Khau Gully cooks traditional Indian dishes with an elevated presentation from scratch, such as biryani, rogan josh and tandoori items.

The extensive menu of house recipes has a ton of vegetarian options, and all meats are local and farm fresh. “Khau” translates to “eat,” and “gully” translates to street, reflecting the street food influences present here.

These influences are also reflected in colourful, detailed murals by Valdengrave Okumu depicting elements of street life and palaces in northwest India.

The space designed by Steven Fong Architect is divided roughly into three areas, the front with a metal snack bar, the middle decked out in red with a motif mimicking temple windows, and a back section with hand-picked items from India like small serving dishes and statuettes.

Kebabs are marinated overnight, the last hour of every shift spent freshly grinding spices for the process, and most are cooked in tandoor ovens.

Tandoori King Shrimps ($22.45) are pricey, though juicy from a marinade of yogurt and tandoori spices with a slight char.

Mutton Seekh Kebab ($17.55) is slightly more reasonable for an all-time favourite of finely ground meat hand-packed onto a skewer, and there’s a chicken option too.

A Chicken Iranian Kebab ($14.55) is essentially an Indian kebab with Indian spices like saffron, Indian chilis, and ginger, and the combination is a winner.

Paneer-E-Khaas ($14.55) is a spin on your typical saag paneer dish of spinach and cottage cheese but with carrot and red pepper stuffed inside that doesn’t change the taste a great deal but really makes this dish pop aesthetically.

Kashmiri Rogan Josh ($19.95) is dish of Ontario lamb on the bone sitting in a soupy gravy that’s great for dipping or scooping, cooked with Kashmiri chilis and mild spices.

Chicken dum biryani ($16.95) is the typical slow-cooked rice dish flavoured with saffron, naan baked on top in an oven to seal in the warmth and flavour. It’s served on a stand over a flame to stay extra warm, cut open tableside.

Dawat-E-Murg ($18.95) is one of my favourites, boneless tandoori chicken cooked in a special creamy, spicy gravy supported by saffron rice and garnished with boiled egg that just ups the richness.

Tofu Bhurjee ($13.95) will probably appear familiar to vegetarians as a basic tofu scramble with bell pepper, tomato and onion. The Dawat-E-Murg and this are also presented with a flame underneath.

Mango lassi ($5) really shows the freshness of produce, rich with mango flavour, and you can also get mint, sweet or salted versions.

Pistachio kulfi ($5.50) makes a creamy, sweet, yet nutty dessert.

Everything here is lightly spiced; nothing will blow your head off. Nothing is too oily or goopy, rather authentic all the way.