NEWSROOM


At this refined, yet casual, Indian restaurant, the portions are large, the wine list is top-notch, and the ambience encourages sharing.
By Todd Plummer
What's the scoop with this place?
Pukka is a refined take on Indian food without being too high-brow, and its dining room hits the mark. It's a casual, airy space with white-washed exposed-brick walls, wooden tables, and colorful Indian pop art on the walls: just enough to create an atmosphere and yet relaxed enough to keep the vibes chill.
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


There’s lots of competition among the top-tier Indian restaurants in Toronto, and Pukka is at the top of that list. Punjabi curries, vindaloos, paneer, and butter chicken—all the comforting hits from the subcontinent can be found here. And while the food is uniformly excellent, it’s the wine list that’s the standout. Created by sommelier Peter Boyd, it’s a mix of thoughtfully considered bottles that pair well with whichever dish you order (ask the staff for recommendations).
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Pukka Spices Up St. Clair West
For many of us in Toronto, good Indian food is a hard thing to come by. We’re accustomed to buffet style or muddled flavours. Thankfully, Derek Valleau and Harsh Chawla (both formerly of Amaya The Indian Room) have taken on what they believe has not been filled in Toronto yet: a fine-dining Indian food spot that leaves you comforting for more. That spot is Pukka (778 St Clair Avenue West).
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Pukka Up
Not every restaurant reviewed in Tonic is new or “newish”. Sometimes you want to try a place and because it’s a neighbourhood favourite you can never get a reservation. Pukka on St.Clair Avenue West is one of those restaurants. We recently got lucky on an early summer Saturday night. Full disclosure: We took 6:45pm reservations, because it was the night before OmT.O. and I wanted to make it an early evening (So, no, this column will not become a festival of Early Bird Special Reviews).
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

https://globalnews.ca/news/1171650/harsh-chawla-and-derek-valleau-the-dynamic-duo-behind-pukka/
Harsh Chawla and Derek Valleau, the dynamic duo behind Pukka
Indian restaurants in Toronto have had a long history with the city. In the early days the main complaint about them was that they weren’t authentic enough, but over time, things slowly started to change. More and more Indians migrated to Toronto and brought with them came valuable cooking skills and aromatic spices to make authentic tasting dishes.
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Introducing Pukka, the Newest Hotspot for Indian Cuisine Lovers

If there is any reason to travel slightly west of Bathurst on St. Clair W, it is to experience a whirlwind of unforgettable colours and flavours. Pukka (meaning: solid, genuine or authentic) is the new hot spot for Indian cuisine lovers.

Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Pukka | Inspired Indian cuisine for the 21st century
by Natalie Singer

As a Hillcrest Village resident and a faithful dog owner, I am often out walking along St. Clair West. Whenever a store closes and is papered up, and especially if it’s a restaurant, I eagerly anticipate what will take its place. Most recently, I was thrilled to discover a new Indian eatery opening near the corner of Arlington.
Read more

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

The curry quandary: How to pair wine with Indian food
Of all the popular food-and-drink combinations out there, few seem more intuitively sensible than Indian with lager. The food is spicy, the beer is cold. And, hey, they have breweries in India. In curry-mad England, the pairing is as emblematic of the nation's gastronomic identity as tea and crumpets or Gordon Ramsay and foul language.
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Plucky Pukka
Now in its third month, Harsh Chawla and Derek Valleau's Pukka dares to go where few of Toronto's countless Indian restos have ever ventured - upscale. Oh, we've had several attempts in the past. Both the Rice Factory's Bombay Bistro on Balmuto and Debu Saha's various valiant efforts attempted to raise the bar higher than the closest all-you-can-eat buffet but never found an audience. Seems when Toronto thinks Indian, we only want it cheap.
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Pairing Wine and Indian Food at Pukka
Pairing wine and Indian food isn’t easy. That’s one of the reasons Pukka’s wine program is so impressive – with co-owner Derek Valleau and top Toronto sommelier Peter Boyd working together to create something truly special and unique. Pukka hosts regular wine pairing events and their wine list is a top notch selection of wine options that work well with the array of spices and flavours that are the trademark of Indian meals.
Read more
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

 
Table Talk: Joanne Kates reviews Pukka
Last year, when I went to India for the first time, I was shocked by the food. Even at the high end (which was fabulously snazzy), the food was somewhat disappointing. Not bad — never bad — but kind of blah, like what we get in a good curry house in Little India. Long-cooked stewed curries, food mostly green and brown, nothing even vaguely modern or fusion or light. Which makes the nouvelle Indian of Toronto seem even more exciting. Amaya’s prawns and chaat and lamb are all far better than anything I ate in the fanciest hotels in India. And now we have Pukka on St. Clair West’s restaurant row, a pale grey bistro with painted bricks, red sconces and a clear commitment to modernize the cuisine of the subcontinent.
Read more