Tucked in the heart of St. Clair West (778 St. Clair Ave W), Pukka isn’t your typical Indian restaurant – it’s a masterclass in fusion cuisine done right. Since opening its doors in 2013, Pukka has become a local favourite for Indian food lovers seeking refined Indian flavours in a modern, welcoming setting. From award-winning wine pairings to dishes that layer spice and texture with surprising delicacy, Pukka is a place where traditional techniques meet Toronto’s multicultural palate.
Founders Harsh Chawla and Derek Valleau set out to reinvent Indian dining in Toronto with Pukka, blending authentic flavours and a modern neighbourhood vibe. Photo courtesy of Pukka
At the heart of the concept are co-founders Harsh Chawla, Derek Valleau and Executive Chef Dinesh Butola, who bring a deep love of Indian food and flavours and a shared vision of elevating the experience of Indian dining – without losing its soul. Their collaborative spirit, creative edge and attention to detail have turned Pukka into a standout not just in the city, but on the national culinary map.
Pukka’s menu reads like a culinary passport through India’s diverse regions – from the rich, creamy gravies of the North to the bright, coconut-laced curries of the South. “A lot of people don’t realize how diverse Indian cuisine really is,” says Chef Dinesh. “Take our Chicken 65 drawing on South Indian street food roots with a hot and spicy sauce of red chili, tamarind and curry leaves, while our Garam Masala Duck Breast with a delicate wild blueberry curry nods to both Northern India and Canadian terroir. For me, these dishes embrace my South Asian heritage, paired with the best of what’s local and proudly Canadian.”
Garam Masala Duck Breast: a Pukka signature pairing North Indian spice with Canadian flavours in a wild blueberry curry. Photo courtesy of Pukka
BOLD Traveller sat down with the founders of Pukka to dive deeper into their inspirations, culinary philosophy and what makes their Indian food fusion approach so unique.
The Story Behind the Name “Pukka”
What inspired you to open Pukka on St. Clair West in 2013, and why the name “Pukka” for your Toronto restaurant?
Our search for the perfect Pukka location started in 2011, with the goal of finding a Toronto neighbourhood that would welcome us so we could give back. “Pukka” in British slang means proper and genuine, while in Hindi it translates to solid or well-cooked — the perfect fit for our vision.
North vs South: How India’s Regional Flavours Inspire Pukka
Pukka focuses on Indian fusion cuisine. Can you tell us a bit about the key differences between Northern and Southern Indian food, and how those regional influences show up on your menu?
A Kerala-inspired dish: Icelandic cod and king prawns in a tangy lemon-coconut curry. Photo courtesy of Pukka
India’s regional cuisines highlight its cultural diversity. Northern Indian food is known for wheat-based breads, dairy, and creamy curries like butter chicken. Southern Indian cuisine emphasizes rice, coconut, lentils, and tangy flavours — like our Boatman’s Fish & Prawns, a coconut curry with tamarind, chili, and curry leaf. Each region brings unique flavours that inspire our Toronto menu.
Signature Dishes with a Story
Which dishes best capture your culinary ethos? Is there a personal or cultural story behind any of them?
Pukka’s Stuffed Paneer reinvents Saag Paneer: grilled cheese filled with mushrooms, served in a rich spinach curry. Photo courtesy of Pukka
Pukka’s culinary ethos centres on classic recipes, executed with exceptional ingredients. Take our Stuffed Paneer, for example: a reimagined Saag Paneer, mushroom-stuffed grilled cheese in a rich spinach curry. Other signature dishes include grass-fed beef short ribs with cardamom, star anise and black cumin; the Boatman’s Fish & Prawns, a tribute to the fishermen of Kerala; and garam masala–roasted pumpkin, finished with fragrant curry leaves and mustard seeds.
Balancing India’s Culinary Map
Would you say your menu leans more toward one region – North or South – or do you aim for a true fusion across regions?
Chef Butola hails from Uttarakhand, a northern Indian region bordering Nepal – an influence that subtly shapes his cooking style. However, the menu draws inspiration from across the subcontinent, offering a kaleidoscope of flavours and culinary traditions.
The Chaat Salad: Pukka’s interactive starter of crisp vegetables, fruit, chutneys and yogurt, designed to be assembled by diners at the table. Photo courtesy of Pukka
The Secret to Pairing Wine with Indian Food
Your wine program is known across Toronto. How do you approach wine pairings with Indian food, and what standout pairing would you recommend?
We approach wine pairings by enhancing the layered flavours of Indian cuisine. For whites, crisp, aromatic varieties work best. For reds, fruit-driven styles with minimal oak are ideal. A favourite pairing is Austrian Grüner Veltliner, with its citrus and peppery profile that complements spiced Indian dishes beautifully.
Recently, you hosted a special wine pairing event featuring Spanish wines. How do you create rich and unusual pairings that complement the complexity of Indian fusion cuisine?
Wine trends across Europe, including Spain, have seen the rise of lighter, easy-drinking wines that pair perfectly with our cuisine. These styles align beautifully with the flavourful, spice-layered dishes we serve at Pukka.
Chef’s Perspective: Blending Delhi, UAE & Toronto
Head Chef Dinesh Butola blends his Indian roots with global culinary techniques. Photo courtesy of Pukka
How does Executive Chef Dinesh’s background in Delhi and the UAE shape the way he interprets traditional Indian dishes for a Toronto audience?
While working in the UAE, Dinesh trained under European chefs, gaining a solid foundation in Western cooking techniques. This experience allowed him to reinterpret classic Indian dishes through a modern lens, blending traditional flavours with contemporary culinary principles.
The Vibe at Pukka
Inside Pukka: a welcoming, modern space where Indian flavours meet Toronto’s multicultural vibe. Photo courtesy of Pukka
How would you describe the vibe at Pukka? What kind of experience do you hope guests take away – whether they’re on the patio, at a wine dinner, or just dropping in for a casual night out?
Pukka is a casual, vibrant neighbourhood spot with a relaxed, friendly atmosphere. The service is professional yet unpretentious, and our culinary team consistently delivers exceptional dishes. Our rotating cocktails, wine and beer selection offers guests the chance to explore exciting pairings.
Fresh, Local and Sustainable by Design
How do you approach sourcing ingredients – do you prioritize local, seasonal, or sustainable products where possible?
Pukka has always prioritized local and sustainable sourcing. In spring, we showcase seasonal produce like fiddleheads and asparagus, while our Pickerel comes from Lake Huron. Our beef is supplied by a local purveyor who supports small-scale farmers, ensuring both quality and sustainability.
What’s Next for Pukka Toronto
What’s next for Pukka Toronto — any new dishes, events, or restaurant concepts on the horizon?
Team Pukka is exploring a second Toronto location and developing a quick-service Indian food concept set to launch this fall. Stay tuned for what’s next at one of the best Indian restaurants in Toronto.
📍 When You Go
778 St. Clair Ave W, Toronto (St. Clair West)
📞 (416) 342-1906
🌐 pukka.ca
📱 @pukkatoronto
♿ Fully accessible • Outdoor seating • Vegan options
