The Cottage Cheese in Toronto’s Kensington Market has launched their summer menu. Known for creative interpretations of Indian food, the restaurant brings a new set of dishes that lean into seasonal ingredients and contrasting textures. The lineup includes:
Shredded Chicken Medley ($18) features tender, slow-pulled chicken served with soft flatbread and an assortment of house-made chutneys.
Chiwda Dahi Kabab ($17) presents a rice-coated yogurt cake paired with plum chili chutney. The crisp exterior contrasts with the creamy centre.
Raw Banana Kofta ($25) is a vegetarian option built on hand-shaped plantain dumplings simmered in a cashew curry and topped with fried banana chips.
Lemongrass Chili Coconut Prawns ($30) combines black tiger shrimp, bell peppers, and chili with citrus notes from lemongrass.
Gulab Jamun Churros ($14) rework a traditional dessert into a crunchy fried dough soaked in rose syrup.
Chef Vikash Chhetri and owner Pratik Parmar continue to shape the restaurant’s direction with a mix of technique, seasonality, and personal style.