Top 6 in the Six: Comfort curries

Curries can be challenging territory for plant-based diners to navigate but Veggie Thali proclaims itself as the first (and, possibly one of the only) fully vegan Indian eateries in the city. Its namesake menu offering, the thali, is a sectioned platter comprised of rice, salad, two rotis, dessert and your choice of three items from the hot table, like aloo gobi (spiced cauliflower) and saag (a mash of spinach, broccoli and rapini). It's a great introduction to this east Toronto eatery. 

Small plates make up most of the menu at this hip Dundas West restaurant, but among the dishes large enough to be enjoyed as a stand-alone meal is the curry rice. Imanishi specializes in home-style Japanese cuisine, making it a fitting spot to sample curry rice, a weeknight favourite of busy families in Japan. In contrast to the spicy flavour that defines most types of curry, Japanese curry has a slightly sweet taste. Imanishi serves up a veggie version of the dish, as well as a katsu variation, which comes topped with crispy breaded pork loin for a satisfying textural contrast to the gravy-like curry sauce. 

The heady spices and tandoor char emanating from Banjara’s kitchen has become synonymous with a visit to the south end of Christie Pits Park. Thick, rich curries are flecked with all manner of spices, making both its meat and vegetarian options worth ordering. Dinner combos are buried near the end of the menu but are a sensible option for first-time visitors (or indecisive orderers) comprised of seven sides, bites and curries in a cafeteria-style partitioned platter. It’s no secret that Banjara is one of the best delivery and takeout deals in the city for its generous servings that leave enough left over for lunch the next day. 

Waiting in line for a meal at Salad King is a right of passage for Ryerson students and hungry, budget-strapped Torontonians alike. They’re drawn to the Yonge-Dundas eatery’s generous portions and favourable price points across the board. The not-so-secret off-menu option – Islamic noodles – is actually just Salad King’s Panang curry served over rice noodles and the combination is incredibly satisfying. Traditionalists that opt for Salad King’s regular curries won’t be disappointed either – they’re flavourful with a rich, creamy coconut base and customized with a 1-to-30 chilli spice scale for diners to select their desired level of heat.

Don’t confuse the vastness of this Brampton buffet for a lack of quality. Among Tandoori Flame’s 13,500 square feet, there are nearly 150 food items on any given day, ranging from tandoori chicken to fish pakoras, biryani and, of course, curries. Expect all the classics – butter chicken and lamb vindaloo along with decent veg-based curries (channa masala and daal makhani) along with live food stations that animate the dining experience. Tandoori Flame’s second spot in Mississauga and a third location opening in Surrey, B.C. this spring are a testament to its popularity.