New Indian restaurants in Toronto: 51 have been licensed in the past year (1 in the last 30 days), tracked daily from the City of Toronto business-licence registry (chains excluded). The most recent is SHREE GATHIYA HOUSE, first seen 4 days ago.

The most-represented cuisine on the site by a wide margin. Gerrard India Bazaar is the historic anchor; newer regional kitchens (Hyderabadi, Chettinad, Goan, Bengali) keep splintering into their own buckets - we tag those separately when the menu commits to a region.

How is Indian food different from Pakistani food?

The cuisines share a North Indian foundation — curries, dals, breads, tandoor cooking — because the subcontinent wasn't partitioned until 1947. The practical difference today is pork vs. beef: Indian menus may use pork (especially Goan), while Pakistani menus are uniformly halal and lean heavily on beef karahi and nihari. Pakistani cooking also tends to be spicier and more meat-forward, with less of the creamy tomato-butter sauces that dominate North Indian restaurant menus abroad. On NowServingTO, Shaheen Shinwari Karahi (Kingston Rd, Scarborough) represents the Pakistani karahi tradition — that wok-braised lamb is a different animal from the butter chicken at Dilli Wala a few kilometres north on Pharmacy Ave.

Where are the best neighbourhoods for Indian food in Toronto?

Gerrard India Bazaar (Gerrard St E between Greenwood and Coxwell) is Toronto's historic Indian commercial strip and still the densest concentration. Scarborough — particularly the Pharmacy Ave / Warden / Lawrence Ave E corridor — now rivals it for sheer volume of kitchens, reflecting where the South Asian community has grown since the 1990s. On NowServingTO's active feed, Dilli Wala (Pharmacy Ave, Scarborough) and Heba's Kitchen (Lawrence Ave E, Scarborough) are among the freshest openings in that corridor. Downtown has newer arrivals like Masala Story (Davenport Rd) and Zafraan (Queen St W), catering to the lunch and takeout crowd.

What dishes should I order at a North Indian restaurant?

Dal makhani (slow-cooked black lentils in butter and cream) and chole bhature (spiced chickpeas with deep-fried bread) are the two dishes that separate a kitchen serious about Delhi cooking from one running on premix. Butter chicken is ubiquitous but a useful baseline — a flat or greasy sauce signals shortcuts. At Dilli Wala on Pharmacy Ave in Scarborough, all three are on the menu and the kitchen identifies explicitly with Delhi and Punjab. For paratha, order it plain or stuffed with aloo or methi — it should arrive lightly charred with a visible layered flake, not doughy.

Is Indian food in Toronto good for vegetarians?

Indian restaurants are one of the safest bets for vegetarians in the city. Paneer dishes (saag paneer, palak paneer, matar paneer), lentil-based dals, and South Indian items like dosa and idli are staples on most menus, not afterthoughts. Many North Indian restaurants are fully vegetarian or mark vegetarian items clearly with a green dot, a practice carried over from Indian menu conventions. Masala Story (Davenport Rd, Downtown) lists vegetarian-forward Punjabi dishes, and Zafraan (Queen St W) operates a sit-down kitchen where the vegetable curries are central to the menu, not a concession.

What is Hakka Indian food?

Indo-Chinese or Hakka cuisine developed among the Hakka Chinese community that settled in Calcutta (Kolkata) in the 19th century. The cooking fuses Chinese techniques — wok-frying, soy-based sauces — with Indian spice profiles, producing dishes like chilli chicken (deep-fried chicken tossed with green chillies, soy, and vinegar), Hakka noodles, and Manchurian (fried balls in a thick, tangy sauce). It's a diaspora cuisine: neither authentic Chinese nor Indian, but its own thing. Happy Panda (Lockport Ave, Etobicoke) is NowServingTO's newest Hakka-focused kitchen, operating as a halal Hakka takeaway.