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Top Chefs: Uday Tyagi, The Mill on Main

There are many reasons to visit Muskoka: the small town ambience; the pristine lakes; its world-renowned golf courses. These days, the region offers another excellent incentive thanks to the tremendous growth of its dining scene. We asked some of Muskoka’s most prominent kitchen captains about their restaurants, their cuisine and the area’s emergence as a foodie-friendly destination. Watch this space for a new chef every week of the summer!

The Mill on Main, Huntsville

Can you tell us a bit about your restaurant and its philosophy?
Our philosophy is to provide amazing food that is authentic, simple and visually stunning. We only use the best ingredients—nothing is out of a box, everything is made from scratch. We blend all of our own spices and make all of our own pastes, dips and sauces. By doing this we have complete control over the quality of our product.

Our menu is quite diverse, showcasing some mouth-watering dishes from India, Thailand, Japan and North America. There is something for everyone—from the “meat and potatoes” person to the most adventurous diner.

What culinary trends do you predict in Muskoka in the near future?
I see the idea of the gastrobars/pubs popping up in Muskoka, and some restaurants turning towards molecular gastronomy.

Can you tell us about one of your signature dishes?
My specialty dishes are Indian and Thai curries. The blending of the ingredients are completely authentic and everything is cooked in the traditional fashion.

What inspires you to cook?
Being able to bring many different ingredients together to produce a mouth-watering and visually stunning dish that no one has ever seen or created before. My creativity starts with visions in my head of a dish and how I want it to look on a certain kind of plate. I then try to create the dish to match that vision.

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