Goa Indian Farm Kitchen

Goan Fish Curry

Coconut-milk base sharpened with kokum and green chilli, carrying a clean acidity that lets the fish stay centre stage rather than disappearing into sauce

Butter Chicken

A milder, slightly less cream-heavy version than the Toronto standard — the tomato base has more brightness and the chicken is noticeably tender

Dal Makhani

Slow-simmered black lentils with a buttery, almost smoky depth — the kind that tastes like it has been on the stove since morning

Lamb Vindaloo

Goan vinegar-and-spice braise with real heat and a sharp, tangy backbone — not the watered-down "very spicy" version found at generic Indian spots

Garlic Naan

Charred at the edges with a soft, pillowy interior and a generous smear of garlic butter — the standard by which to judge the rest of the meal

Mango Lassi

Thick, properly sweet, and not overly iced — a reliable palate reset between hotter dishes