Our story
Taste the food we grew up on
BanCan Kitchen began with a simple idea: cook the food of Bengal and the wider subcontinent the way it is cooked at home, and serve it to a city that appreciates the real thing.
Cooked properly, every time
Our biryani is layered and sealed in the pot rather than stirred together. Our momos are folded by hand through the day, not bought in. Our masalas are ground in-house because pre-ground spice loses what makes it worth using.
That takes longer. We think you can taste the difference.
From Bengal
Kachchi biryani, sathkora beef, haleem and the Bengali classics that are hard to find done right in Toronto.
And beyond
North Indian curries, tandoori, Indo-Chinese Hakka and the momos our guests queue for.
For everyone
A deep vegetarian menu, plus The Vegan Home — our fully plant-based kitchen under the same roof.