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Best Curry puff in Toronto

“A snack bearing the collision of British, Portuguese, and South Asian influences—born in maritime Southeast Asia's layered culinary crossroads.”

Curry puff

What the real thing tastes like

A curry puff (Malay: karipap, epok-epok; Jawi: کاريڤڤ / ايڤوق٢; Chinese: 咖哩角; pinyin: gālí jiǎo; Thai: กะหรี่ปั๊บ, RTGS: karipap, pronounced [kā.rìː.páp]) is a snack of Southeast Asian origin. It is a small turnover containing a filling of curry, often of chicken and potatoes, in a fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 (pop), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese cuisines. Many variations of the snack exist throughout Southeast Asia and India, where it is a popular snack food. Although its origins are uncertain, the snack is believed to have developed in maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the South Asian samosa during the colonial era. The curry puff is one of several "puff"-type pastries with different fillings, though n

0 voices, one story

The curry puff is a small, fried or baked pastry pocket that cradles a thick, fragrant curry—usually chicken and potatoes—without letting a single drop escape. Born in the ports of Southeast Asia, it carries the fingerprints of three culinary worlds: the British pasty, the Portuguese empanada, and the South Asian samosa all collided here, layering spice and technique into something entirely its own. The name itself echoes Fujian whispers: 'puff' from the dialect word for bubble and blister, which is exactly what happens when heat hits that pastry shell.

Order it here when it has

  • contains influences from three major cuisines
  • thick consistency keeps filling contained
  • many regional variations throughout Southeast Asia

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