Bindia is a contemporary Indian restaurant that recently opened up on the newly-refurbished Market Street on the west side of St. Lawrence Market . At the heart of the operation are Michael Kapil, chef Vic Mohan and family, who staff the restaurant and supply inspiration for both the menu and decor.

The 55-seat room looks sleek and modern but incorporates traditional and personal details. For instance, the turquoise paisley pattern blanketing the walls is a graphic interpretation of the sari that Kapil gifted his wife on their first anniversary.

The menu offers a range of traditional North Indian dishes, including curries, tandoori and breads, all house-made from scratch. Specialties from the clay oven include assorted preparations of chicken, lamb, seafood and even paneer. Mint Tikka ($17) marinates overnight with yogurt and mint before being baked to order on the tandoor, so each herb-encrusted chunk is moist and juicy.

Vegetable samosas ($7), served three per order, are accompanied by house-made tamarind chutney for dipping. Fried pastry pockets filled with soft potatoes and peas are boldly spiced with turmeric, coriander and cumin.

Jumbo tandoori prawns ($18) are sourced fresh from St. Lawrence Market (presumably justifying the price tag) and marinated in a garlic and ginger-based masala before hitting the tandoor.

A cocktail list has yet to be launched but the reasonably priced bar menu currently boasts a handful of wines for less than $10 a glass, as well as beers like Scarborough-brewed Cheetah by the bottle ($5.50) or pint ($6.50). Mango shakes and lassis ($6) complete the offerings, all of which are intentionally curated to pair with bold, spicy flavours.

Bindia is open on weekdays from 11:30am and from 11am on weekends; closing hours will vary. Like the other restaurants of Market Street, the patio is planned to open soon and will accommodate an extra 15 guests.

Photos by Jesse Milns