Jamil's Chaat House is breaking new ground with its casual fine dining approach to Pakistani-influenced food, wine and cocktails.

Originally launched as a pop-up, Jamil's hosted events at notable Toronto spots like Lake Inez and even ventured to cities like Vancouver and NYC. Now, loyal fans can rejoice as it finds a permanent home in the vibrant West Queen West neighbourhood.

Started by partners Jalil Bokhari and Emma Tanaka, Jamil's shines a spotlight on often overlooked South Asian dishes. True to their playful Instagram bio, you won't find butter chicken here.

For Bokhari, opening a brick-and-mortar location is a full-circle moment, bringing over a decade of work experience in Toronto's restaurant scene. 

The menu draws from generational recipes, evolving them into reimagined classics. Items like dhal, dahi puri, and chicken karahi will be nostalgic for some and a new discovery for others. 

The space, with its wood panelling, ceiling trim, and thoughtful window treatment, was inspired by Mughal architecture and the Old City of Lahore. 

"We went to Lahore in February, and we saw, in the Old City, these balconies that had these wooden shutters. We used that as a reference point in the build, and many of those motifs got carried through the space," shared Bokhari. 

Warm and inviting, it promises an intimate experience for diners. There's also a nod to the golden era of Bollywood, reflected through a soundtrack that sets the tone for the evening. 

To kick things off, the Achari Vesper ($18) is a twist on the classic cocktail and is made of vodka, sweet liquor, and infused pickling spices. 

The Custard Apple Colada ($18) is more like a dessert than a drink, with its creamy, custard-like consistency and sweet notes. 

For something non-alcoholic, the Masala Double Coke ($9) is crisp and refreshing, bringing a hint of spice to the carbonated soft drink. 

Heading the kitchen is Chef Eric MacDonald, who's previously worked at Toronto's Sakai Bar. 

Food items are straightforward, with a mix of shareables, small plates, and mains. There's a strong emphasis on vegetable-forward dishes and complex flavour profiles that leave you wanting more. 

The Dahi Puri ($8) are one-bite puffed semolina shells stuffed with potato and chickpea. Crunchy, they're topped with a sweet tamarind chutney and refreshing cilantro yogurt. They make the perfect start to a meal. 

Made in-house, the Samosa Chaat ($16) was another one of my favourites. Filled with a creamy chickpea curry and served with tamarind chutney, red onions, yogurt, and cilantro, it's best to break the samosa apart to get a little of everything. 

The Smoked Baingan Kachumar ($16) is a chilled charred eggplant dish in a citrus vinaigrette topped with toasted cumin seeds and thinly sliced ginger. Bold and punchy, it delivers layers of smoke, spice, and texture in every bite.

The one dish that seems to be on everyone's radar is the Lamb Nihari ($28). Cooked sous vide for three days in an aromatic blend of cardamom and clove; the lamb is incredibly tender. Topped with desi chili crisp and served in a velvety sauce, it pairs perfectly with the flaky, buttery sesame til naan to soak up every last drop.

The Karahi Chicken Bun ($16) is chicken slow-cooked in a spicy tomato-based stew on a soft potato roll. It packs plenty of heat, cut by a crunchy ginger cabbage slaw and a generous swipe of mayo.

From the food to the adorned photographs on the wall, Jamil's Chaat House pays honour to Bokhari's family and grandfather, Farooq Jamil. 

"My grandfather inspired me a lot in how to dine, where to go, and what to eat. He also used to host a lot of parties in the 70s, and food was always at the centre of all that," shared Bokhari. 

Jamil's Chaat House is located at 1086 Queen Street West