Introducing: Tich, a modern Indian restaurant in Mimico
Name: Tich
Neighbourhood: Mimico
Contact Info: 2314 Lake Shore Blvd., 647-349-8424, tich.ca, @tichcuisine
Owner: Karan Kalia
Chefs: Sujoy Saha, previously of the Indian Rice Factory, is in charge of the curry dishes. Tandoor master Mandy Jawle honed his skills at New York’s Michelin-starred restaurant Junoon before moving to Toronto.
The Food: The menu features dishes from many different regions of India, and even a few colonial-era plates: the dak bungalow chicken curry, for example, is a dish that was traditionally served to British officers when they stayed in rest houses of the same name. Curries at Tich—it’s a Hindi/Punjabi word that, loosely translated, means “cool”—range from rib-sticking (the Hyderabad-style braised lamb shank) to fabulously delicate (the Malabar lobster-and-prawn curry). The tandoor oven fires out lamb chops, whole sea bream and chicken tikka.
The Drinks: When patio season hits, Kalia plans to launch an Indian cocktail program. Expect spiced mojitos, among other refreshing, boozy libations. India-imported Amrut whisky and Kingfisher beer are on offer right now, along with a short wine list.
The Place: “We wanted to stay away from how people expect a typical Indian restaurant to look—that means no saris,” explains Kalia. The tranquil blue room is a Pinterester’s paradise: barn board, dangling Edison bulbs, marquée lights and fab baroque wallpaper.
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- Owner Karan Kalia wanted to stay away from what she thinks a typical Indian restaurant looks like.
- (Image: Caroline Aksich)
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- A rich but delicate curry combines Atlantic lobster and prawns in a crustacean-inflected broth mixed with curry leaves, mustard seeds, fresh coconut, tomatoes, green chilies and ginger ($22.95).
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- Chili-spiked baby eggplants are thrown in the deep fryer before being tossed in a Hyderabad-style curry made with peanuts, tamarind and coconut milk ($10.95).
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- This lamb shank, one option from the $29.95 three course prix-fixe, is braised for two and a half hours in a curry flavoured with cinnamon, cardamom and star anise.
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- Carom seed–infused sea bream is marinated for 12 hours before hitting the 450°C tandoor oven for a ten minute stint ($21.95).<br />
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- These lamb chops are smothered in a yoghurt, lemon juice, fenugreek seed, mustard oil, honey and house garam masala mixture before hitting the clay oven ($16.95).
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- Malai Kulfi is a frozen dessert, similar to ice cream, made by reducing milk, then mixing it with a ground nut mixture (walnuts, almonds and pistachios). A splash of rose reduction sweetens things up ($5.95).
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- Indian cocktails will soon grace the tables on the Lake Shore Boulevard–facing patio.
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-tich-modern-indian-restaurant-mimico/&title=Introducing: Tich, a modern Indian restaurant in Mimico&picture=https://torontolife.com/wp-content/uploads/2015/03/tichleadimage.jpg&description=[caption id="attachment_309604" align="aligncenter" width="656"] (Image: Caroline Aksich)[/caption]
Name: Tich
Neighbourhood: Mimico
Contact Info: 2314 Lake Shore Blvd., 647-349-8424, tich.ca, @tichcuisine
Owner: Karan Kalia
Chefs: Sujoy Saha, previously of the Indian Rice Factory, is in charge of the curry dishes. Tandoor master Mandy Jawle honed his skills at New York’s Michelin-starred restaurant Junoon before moving to Toronto.
The Food: The menu features dishes from many different regions of India, and even a few colonial-era plates: the dak bungalow chicken curry, for example, is a dish that was traditionally served to British officers when they stayed in rest houses of the same name. Curries at Tich—it's a Hindi/Punjabi word that, loosely translated, means “cool”—range from rib-sticking (the Hyderabad-style braised lamb shank) to fabulously delicate (the Malabar lobster-and-prawn curry). The tandoor oven fires out lamb chops, whole sea bream and chicken tikka.
The Drinks: When patio season hits, Kalia plans to launch an Indian cocktail program. Expect spiced mojitos, among other refreshing, boozy libations. India-imported Amrut whisky and Kingfisher beer are on offer right now, along with a short wine list.
The Place: “We wanted to stay away from how people expect a typical Indian restaurant to look—that means no saris,” explains Kalia. The tranquil blue room is a Pinterester's paradise: barn board, dangling Edison bulbs, marquée lights and fab baroque wallpaper.
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West: 67
East: 4
The malai kulfi looks good. Looks like an upside down white chocolate Reese’s pieces cup.
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The food here is delicious. We ordered take out the other and all three dishes were very well made and the meat was tenderly cooked.
Tich is beautifully decorated, nice staff, but the chicken quality absolutely needs improvement. The chicken in my dish tasted so “old” that I could not eat it at all. The sauce and rice were delicious, but the chicken was terrible. I hope tich looks into changing chicken suppliers in order to improve food quality. Best of luck.