beans Sabji, Garlic Naan, a Cinnamon Basmati Rice Kit and for dessert, a Strawberry Rhubarb Rice Pudding.
Since the menu changes weekly, you only get one chance to try all these specially-curated dishes and on top of that, Curryish is donating a portion of the proceeds and all the gratuity from their anniversary menu towards UNICEF Canada and the India relief fund.
"This week we finish one year. I wanted to celebrate it, but my heart goes out for people who have lost their loved ones. "
"Especially in the current situation in India, people do not even have basic needs [like] oxygen. I have my entire family in India," said the chef. "This year, people in Toronto showed us a lot of love. They kept my passion alive [through] Curryish, and my wife and I decided we need to give back."
The couple expressed their gratitude to small businesses that have been impacted by COVID, noting they passed on one year celebrations and instead, chose to establish their one year of business through donating and bringing ongoing awareness to the severity of the crisis in India.
"I understand our contribution might not be in millions, but no contribution is small. Even if we are able to help provide oxygen to one person we will be happy," said Shete. "We want to play our small part and I urge people to help in their own way. No matter how small or big it is."
With the future for Curryish developing into a brick and motar shop being uncertain still, having a permanent storefront to call home is definitely a goal Shete is looking to achieve.
"I know opening a new restaurant right now sounds crazy, looking at what is happening around but nothing can be achieved without some craziness," he said.
The last day to pre-order this exclusive one year anniversary tasting menu is tomorrow, Wednesday, May 12 and delivery will be this Saturday, May 15.
Visit the Curryish website to order yours and take a look at some of the other products they offer, including a new line of frozen curries that you won't want to miss out on.
