Goa Indian Farm Kitchen — Restaurant in Toronto

Overall, a solid 4-star experience at Goan Indian Farm Kitchen.

The Chicken Tikka was hands down the star of the meal—10/10! The chicken was perfectly tender and juicy, with a beautiful char from the grill. The marinade was full of spices that were perfectly balanced, and the smoky flavor was absolutely delightful. My only suggestion would be to serve a bit more mint chutney alongside, as the coolness and freshness of the chutney paired beautifully with the spice of the chicken.

The Spicy Beef Kebab was decent, but I have to give it a 7/10. While the texture was great, and the kebab was tender, it could’ve benefited from a stronger, more distinct flavor profile. The spices were a bit too overwhelming, and the beef lacked the depth I was hoping for. A bit more seasoning and complexity would’ve elevated it.

The Palak Paneer was solid, but not perfect—8.5/10. The spinach sauce was creamy and flavorful, with just the right amount of spices, but I found that there wasn’t enough paneer in the dish. It felt like there was a great base, but the lack of enough paneer left me wanting more of that rich, cheesy bite that makes this dish so satisfying. Still, the sauce itself was excellent.

The Makhan Chicken with Mushrooms was good but somewhat underwhelming—7/10. The chicken itself was cooked well, but the flavor of the sauce didn’t quite have the depth or richness I expected. The mushrooms added some nice earthiness, but overall, I was hoping for a more complex, flavorful dish. It was fine, but it didn’t stand out compared to the other items.

As for dessert, the Bebinca was warm and moist, but it lacked the depth of flavor I was hoping for—6.5/10. The texture was perfect—soft and almost cake-like—but the sweetness and coconut flavor didn’t quite pop the way it should. I feel like the Gulabjamun Rose Cheesecake might have been a better pick, as the Bebinca didn’t quite hit the mark.

But the true highlight of the meal was the Mango Lassi Cheesecake - 10/10. It was absolutely divine! It tasted exactly like a mango lassi, but in cheesecake form. The mango flavor was fresh and vibrant, while the creamy texture was smooth and indulgent. Every bite was a perfect balance of sweetness and tang, and we wouldn’t change a thing about it. It was the ultimate dessert to end the meal.

While the food was mostly excellent (especially the Chicken Tikka and Mango Lassi Cheesecake), the service was a bit of a letdown. The greeter rolled their eyes when we asked for a table away from the entrance, despite there being plenty of empty tables at lunchtime. That initial encounter made us feel a little unwelcome, though the staff did check on us afterward, and we still left a tip. The interior decor was beautiful, though—definitely added to the overall experience.

Overall, despite the service hiccup, the food (particularly the Chicken Tikka and Mango Lassi Cheesecake) was fantastic, and we would definitely return...

I see a-lot of great reviews and that, and a dear friend's recommendation brought me here. To my surprise though, I did not at feel welcomed here due to certain issues: Booked a table for 6, and was told on reaching that they can't fit 6 anywhere. Upon a rigorous here and there, we at least got a table, but at the outside Placed the order, and the host looked more intruding into our conversations, thinking if we were still talking about the awkward encounter Were offered no big plates, even when asked for, twice (said that's what we get, even though I could see bigger plates on the inside tables) Made to feel as if we were un-welcomed and were constantly eyed upon for placing order fast and making a choice (understandable since they were closing in an hour due to family day, but hey! should have been told the same while making a reservation) The whole encounter made me a little nervous and I was there especially to try their Lal Maas (Red Meat) and was again disappointed as, even after claiming it at numerous spaces as "slow cooked for 8 hrs..." the lamb was far from tender, juicy or well marinated. We quickly brought that into the host's consideration, who recognized and agreed that the lamb was dry, undercooked and looked like a piece of moist wood. Although, all he did was to offer "dessert on the house", even after taking the matter up to the chef and coming back to inform us that "yes! the meat was bad and its been a constant complaint, but we recognize that the issue was from our back end (factory, as he mentioned, while telling how the food was procured "pre-made" from some factory!! (shocker for sure). No amends were made whatsoever and we looked like a bunch of nosy Indians who they might have considered "not so generous with the tip" already. Throughout the conversation, the gentleman kept making remarks how the owner had a "habit" of handling food business and keeps opening and closing restaurants every now and then (total boasting)... Nonetheless, other vegetarians on the table were happy with their food and these were some of the remarks: the gravies were amazing and delectable Naans were amazingly done and felt like dough pillows Menu is good, but lacked execution on table!

All in all, I'll think twice before visiting again. Wanted to try their Xacuti as I am a fan of the dish but I'll think and research for it better to try some good alternative...

There is absolutely nothing Goan about this restaurant beside the decor and the pictures on the wall. It seems like the restaurant has incorporated Goan dish names, however the dishes represent nothing close traditional Goan food. We tried 3 dishes, while although tasty was nothing close to what the dish were. Lets start with the prawn Balchao. The only thing right about this was the "prawn" part. This was a spicy and tasty shrimp dish but not a Balchao. There was no vinegary touch which is really the key in this dish. Not even the slightest bit of dried shrimp flavor. It was a surprise to me that it was served on a bed of Kuskus. Kuskus in Goa is non-existent, but the touch of trying to be a bit different was interesting. Moving on to the Sorpotel. For starters this is pork dish an not Lamb. Now while I understand the use of lamb/goat to serve the predominantly Jewish clientele, given the neighborhood the restaurant is located in, but this was not a sorpotel in any way shape or form. There was no use of liver, heart, or any of the organs that go into a sorpotel. It was just straight cuts of lamb meat. The flavor was a vindaloo at best. They would be better of changing the name of the dish to Lamb Vindaloo. That would make what you order more accurate to dish present to you. Lastly the Chicken Xacuti. Does the chef know that there are 21 spices, herbs, that go into this dish. Where was the rustic, coarsely grated fried coconut ? this was not a Xacuti. It was more of a chicken in the traditional fish curry, with an extravaganza of coconut milk making it more of a thai dish.

If you don't know what these dishes are that are on your menu please google the recipes and make half an attempt of at least getting it close. For someone of Goan heritage this was an utter disappointment. That being said, whatever was severed was tasty. The pricing although steep is reflective of the neighborhood the restaurant is located in, not the quality or quantity...