Madras Masala  – 796 Bloor St W #1, Toronto, ON M6G 1L7, Canada
Country: India          
Must-try dish: Malabar Prawn Curry 
Dinner guests: Daddy Pig, Empress of Thornbury, Pornstar Sam, Queen of 303 & Suited Sebastien
Seating: Indoor seating only
The high: Not all the dishes you would see on a typical Indian menu are here, so you get the chance to explore new things! 
The low: There isn’t outdoor seating unlike it’s sister restaurant next door. 

As you may know, Andrea got married in the South of India in December 2025, so before heading off for a couple of months, Mandrea Bike indulged in a feast with dishes representing the southern states of the country. The food culture in India is fascinating as it changes dramatically from one place to another, and certain dishes are specialities from one region, while other ingredients make up specialities from another region. In terms of South Indian fare, it tends to be heavier with a greater presence of coconut milk and seafood in the dishes. 

Madras Masala has been around for years, and it’s the sister restaurant to Banjara next door. Unlike its neighbour, the focus here is solely on recipes from South India, with this in mind, we invited guests travelling to India for the wedding to get a little taste of this regional cuisine before the big event. 

In keeping with Indian wedding tradition, we went all out on our order to be able to try as much as possible in acquainting ourselves with the fishes that we would be eating in India only a couple of weeks later. This is what we got, and also what we recommend for a South Indian tasting in its entirety. 

• Idli Vada Combo: This is a classic pre-meal bite served with a flavourful stew called Sambar and a coconut dip. Idlis are puck-shaped fermented rice cakes that are soft when you bite into them and absorb liquid impeccably well. It’s paired with a fried donut shaped vada that’s a little harder and can be broken into pieces and dunked into the sambar and the chutneys. While you’re deciding on the rest of the order, snack on this! 
• Mysore Masala Dosa: South Indians love dosas, and although they’re often served for breakfast, they’re savoury and can be eaten anytime of the day. If you picture a large crispy crepe stuffed with a curried mashed potato then wrapped up like a burrito and cooked until the outside edges turn brown – this is exactly what this dish is. Take small pieces and dip them into a chutney for maximum flavour. 
• Chicken 65: Every chef has their unique take on this recipe, and it’s always a hit as finger food to share with friends. The boneless chunks of chicken are marinated in a spicy red chili sauce and then fried – it’s a perfect set with a cold beer. 
• Gobi Manchurian Dry: Another shareable plate of seasoned chunks, this time cauliflower, that’s doused in a batter and then fried. It’s got more of a Chinese flavouring than traditional Indian, but no matter where you are in India, you’ll easily get a fix of Chinese infusions.  
• Malabar Prawn Curry: One of Kerala’s iconic dishes, this stew has a coconut milk base with curry leaves, tamarind, spices, and shrimp. There’s a lot of liquid so it goes perfectly with rice, which will soak up all the flavour. The South Indian curries are some of the best dishes in India if you enjoy seafood and the creaminess from the coconut milk. 
• Malabar Paratha: This also hails from Kerala, and is a flatbread perfect for dipping into the curries that has a layered, crispy texture.  
• House Special Prawn Curry: With the Malabar Curry being such a hit, we felt that there was still room to try one of the night’s specials. The second prawn curry certainly added a competitive edge to the first, but they had a lot in common like the coconut milk base and the spices that gave it flavour. This one, however, didn’t have the tamarind flavour for seasoning. You can honestly eat well with either, or do like us, and get both! 
• Chicken Xacuti: Now onto the state of Goa, this curry can be prepared with any protein but the important ingredients are the white poppy seeds, grated coconut, and sliced onions, plus red chillies, which give it its vibrant colour. Despite the high spice levels, it’s a perfect dish for hot weather, or Canadian winter to keep you reminded of warmer times. 
• Chicken Biryani: A universally loved dish across India, this seasoned rice dish is the epitome of comfort food with Indian spices. As always, it’s about the blend of spices and not the heat that makes this dish so special. There are so many variations of this dish, but if you’re going to order it somewhere, this is a great place.
• Veggie Uthappam: This is a pancake that is traditionally served at breakfast, and it’s also typically made with only onions. We opted to shake things up with the vegetable version, which was awesome, and more importantly, was the main source of vegetables for the meal. You’ll want to utilize all the chutneys to get the most out of the dish. 

Like many restaurants in both Toronto and India, you can be in control of the amount of the spice in the majority of the dishes. We opted for mediums to keep things authentic without too much of a kick. We hope that this information about our experience can help guide you on your next South Indian meal in Toronto, or anywhere else. 

Eat with you soon, 

Mandrea Bike
(Mat & Andrea)