Hindusthali, excellent vegan Indian cuisine

Every now and then, a small place pops up on our radar where you can eat very well and have a wonderful time. This one is called Hindusthali, and a visit there was suggested to us by a reader. Thank you, MAB!

Off the beaten path

Located at an address slightly off the beaten path — on Rosemont Boulevard between the Marc-Favreau Library and Saint-Hubert Street — Hindusthali, just by its name, gives some good hints about what’s to come: “Hindus” stands for Indian restaurant, and “thali” refers to those stainless steel plates with several compartments commonly found during meals in India; the dish, or the prepared food served in them.

A modest space, simply decorated, with an open kitchen, about fifteen seats, and a counter where people come to order or pick up their pre-ordered meals. The atmosphere is relaxed and appetizing; you won’t come here for a wild party, but rather to enjoy a peaceful meal while savoring some very good food.

What the name doesn’t tell you is that Hindusthali is a vegan restaurant, and it also doesn’t mention that everything is delicious.

For the little backstory, often more amusing than the big one, this family-run restaurant — with the husband in the kitchen, his wife assisting, and their son serving — has traveled a bit. It started in Montreal on Saint-Denis Street, moved to Toronto, and finally returned to Montreal in mid-2024.

Good Eating

The menu at Hindusthali is the perfect example of what any vegan with a love for Indian cuisine is searching for. Even omnivores will find joy here, as the dishes are lovingly prepared. “We don’t claim to offer fine dining, but we want to serve dishes we know well and that customers have always told us they enjoy. All my dishes are cooked the way my mother and grandmother used to make them; each with different spices depending on the vegetables, to keep their flavor intact and not let the spices overpower them,” explains the chef.

In addition to the “curry of the day,” there are two thalis: one with three curry options, the other with two. The options include palak paneer (tofu and spinach), daal, aloo matar, rajma, and baigan bharta. The sides are just as tempting: naan, roti, basmati rice, and raita.

On the thali we tasted, there was a daal, a curry with several types of lentils, a palak paneer where the vegan cheese was almost indistinguishable, a vegetable korma (a mild curry with mixed vegetables), and an absolutely delicious baigan bharta, a roasted eggplant mash perfectly seasoned with delicate, mild spices. To complement these three small portions, there was a fourth: a kind of enhanced cabbage salad, a naan that was both soft and crispy, and a bowl of truly fluffy rice. Often with thalis, since each portion on the plate is relatively small, there’s a concern about not having enough to eat. At Hindusthali, you’ll leave feeling satisfied and with a smile on your face.

A Carefully Crafted Cuisine

Chef, how do you prepare your rice? “It’s Indian basmati rice, steamed the way our mothers make it.”

And your naan? “Our naan is vegan; it’s a leavened bread, so it has yeast and a rising time. It’s made with white wheat flour and plant-based milk, along with other secret ingredients—but all 100% vegan.”

Vegan restaurants aren’t numerous in the city, and good ones are even rarer. Hindusthali ranks among the very good, if not excellent, with its truly flavorful cuisine and warm service.

Enjoy your discovery!

Written by Jean-Philippe Tastet
Photography by Frédérique Lemay

Last update: October 09, 2024

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