Walking past Tamarind's modern counter-service eatery within Brookfield Place, home of the Hockey Hall of Fame and near the Air Canada Centre and Sony Centre of Performing Arts, you're likely to get a whiff of coriander, cumin, turmeric, and ginger—the telltale aromas of an authentic Indian restaurant. But, thanks to the chefs' active imaginations, you're likely to notice other scents as well. Jamaican jerk spices, for instance, which put the kick in a recent mango jerk chicken special. Or the spicy aroma of piri piri sauce, the chili-based dressing popular in Mozambique that played a role in a piri piri fish dish. These exotic variations on familiar flavors rotate each month, giving newcomers a reason to stop by and regulars a reason to return. To accompany both the traditional dishes—scratch-made curries, biryani, and convenient wraps and kebabs—and the innovative specials, freshly baked naan bread bearing tantalizing bubbles and zero tan lines emerges from the blazing tandoor throughout the day.

In Kothur Indian Cuisine’s neat and unpretentious dining room, where simply framed artwork dots the walls, the focus remains on rich, fragrant Indian dishes. From the kitchen, ceramic and copper dishes emerge, piled high with chicken, fish, and shrimp cooked in the traditional tandoori oven, as well as South Indian–style dosas, or rice-batter crepes. The extensive menu features a wide range of meat and vegetarian entrees, from classic chicken tikka masala to mutter paneer made with fresh Indian cheese.

Grab a seat and dig in! Savera Indian Cuisine in Toronto offers tasty eats everyone will enjoy. Don't leave the kids at home — youngsters will love the family-friendly cuisine at Savera Indian Cuisine just as much as mom and dad. Sit outside when the weather is fine — Savera Indian Cuisine has a lovely patio to enjoy a warm day. Savera Indian Cuisine is located near endless parking possibilities, allowing drivers to park with ease.

When they became friends and collaborators, Dr. Avtar Singh Dhanoa and artist Fahim Hamid Ali weren’t just making a personal connection—they were crossing a historic divide created by the ongoing violence between Indian Sikhs and Pakistani Muslims. But despite their different cultures and religions, the two shared a passion for healing religious and political gulfs, and they began bridging that gap with their own partnership. Dr. Dhanoa commissioned Ali to paint artwork for his restaurant, Bombay Bhel Thornhill, that would reflect both of their heritages. Inspired, Ali crafted eight wall murals and 50 tabletop paintings whose subjects range from a woman by a well in a Pakistani village to lovers from famous Punjabi folk tales. The artworks work together to create a unique, welcoming atmosphere that has caught the attention of the Toronto Star and drawn in various local and international diners. The guests admire Ali’s brushstrokes as they savour traditional Indian cuisine that earned the restaurant four sequential Best of Richmond Hill awards. The culinary team simmers butter chicken and sprinkles ginger and chilies over chicken and beef baked in a tandoor clay oven. Housemade paneer cheese and shrimp nestle in curries that diners scoop up with freshly baked naan or pair with rice. In addition to sating hunger inside the dining room, Bombay Bhel Thornhill caters for parties and barrister sock hops.

India 360's menu fully encompasses the flavours of India. Ground coconut, curry leaves, ginger, coriander, and cashews lend a distinctive flair to dishes based around charcoal-smoked eggplant, boneless lamb cubes, and okra. In the kitchen’s clay oven, cooks prepare chicken marinated in mint and green-chili paste, and bake fresh naan, a traditional flatbread flavoured with garlic. Meals are paired with sips of Indian rum or whisky, and capped off with specialty desserts that include rice pudding and the popular gulab jamun—a dish of deep-fried cottage-cheese dumplings soaked in sugar syrup.

Cheetal Indian Cuisine serves a wide-ranging menu of vegetarian specialties, clay-oven cooked meats, and shareable appetizers available for dine-in, takeout, or delivery. Read on to learn about its dishes: Best way to start a meal: split an order of dahi poori—crispy shells filled with chickpeas, potatoes, and spices Number of vegetarian entrées: about 15, including mattar paneer—curried green peas with cubes of fried paneer cheese Clay-oven entrée to try: broiled tandoor chicken marinated in yogurt and spices