Pukka

I should frame this visit around the fact that, unbeknownst to me nor my colleagues, it was the first evening of Winterlicious. Filled with enough diners rapacious for a deal that tap water was omnipresent and wine, cocktails, and any and all other beverages were confined to, well, behind the bar and a scatter of first date tables.
In spite of the largely «cost efficient» atmosphere, the food struck a balance between the vibrance that is the be-​all and end-​all of Indian cuisine and the refinement of fine Western dining.
At its worst, it erred on the side of a misery-​inducing safety. An eggplant tartare craved smoke (and spice). The roti chips that accompanied the dish felt as if they were of the store bought variety if there was ever such a thing as store bought variety roti chips.
The butter chicken, on the other hand, was a polyamorous relationship of cream, tang, and spice. The short ribs offer a similar (delicious) confrontation of flavour.
Plating reflected the of-​the-​now mentality of the restaurant with metals tins and mason jars serving as trendy reminders as to why the bill you’ll be paying very shortly is exactly what it is.
Excellent wine menu with a number of cleverly compiled red wine offerings. A few reds may skew a tad overpowering for the cuisine at hand, but the extent and accessibility of the offerings ought to be commended.
Service, like the food when best executed, is a lovely balance of homely comfort and elegant, upscale distance.

We live nearby and end up going here at least once a month, despite the wealth of options just a subway ride away. Butter chicken is the best we’ve had, and one of us grew up with it as a family staple. The duck breast (comes with a seasonal fruit sauce) is also crazy good. Try the eggplant tartare if you’re looking for apps. We have not had a dish (or cocktail — the G&T is a particular highlight) yet that wasn’t everything we’d hoped it would be.

As other reviews have mentioned, Pukka is not quite Indian food. It is «Indian» food with a twist. That being said some of the dishes are fairly creative.
Appetizers:
Vegetable Pekoras: really was just a deconstructed pile of pekora bits and little fry bit things. It tasted good. But it looked like the bottom of a deep frier crumb pile, as if someone else, somewhere in the restaurant, was hoarding all the good parts. 2.5÷5
Beets and Paneer: We thought it was going to be a cheese plate but it was actually a salad (waaa, did I miss something?). I guess the Paneer was a crumble on top of the salad? I mean I ordered it wanting Paneer so I’m left kinda confused. But it was a tasty salad. ³⁄₅
Squash Samosas: you only get 2 but they were sooo good! My favorite dish of the night. ⁵⁄₅
Bread basket and rice: good but twice the price I expected for that amount of food. 2.5÷5
Butter Chicken: delicious but nothing special to me, I give it ⁴⁄₅
Chicken Curry: a little more interesting tasting curry than the butter chicken and with a nice kick and nicely cooked so ⁴⁄₅.
Service very attentive. ⁵⁄₅
I feel in the end this brings me to 4 stars.
If you are looking for Indian food this is not where I’d recommend. It is more like a swanky contemporary bar, and you’re paying for it… that being said it’s worth a try, the food is good, but it won’t be a go to for someone like me.

Pukka is arguably the best modern Indian food restaurant in Toronto. The menu is quite creative, think okra fries, absolutely delicious! The drinks menu is amazing, nice choice of deserts and excellent service. We were there on a busy Saturday night and the dishes were served literally 20 min after ordering, unbelievable. The other thing that was quite impressive, I had a little accident and picked up someone else’s jacket on my way out (it looked almost identical), and the owner came by my house and brought my jacket within minutes of our phone conversation. That’s what I call an excellent costumer service. I’d definitely recommend this place to anyone who appreciates Indian food, it is sub par.

Amazing Indian food and incredible convenient using UberEats! So glad we tried this place, finally gourmet Indian delivery!

