T oronto’s CurryFest, in its second year, featured the best chefs and restaurants of South¬†and South East Asia that the city has the pleasure of hosting. With a Toronto stamp on every dish, CurryFest simultaneously celebrates a diverse style of cooking with immense history and also exposes¬†what makes this cuisine in our city so worth noticing.

Hosted by Spotlight City Events, this year’s CurryFest took place at the Aga Khan Museum in North York. It features Islamic and Iranian art, and artifacts showcasing scientific contributions of Muslim civilizations. The building is stunning, with a geometric structure of white granite, high ceilings, and a glass-enclosed courtyard which lit up the room full of CurryFest vendors. Tickets for CurryFest even allowed an hour of exploring the museum before starting the event.

Variety and quality are the two main ingredients to this event’s success. There’s a reason why Spotlight City has a spotless record: limiting ticket sales to ensure short lineups and plenty of food. In conjunction with a classy venue, and some of the best dishes our city has to offer, CurryFest is not to be missed.

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Samosa chaat, filled with butter chicken, from Rick's Good Eats

Samosa chaat, filled with butter chicken, from Rick’s Good Eats


Bowls of ginger and tomato curry from Pai restaurant

Bowls of ginger and tomato curry from Pai restaurant


Beef tongue vindaloo from Chef Miheer

Beef tongue vindaloo from Chef Miheer


Kua Gai, chicken thighs over rice and the strong flavours of lemongrass, from Pai restaurant

Kua Gai, chicken thighs over rice and the strong flavours of lemongrass, from Pai restaurant

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Jackfruit Misti Doi from Chef Miheer

Jackfruit Misti Doi from Chef Miheer

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Author Erika Simon

Freelancer from Toronto, creator of carryonkitchen.com. Working as a writer, graphic designer, and communications specialist with several Canadian companies and publications. Much love for travel, living naturally, and outside-the-box thinkers.

More posts by Erika Simon

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