With its crisp design and concise menu, this Southern Indian spot is pitched perfectly at the Main Street crowd. Named after chef and co-owner Danila Shaw’s mom, Shanti’s pays homage to the homestyle curries Shaw enjoyed as a child. Everything is scratch made with organic produce and free-range proteins. You can taste the love in the golden pastry surrounding a traditional potato-and-pea samosaÑmore so if you go for the chaat option, in which those same samosas are topped with onion and cilantro, and drizzled with tangy tamarind chutney. Malabar fish curry is redolent of red and green chilies, and balanced out by coconut milk chicken curry uses thighs in a smooth, spicy gravy. For milder flavours, try the vegetable korma in a cashew-cream base.