A Slice of India in Toronto: The Story of The Cottage Cheese

(October 27, 2025) In the vibrant Kensington Market neighbourhood of Toronto, Ontario, stands The Cottage Cheese, an Indian restaurant bringing a slice of India to Canada helmed by Founder Pratik Parmar and Chef Vikash Chhetri. In recognition of great food at a good value The Cottage Cheese was awarded a Michelin Bib Gourmand in the 2025 guide. The Bib Gourmand honour celebrates those hidden gems and local favourites where diners can enjoy delicious, skillfully prepared meals that offer real value for money. It’s Michelin’s way of recognising restaurants that combine quality, flavour, and affordability, making great dining accessible to everyone. Pratik and Vikash spoke exclusively to Global Indian about their journey and success.

The elated Cottage Cheese team after being awarded the Michelin Bib Gourmand 2025

Coming together

Pratik Parmar grew up in Mumbai, surrounded by India’s spirited food and hospitality culture. From a young age, he loved making people feel cared for and went on to study business and hospitality management. However, most of his learning came from family business and travel. “My career began with my father, in the family business in India and hospitality in Canada, which taught me structure, people skills, and the importance of detail,” reflects Pratik. “Entrepreneurship slowly changed me completely. Creating The Cottage Cheese has been a masterclass in patience, resilience, and leadership.”

Chef Vikash Chhetri, born in Kolkata, began his culinary journey early. He honed his skills through hard work, rising through leading hotels across India and later on international cruise ships before settling in Toronto. Each experience taught him discipline, teamwork, and respect for ingredients. “I started as a kitchen trainee and worked my way up,” he recalls. “Working in hotels and at sea gave me global exposure and the ability to adapt to any environment. Cooking became more than a job. It became my identity. It taught me that simplicity and consistency always win.”

The Cottage Cheese – Urban Indian

The Cottage Cheese – Urban Indian opened its doors in November 2022 in Toronto’s Kensington Market. “My vision was to present Indian cuisine with simplicity—modern yet classic—offering honest food and heartfelt hospitality. We want to evolve, not repeat. Our growth has come from sincerity and consistency, not shortcuts,” explains Pratik.

When Pratik shared his vision, Vikash instantly connected with it. “We wanted to show that Indian food could be elevated yet soulful,” he notes. “Every dish we create reflects that shared purpose: honest cooking with balance and technique. That unity has helped the brand grow naturally.”

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The duo wanted to educate guests that Indian cuisine goes far beyond butter chicken, biryani, and samosas. Hence, the menu doesn’t chase fusion rather reinterprets tradition thoughtfully, region by region, menu by menu. “We pair emotion with refinement, presenting Indian flavours in a way that feels global yet comforting, indulgent yet soulful. It’s storytelling through food,” remarks Pratik Parmar.

Chef Vikash Chetri elaborates, “We focus on flavour clarity and clean presentation. The idea is to bring the warmth of Indian spices without overpowering the plate. I want every guest to experience the same comfort and satisfaction I grew up with, but in a modern setting.”

Global insights

This philosophy has clearly paid off. The restaurant has been recognised by TasteToronto, The Toronto Star, and other platforms. This year brought a milestone with the Michelin Bib Gourmand 2025, validating their belief that sincerity never goes unnoticed and that true reward lies in guest loyalty. “For chefs, Michelin is a dream,” Vikash reflects. “It felt surreal but motivating. It proved that dedication in the kitchen matters. This recognition reminded us that passion truly pays off.”

Pratik Parmar

For both Pratik and Vikash, being a global Indian means embracing the world while staying rooted in Indian values. “For me, it’s about representing India and keeping our flag high,” Pratik mentions. “There’s a sense of belonging and pride that I carry within myself.” Chef Vikash adds, “For me, it means making India proud through my craft. I may live in Canada, but the flavours and discipline I learnt in Kolkata and across India are always with me.”

Pratik draws inspiration from The Oberoi Hotels philosophy: ‘The guest is everything.’ “One life lesson I’ve learnt,” he notes, “is to keep your head down and keep working even after recognition. True success is consistency, not applause.” Vikash, on the other hand, finds inspiration in people who start from nothing and build with integrity. His mantra is simple: “Stay humble, keep learning, and let your work speak for you. Seeing guests leave happy, loving the food, is the real reward.”

Looking ahead

The duo also offers simple advice for aspiring entrepreneurs. “Start small, stay true, and build something with soul,” Pratik advises. “Be patient; real brands take time. Respect your team and never lose sight of why you began.” Vikash agrees: “In kitchens or in business, passion and discipline are everything. Success comes when you love what you do daily, not just when others notice it.”

Gratitude, they say, drives everything they do as it’s their guests, community, and team who have shaped their story. The Cottage Cheese is more than a workplace; it’s a family. “We cook with honesty, and that’s what guests feel when they dine with us,” Pratik remarks.

Chef Vikash Chetri

Looking to the future, Pratik notes, “The Michelin Star is a dream, but the true goal is to keep earning love, one guest at a time. We’ll continue to evolve with new restaurants and concepts.” Vikash concludes, “I want to keep growing with the brand and take Indian food to new cities with the same heart. The dream is to see the name of The Cottage Cheese recognised worldwide for quality and sincerity.”