Growing up, food was never just food. It was how his family showed love, celebrated together, and stayed connected to where they came from. Chef Shameer watched his parents cook the way Indian food is supposed to be made - whole spices, slow heat, patience, and a lot of care.

When he moved to the GTA, something felt off. The Indian food here was close, but it never quite felt like home. The spices were different. The portions were different. The feeling was different. He kept searching for food that brought him back to that dinner table - and couldn't find it.

So he started cooking it himself. For his family first. Then for a few friends. Then for anyone in the GTA who felt the same way he did.

Today, Chef Shameer cooks every meal the same way his parents taught him - from scratch, with whole spices sourced directly from India, and with the kind of attention that only comes from genuinely caring about what you put on someone's table. Every dish is rooted in a specific region of India. Hyderabadi. Mangalorean. Kerala. Delhi. Not just "Indian food" - the real thing, cooked the right way.

Curry and Co. is not a restaurant. It is not a factory. It is a real kitchen, run by a chef who grew up learning that the best food is made with love and never with shortcuts.