According to Wikipedia «Pukka is a word of Hindi and Urdu origin, literally meaning «cooked, ripe» and figuratively «fully formed», «solid», «permanent», «for real» or «sure». In UK slang, it can mean «genuine» or simply «very good». I’ll go with the latter because that’s the definition offered by our server when I asked for an explanation. In this case the name/​term is relevant because it’s one the owners chose, I believe, as a moniker to define and distinguish their establishment. This leads to a potential debate: Is Pukka a genuine Indian restaurant? Certainly one of their dessert dishes, despite how good their exotic rendition, is not. Or is this just an attention-​grabbing device by its proprietors?
Whatever the intent let me put your mind at ease that despite the authenticity splitting of hairs argument, it’s definitely a place worth going to. That is if you are not looking for a classic, conventional, Indian restaurant. Think more along the lines of the well-​established Amaya group of dining locations throughout Toronto. Or as Pukka’s website describes it: Modern Indian. That also means that spicing is noticeably toned down. Is this a hallmark of modernity or appeasing Western diners?
Appetizers are the obvious place to start. Worth trying is their Chicken 65 ($ 9.90). I have eaten Indian food for over three decades, in three countries, and had never seen it on a menu. It could be because it is a Southern Indian specialty, versus most Indian food offered in North America which is predominantly Punjabi or Northern Indian in origin. There are several interesting explanations as to the genesis of this dish. The simplest seems most convincing. It was first offered in Chennai’s, capital of the Indian state of Tamil Nadu, famous Buhari Hotel restaurant in 1965. Deep fried bite size chicken pieces are enhanced with ginger, garlic, chilies, vinegar and plenty of curry leaves — a de rigueur ingredient in this dish. Fried chicken, with more flavour than you might expect in a boneless version. My co-​diner had to remind me on more than one occasion to slow down and take a breath between each forkful. It took all the restraint I could muster to do so.
There was no holding back by either of us as soon as we tasted the Okra Fries ($ 7.90). My fellow diner quickly announced that it was worth returning to Pukka for this dish alone! Dusted in chili and served with a side of Raita to cool your palate it’s a real winner. Let me re-​assure you that if you hold any hesitation about ordering it because of Okra’s potential to be slimy, banish it from your mind. A common Indian staple but prepared split open in this dish, thereby eliminating any slick texture and then deep-​fried. It could, if ever widely offered, give its’ potato based counterpart a real run for its money.
Papri Chaat is a Northern based snack food which comes in many variations. At Pukka they call theirs: String Chaat ($ 8.90) and consists of string vegetables, sprouts, rice crisps, pomegranate seeds, mango, chutneys and yoghurt. The name modification is probably due to string vegetables and pomegranate seeds not being typical ingredients and hardly included in either a restaurant based offerings or packaged versions that are common at Indian grocery stores. Pukka’s modern or innovative rendition is beautifully executed and has sufficient familiarity that will still remind you of the traditional one.
After reading many enthusiastic reviews we settled on the European sea bass ($ 22.70), which is pan roasted and sitting on a bed of lentils with tamarind and curry leaves. This dish presentation and ingredients are quite traditional with one notable exception. The lentils were pureed, a variation you would rarely if ever see in a more conventional establishment. I found this change of texture quite pleasing because the lentils took on the role of a sauce. giving the mild fish some heft and unexpected zest.
The final twist is their dessert offering of Eton Mess ($ 9). With no Indian culinary foundation or connection I can think of, I assume that Anglo-​Indian ties that still bind inspire each other’s cuisine. This well-​known dessert derives its name from the independent English boarding school. According to the school’s librarian it was served in the college’s tuck shop in the 1930’s and continues to be a favourite dessert throughout Britain. A real indulgence as the classic version is made of strawberries, broken pieces of meringue and cream. Pukka infuses it with Indian flavours by using lime meringues, including pomegranate syrup, and substituting regular cream for a sweet lassi one. A simple dessert that is transformed into a subtler version yet maintains its sweet, rich and absolutely yummy appeal.
Don’t get too bogged down in the authenticity debate. Instead keep an open mind and savour Pukka’s offerings, soon.

