Kadak brings inventive takes on Indian classics to midtown Toronto.

Marketed as "vibrant Indian cuisine", the Yonge Street restaurant lives up to this description in more ways than one.

The building's interior is painted with eye-catching colours, from pink walls to blue ceilings. Peacock print wallpaper and lavishly decorated lamps emphasize the restaurant's luxurious offerings.

Kadak takes its name from a Marathi slang term meaning "outstanding" or "awesome". The word is often used by young people to describe things that they like.

For co-owners Akshay Medhekar, Siddesh Chaudhary, and Mukesh Padaya, this was the perfect way to describe their vision for the restaurant.

These three friends met after coming to Canada on work permits and student visas.

For close to a decade, the friends toyed with the idea of starting a business together, before eventually pooling their resources to make that idea a reality.

Kadak serves a wide variety of Indian dishes, each with its own unique plating and presentation.

From the appetizers and entrees to the drinks and desserts, every item on the menu is as colourful as the restaurant itself.Burrata Chaat ($18) is a vegetarian appetizer made with kale, tomato relish, lotus root chips and tamarind chutney. Each piece is quite delicate and practically melts in your mouth.Truffle Cheese Naan ($15) is stuffed with soft, chewy cheese and sprayed with truffle essence.

Pickled yellow mustard and pepper aioli are served on the side, though this dish can also be dipped into a variety of curries and chutneys.

Chili Lime Bhutta ($12) consists of corn ribs doused in chili flakes, lime juice and chaat masala.Highway 401 Chicken Tikka ($24) is a spicy dish made from boneless chicken, seasoned with hung curd, onion, and mace and served with garlic and chili pepper sauce.

Though the recipe takes inspiration from popular Indian appetizers, the name references a familiar freeway, thereby acknowledging the dish's Canadian components.

Lamb Chop Burrah Kebab ($36) is an artfully arranged collection of lamb chops, seasoned with mustard oil, pickled red onion, eggplant relish and Kadak's signature spice mix.Kale Saag Paneer ($23) uses tandoor-spiced cottage cheese, cumin and kale ragout to create an earthy curry with notes of subtle sweetness. Dum Ki Aloo Gobhi ($23) is composed of baby potatoes and cauliflower in a thick gravy. Saoji Chicken Curry ($25) is one of Kadak's spiciest dishes.

Inspired by Nagpur-style cuisine, this chicken curry makes use of dry coconut and byadgi chili, creating a rich, savoury mixture that pairs perfectly with bread or rice.Parsi Mutton Salli ($29) is a mutton-based dish, topped with potato matchsticks, cured egg, mint, and freshly pounded spices.Moti Pulao ($9) is made from basmati rice and green peas, seasoned with cumin. Though tasty enough on its own, the dish goes well with other, spicier flavours, including the aforementioned chicken curry.Garlic Naan ($6) is another versatile side dish that can be paired with curry, meat or vegetables.Gulab Jamun Creme Brulee ($14) is exactly what it sounds like: a sweet dish that combines two iconic desserts.

Spongy, syrup-filled balls are embedded in the creme brulee's thin, crispy crust, giving the dish a unique texture.Motichoor Cheesecake ($14) is a vanilla and lotus-flavoured dessert that's doused in dark rum and served flaming.The Peacock ($19) is one of Kadak's signature cocktails.

Made with a combination of gin, lime, guava, passionfruit and orange bitters, this fruity drink comes in a peacock-shaped glass, which is, in turn, brought to the table on a wooden platter covered in plastic vines.

These fanciful details give the impression of a peacock hiding in the bushes.

As its name suggests, Barrel Aged Gulkand Negroni ($18) is stored in a wood barrel, which enhances its naturally bitter taste.In addition to the requisite amounts of gin, campari and vermouth, preserved rose petals — known as gulkand — are added to give the drink a sweet aftertaste.The Chennai Express ($13), named for a train line in India, is a mocktail made with coconut, mango and basil.

The finishing touch is a smoke bubble, which elevates the otherwise simple drink to a whole new level.Kadak is located at 2088 Yonge Street.