Aanch Indian Fine-Dining Restaurant Review多倫多ＡＡＮＣＨ印度餐廳
（中文看下面/Scoll down for Chinese version)I’m a fine-diner, I don’t like fast food. But I can’t deny the fact that I do sometimes have cravings for a Big Mac, a Smoke’s Poutine or some Indian curry. Recently, I’ve been craving for a nice, Indian meal. I don’t know much about Indian Cuisine, but I’ve decided I love it after a visit to Aanch Indian Restaurant.
Watch our video first:
At Aanch, traditional Indian cuisine is elevated to a fine dining experience. The restaurant has four floors, each with its own intimate atmosphere. The first floor is bright and homely with a bar. The second floor is also bright with intimate tables and booths that seats about two each. The top floor is dedicated to events and has a hall with tables on each side. They are expecting some of the highly anticipated and exciting upcoming TIFF events.
Aanch’s appetizers are big in portion and perfect for sharing.
Papadums are thin, crispy cones made with seasoned dough and sesame. They are extremely crispy (watch our video above to see how crispy they are!) and served with three different kinds of dips. Coriander-mint is refreshing, mango-mint has a natural sweetness to it, and tamarind sauce is sort of like a subtle barbeque sauce with a hint of sweetness. They are all good and vary in tastes, which make a perfect appetizer for those who get tired from eating the same flavours (and seeing the same faces) easily like me.
Vegetable Tikka Grilled are grilled vegetables including potatoes, mushrooms, pepper, and zucchini cooked with cheese. The addition of pineapple is a pleasant surprise and makes the whole dish a lot more refreshing than usual.
Malai Shrimps are jumbo tiger shrimps grilled to perfection, marinated with whole spices and served with coriander-mint salsa and a mozzarella cheese and cream sauce. The size of each shrimp leads me to believe that this is a main course. Shrimps are seasoned with Thai hot spices and tricolored peppercorns, every bite is flavourful.
Samosas are made with potatoes and peas and deep fried to crispy. The skin is thick enough to make the samosas extra crispy because the last thing you want is to taste soggy fried food or limp anything in your mouth. The skin is thick, but the refreshing mint-coriander sauce makes them feel less heavy.
I like my butter chicken healthy (read on), and my lamb stinky and spiced up. Growing up in the Middle East also makes me a huge fan of herbs in food. That’s the way they cook. However, herbs and spices are not for everyone. It’s been a challenge for me to try to find a chef who has enough balls to add enough herbs and spices in my food to bring me back to the Middle East. So far, not even restaurants who claim themselves “Authentic middle eastern restaurants” are able to do that. Businesses rather play it “safe than sorry” to cater to all people in this beautiful, multi-cultural country, but you know an “authentic” recipe’s modified to please the public when it’s too general and boring. The Lamb Seekh kabab at Aanch brings nostalgic tears to my eyes, the kind of tears you get when you taste something that’s “almost” as good as your mama’s spaghetti and meatballs; except my mama cooked lamb with herbs and lots of spices. The Lamb Seekh Kebab is first grilled then Pan-fried. I almost cried “mama” when Chef Poddar greets us.
Are you full from all the food porn already? Here are the Main dishes…
Spinach and Cottage Cheese is a vegetarian curry dish that tastes as good as a non-vegetarian dish and light but with enough flavors to finish your rice.
Butter chicken is served hot and steamy, made with boneless tandoori chicken simmered in spicy tomato, butter sauce. I’m terrified of butter, but the butter chicken here tastes almost natural and doesn’t leave you the nasty butter aftertaste that leaves you to wonder if you’re left with cardiovascular disease after the meal. An option to upgrade to Dilliwala Butter Chicken enhanced with smoky garlic, ginger, and fresh green chili is also available.
Turns out, lamb dishes here are also his personal favourite. At Aanch, lamb curry with is made fresh every Sunday Rogan Josh style in aromatic saffron curry with lamb from New Zealand. I feel complete after this dish.
Mustard Garlic Scallops are pan-seared scallops marinated in fresh herbs, served on a bed of creamy garlic rice, and a side of coconut chutney with bay leaves from the coastal Malabar region of India. Malabar is a coastal region in India known for its coconut, hence the source of this delectable condiment. I say the rice on its own is tasty enough.
Main courses are served with delectable rice or whole wheat lachcha paratha. lachcha paratha is a fluffier and a more layered version of naan.
- Dessert (甜點)：
Fruit Kulfi is a specialty ice cream filled with fruit that leaves you no guilt at all.
多倫多ＡＡＮＣＨ印度餐廳原為ＨＯＳＴ餐廳，新老闆兼廚師 Sudhanshu Kumar
Previously named “Host,” the restaurant was sold to chef/owner Sudhanshu Kumar and reimagined into the now upscale Aanch Indian Restaurant. Combining fine ingredients with excellent homely cooking. You’d score a ten without looking too pretentious on a first date; and if it all goes well, maybe you’ll come back with your kids for that sense of nostalgia!
多倫多ＡＡＮＣＨ印度餐廳原為ＨＯＳＴ餐廳，新老闆兼廚師 Sudhanshu Kumar
將精緻的食材和精美的家常菜完美的結合在一起。 第一次約會時來這裡就可以得滿分而且不會看起來太做作或太刻意; 如果一切順利的話，或許你會帶著她跟你們的孩子回到這裡來找訓那種懷舊的感覺呢！