Delicious. Went with a GF and shared a bunch of different items off of the menu including; Gunpowder prawns, naan bread, Kale salad, a bottle of wine. We had a cute server that was extremely attentive.

The food in this place is fabulous. It’s not your typical Indian offering. It’s more upscale, with interesting flavours. The atmosphere is great. Again, it’s not your typical Indian restaurant ambience, but instead, it’s a cool-​chic bar ambiance. It’s easily one of the better Indian restaurants I’ve been to in a long while, and it would have been perfect, if it were not for one major draw back: you get very little bang for the buck.
For appetizers, the «Kale Salad» is delicious, but small for $ 11.80. The «Samosas» are filled with sweet potatoes and are a step above you average samosas, and are a better value at $ 7.80. «Chicken 65» ($ 12.60) is a must — it’s full of rich flavours. For the mains, the «South Indian Vegetable Curry» is beautiful, but on the expensive side — $ 17.60. The «Pan Seared Pickerel» is a nicely cooked piece of fish in very rich tomato gravy, but is a small portion for $ 24.70. The «Boatman’s Fish Curry» has fish and prawn in a very rich, yet delicate curry. Again, it’s not very big for $ 27.40. The «Butter Chicken» ($ 19.40) is a step above your average butter chicken. The «Okra Fries» ($ 8.70) are beautiful.
The restaurant boasts an elegant bar. Unfortunately, it’s one of the weak points of the restaurants. For starters, it’s very slow to take drink orders at the dinner tables, and even slower to bring out the drinks. Secondly, it has limited selection. I wanted a Jack Daniels, and they did not have it. What bar does not have Jack? Third, the drinks are expensive. As alternative to the Jack, I got the Woodford Reserve (which is a beautiful bourbon aged in a cherry cask), and it set me back $ 11, which is a high price. Forth, the pour is very stingy. Several of us complained that the serving was much smaller than a full ounce.
The service overall is pretty good. We were a party of 10, and we stayed at the restaurant very late (well past all the other diners have left), and the manager kept the place open for us, and had the nice tact of not letting us feel like we overstayed our welcome.

Hands down the best Indian food in the city.
What you’ll find here is refined Indian food with creativity. Yet it’s not a front — it’s still the real deal in terms of flavours. It’s not really fusion — it’s a real Indian Chef who’s serving food with a more modern approach.
Surprisingly, the cocktail menu is also great. This is definitely a place i can see myself a regular at.

I went to this place shortly after it first opened and it was excellent then. It must be about two years later and they have maintained if not even improved their standards. Things that I would recommend include, Sring Chaat, Chicken 65, Short Ribs, the new spicy chicken — Punjabi? And the lamb lollipops.
The wine list is excellent, the service great — normally at least one of the Owners is on the premises.
This is one of the best Indian meals available in Toronto.

First I must say that I was a little taken back by the prices. I mean 2 pakoras for $ 8? A basket of naan for $ 5? Aloo ghobi for $ 13? Quite pricey for Indian food in my opinion.
So after the initial price shock we decided to go for it and I must say the food is excellent. The butter chicken was amazing, the Aloo ghobi was great and even the dessert — eton mess was outstanding (it should be for $ 9 LOL)
The service was very good too.
Bottom line, if price is not a factor and you want a good, delicious Indian food, pukka is definitely the place.

While having a blast at the Unilocal’s nautical event, we met a girl who asked us what our favourite restaurant was. After interchanging names and our opinion about the importance of the ratings, she mentioned that Pukka was one of those misjudged hidden gems and that we should give it a try. So we went.
We were asked by the host (owner or manager) if we had reservation (maybe because we were wearing really casual clothes, and the ambiance was more formal), but fortunately after he checked the list, he gave us a table.
I liked the service and the bar. The waitress was friendly, funny, and the dishes came fast. The decoration is eclectic; not much of an Indian exotic vibe.
They gave us a different menu for Summerlicious. But we opted to try the regular menu.
I didn’t find the food extraordinary like my fellow Unilocaler said. The presentation was average, and the flavour was just ok taking into consideration the prices.
We asked for the eggplant tartar, The chicken with tamarind, the Lamb lollipops, and the Boatmans Fish.
My advice: try the tamarind chicken and the lamb lollipops (the must try) and if you need to choose, just ask for the lamb. The fish was over cooked and the flavour of the curry couldn’t cover the fact that it lacked marination. The eggplant tartar was more like a sauce/​dip, and my husband complained because I chose it…
They charge for the rice and they don’t give you sauces.

