In Toronto’s colourful Kensington Market, a neighbourhood known for its eclectic energy and global flavours, The Cottage Cheese – Urban Indian has quietly become one of the city’s most compelling culinary stories. Founded by restaurateur Pratik Parmar and helmed in the kitchen by Chef Vikash Chhetri, the restaurant blends the nostalgia of Indian comfort food with the precision and elegance of contemporary dining. In 2025, their labour of love earned one of the culinary world’s most meaningful honours: a Michelin Bib Gourmand, bestowed on restaurants that deliver exceptional food at exceptional value. For Pratik and Vikash, the recognition celebrates not just their craft, but the philosophy that has shaped their journey.
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The making of a partnership
Pratik’s roots trace back to Mumbai, where hospitality felt as natural as family life. He grew up absorbing the rhythms of India’s food culture and went on to study business and hospitality. Yet it was his early years in the family business—and his move to Canada—that shaped his entrepreneurial instincts. “Entrepreneurship changed me completely,” he reflects. “Creating The Cottage Cheese has been a masterclass in patience, resilience, and leadership.”
Chef Vikash Chhetri, born in Kolkata, began even earlier. Starting as a kitchen trainee, he climbed his way through India’s top hotels before working on international cruise lines and eventually settling in Toronto. Each step taught him discipline, humility, and an unshakeable respect for ingredients. “Cooking became my identity,” he says. “Simplicity and consistency always win.”
Their paths converged when Pratik presented his vision for a restaurant that would honour Indian cuisine without clichés or shortcuts. Vikash instantly connected. Their shared belief—that Indian food could be soulful, modern, and globally expressive—became the backbone of The Cottage Cheese.
A new language for Indian cuisine
When the restaurant opened in November 2022, it aimed to show Toronto that Indian food is far more diverse than popular staples. Rather than chase fusion, the menu reinterprets tradition thoughtfully, drawing from regions and memories across India. “We want to evolve, not repeat,” says Pratik. “Our food is honest, heartfelt, and refined—storytelling on a plate.”
Vikash echoes the sentiment: “We focus on clarity of flavour and clean presentation. Warmth without heaviness, comfort without excess.” Their approach has resonated with diners and critics alike, earning praise from TasteToronto, The Toronto Star, and ultimately Michelin.
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Recognition and identity
For Vikash, the Bib Gourmand is affirmation: “For chefs, Michelin is a dream. It reminded us that passion pays off.” For Pratik, it reinforces a deeper purpose—representing India with integrity. Both men describe being “global Indians” as staying rooted while embracing the world.
Pratik credits The Oberoi Hotels’ philosophy—The guest is everything—as his north star. Vikash draws inspiration from self-made individuals who built their craft with humility. Together, they believe success lies in consistency, sincerity, and gratitude.
Looking ahead
Their advice to young entrepreneurs is simple: start small, stay authentic, build with soul. As they expand The Cottage Cheese into future concepts, their dream is not just a Michelin star but global recognition for quality and sincerity. As Vikash puts it, “We want to take Indian food to new cities—with the same heart.”
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