Mihir went to George Brown in 2016. Having done a stint at Momofuku Shotoa and a stage at Langdon Hall and worked in Toronto's Distillery Restaurants Corp., Mihir's philosophy is to respect and know my ingredients. Mihir aspires to work towards broadening the meaning of Indian Food.
This menu will have some killer flavour combinations and ingredients like Lamb Loin from New Zealand, Krill, Jasmine Gelee, Green Pea Panna Cotta, Miso Milk Jelly and Jaggery Honeycomb.
Come by for this 8-course wine paired community lunch on 17th!