Seriously, Pukka is amazing. It combines all of my favourite things: culinary creativity, clean design, and excellent service. The owners are wonderful and they take pride in their business. Every single employee is smiling from ear to ear — they seem genuinely happy and proud to be there.
The lamb stuffed with goat cheese is mouth-​watering. The roti, naan, and paratha breads are freshly baked and delicious. The wine list is fantastic. All of the meat is sourced from Roast (a local, organic butcher located 2 doors down!). I love this concept. All local businesses should collaborate like this.
Our server, Nicki, was a real pleasure. Professional, knowledgeable, and friendly. Last, but certainly not least, the bathroom is pristine. I was so impressed that I took a photo of it. This is a place for all walks of life: bring your parents, your partner, your loved ones, a date, your grandma… it doesn’t mater because everyone fits in.
BEST RESTAURANT IN ST CLAIR WEST. NO CONTEST.

I find it ironic that the restaurant is called «pukka», i.e. «authentic», when the food is anything but. Not sure what «Indian food with a modern twist» is supposed to mean — diluted for North America? I went for the Summerlicious menu and had the kale salad, the vegetable tikka masala, and the cardamom rice pudding. It wasn’t terrible food, just altogether VERY bland. The kale salad was boring, the vegetable curry was nice but boring (had a lot of paneer though), and the cardamom rice pudding tasted like your standard rice pudding.
Plus the server was very aggressive with upselling us on beverages — she must have asked about five times, pushing sparkling water, wine, and chai. Very irritating.
In short, if you pretend to like Indian food but don’t really like the spices that make it Indian, you can get plenty of paneer, «naan bread», and bland curries at «Pukka».

Spectacular food, presentation and service at reasonable prices.
The food at Pukka takes the very best elements of Indian food and condenses them into plates of culinary wonder. I’m not trying to sound poetic — I’m no poet, or even a very good writer! — but that’s the best way I can come up with to describe the food.
It was a wonderful experience and I can’t wait to try their newly-​opened French restaurant.

A lot of the reviewers of Pukka tend to complain about the menu pricing, but they more than make up for it in the portions. I found they were very generous in comparison to other Indians places in town. We were so full, we couldn’t finish it all. My dinner companion and I ordered the following:
Lamb kebabs 12.8
goat cheese filling + apricot chutney
Butter chicken 19.4
Mennonite-​farmed chicken, fenugreek, tomato butter sauce
Fiddleheads + paneer 13.5
pan-​tossed with tomato, ginger + garlic
Butter naan 2.8
We were quite pleased with all the choices. Although I don’t know if I would order the Lamb Kebabs again. It was similar to eating a slider patty without the bun. I have a feeling they have better options in the apps section.
Secondly, if you like it spicy, make sure to tell them beforehand. The dishes above are not spicy at all by default.

Had a good but pricey dinner at pukka tonight with a couple of friends. Food was pretty good if you are not looking for the authentic Indian taste. The samosa had a good balance and did not have the over powering taste of fennel seeds or cumin. The lamb was excellent and very tender. The chicken 56 was spicy but was good. The ginger drink was very ginger but their guava drink lacked guava. Put down 3 but it is more like 3.5.

Winterlicious Dinner 2015 Review
What my 7 friends and I liked.
The space was spacious, open, and clean with a modern feel
The staff was friendly
Service was efficient
The mains were delicious
Great portions
They accommodated my friend’s gluten intolerance
The Mango Mousse was heavenly — tasted like fresh mango «air» that melted in your mouth — sweet and perfect
The Chilli Chocolate Torte did in fact have a chilli kick which I loved — too often chilli is mentioned but you would never know there was any in the dish
The naan was crispy, fluffy, buttery — everything you want a great naan to taste like
What we did not care for.
Though the staff was friendly, they were hard to flag down. I found myself spending a great deal of time waving my arms in the air trying to get the attention of a staff member to get basic items such as spoons for the curry
Owners were at the door, sometimes just standing there doing nothing, when they could have stepped in and assisted the customers that were calling out for assistance — they eventually did, but I should not have had to jump up and down like a student dying to get permission to go to the washroom
Tap beer options are limited, and all under 6%
The kale salad was a huge disappointment — bland, lacking contrast and textures, and swimming in a flavorless dressing. My belief is that if you have to bathe a dish in a sauce, or a dressing, it is because the flavors suck on their own and this is a last-​ditch effort to make the dish edible — sure the lotus root chips were a step in the right direction
The naan was not included — so we paid for it separately
I had emailed the managers before my reservation with a query, and they never got back to me
So was this meal a good deal?
Winterlicious cost was $ 25 + tax and tip (15%)= $ 32
Regular price would have been $ 8.90 for the Vegetable Pakoras + $ 17.60 for the Punjabi chicken curry $ 7.60 for the Chilli Chocolate Torte = $ 34.10 + tax & tip (15%) = $ 43.65 (other items may vary in price).
Price difference was $ 11.65

Pukka serves delicious and inventive Indian food. The vibe inside the restaurant is trendy and chic with dim lighting. All of the unique food combinations were mouthwatering and we enjoyed a feast! To start, we had the highly recommended string chaat, which combined tasty string cut vegetables mixed in with fruit, for a sweeter taste. This was my favourite dish on the menu, as it was fresh and had the perfect mix of sweetness and spiciness. The tandoori chicken tikka accompanied with tamarind chutney was tender and the chutney added a nice kick to it. We also had the crispy red chilli crusted okra fries, which were definitely a hit! I love spicy food and would definitely recommend the boldly flavourful steak vindaloo, which we had with the crispy garlic naan.
Somehow, we made room for dessert and they did not disappoint. We enjoyed the chocolate torte, which had a hint of chilli and was served elegantly with an edible flower. The lemon tart was creamy and delicious, but the ginger crust was a little hard to break through.
Service is good with and we were provided with great recommendations. Pukka is an excellent alternative to classic Indian food with its bold flavours and inventive dishes.

After a long time, an Indian restaurant in the city that I can get behind. What sets a Pukka apart from the gang is that it showcases that Indian food, albeit a bit bastardized, can be cooked with finesse. At most other Indian places the cooking very much follows the ‘Wham bham, thank you Ma’am’ school of thought!
It’s a small bistro, and very popular with the locals so reservations are highly recommended. It’s quite cramped and gets very loud very fast.
We started with vegetable fritters and monk fish. The fritters were crisp to a fault, a bit too crisp, but because of the carom seeds set themselves apart from the fritters I’ve had at other Indian places.
The monk fish was very tender but the sambal was way too acidic for my taste and imho overpowered the fish.
The fiddle heads with paneer was a refreshingly unique pairing and it tasted very home cooked. In hindsight the crunch of the ginger was actually quite ok. Biting into the cardamom shells wasn’t pleasant on the other hand.
We also got the boatman’s curry which definitely felt like going through an ocean of curry, deliciously yet subtly coconutty. The pieces of fish in the curry were ample and worth fishing for!
The rice was delcious: fluffy and slightly scented with rose water and saffron.
Despite it being busy, our server never forgot about our table. Harsh, one of the proprietors, attended to tables as well. Kudos!
We were so stuffed that we bypassed desert. Yet another reason to return!