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.

中文：

殘編全身大概只剩舌頭沒殘，五感所幸還有味覺在。我只享受吃高級餐廳及高級食材，但是不可隱瞞的是，我和一般人一樣有時還是會有想猛塞大麥克，狂嗑薯條或是大吃印度咖喱的時候。我雖然不常吃印度餐廳，但不知道為什麼最近瘋狂的想吃印度料理。因為不熟悉所以我不太懂印度料理。但是一趟多倫多Aanch印度餐廳之旅之後，我終於了解自己酷愛吃印度料理。
先看影片：

Aanch 印度餐廳將傳統印度料理升級成一場高級料理的體驗。餐廳總共四層樓，每一層樓都有獨自的風格。1樓明亮，有一個吧台，二樓光線也明亮，擺滿約兩人座的座位跟包廂。最上面一層是專門辦活動用的空間，有一條長廊，兩邊各擺至桌椅，就連多倫多九月最有名的最有名的多倫多國際影展，今年也將在這裡舉辦活動

THE FOOD食物:

• Appetizers開胃菜

Aanch’s appetizers are big in portion and perfect for sharing.

開胃菜每一份量都很大，適合與親友分享

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.

Chinese:

印度脆烤薄餅是一疊疊的錐狀薄餅，藕氣芳香，帶芝麻香味，餅皮極薄、極脆 （請看影片就知道它有多脆！）

這道料理搭配三種不同的醬料：香菜薄荷醬、芒果薄荷、和「羅望子」醬。「香菜薄荷」口味為清香可口，荷」清香可口，「芒果薄荷」有天然的甜味，「羅望子」有一點像比較保守的巴比Q醬，也帶淡淡的甜味。每一種都很可口且有獨特的風味，非常適合如同殘編一般，很容易吃膩相同口味（彷彿看膩同一張臉）的人。

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.

Chinese（中文）：

「印度烤時蔬」中有馬鈴薯、菇、彩椒和大黃瓜跟起司燉

煮，其中的鳳梨是幫整道菜提味且ˋ讓這道料理變得清爽、易入口的食材。

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Malai shrimp
MALAI 蝦

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.

Chinese(中文)：

「Malai Shrimp」是可口的超大烤虎蝦，在烤之前廚師將蝦用泰國香料醃製，並在上菜時附上起司奶油醬。蝦子一樣建議沾香菜薄荷醬，使其食用時較清爽不膩口。

Samosas 印度咖喱角

Samosas 印度咖喱角

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.

「印度咖喱角」是用馬鈴薯跟碗豆製成的。餅皮夠厚所以酥脆，相信大家都跟殘編一樣，最討厭吃軟啪啪的炸物。

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.

我喜歡低調不奶的雞（往下讀），更熱愛高調有騷味的香料羊。很多人不大敢吃香料，但在中東長大的殘編，習慣加滿香料的料理。多倫多雖然是多元文化的美麗城市，但生意人終究還是要賺錢，就連標榜著「傳統」中東料理的餐廳，為了迎合大眾口味，都還是不敢太「騷」也不敢太「香」。敢添加大量香料滿足我這個香料控的還真不簡單。ＡＡＮＣＨ餐廳的羊肉串，讓我讓我熱淚盈眶，是那那種吃到「幾乎」跟媽媽煮的義大利肉醬麵一樣好吃的麵時所帶來的幹動淚水（義大利肉醬麵是西方的家常便飯），只不過殘編媽媽三十年前煮的是阿拉伯香料羊，而不是義大利麵。ＡＡＮＣＨ的羊肉串是先烤過後再煎煮，使之更香、更有味。當大廚親自來跟我問好時我差一點沒哭著叫「媽媽」。

• Mainsˋ主餐:
  Are you full from all the food porn already? Here are the Main dishes…
  你已經看美食照看飽了嗎？主餐才要來呢。。。

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.

菠菜起司咖哩美味到讓你忘了在吃素，配飯味道十足。

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.

「印度奶油雞」上桌時，熱騰䲢的冒著煙，食材是將印度去骨烤雞放在番茄奶油醬中燉煮。殘編最怕奶油，但是這邊的「印度奶油雞」不像其他地方一樣，讓人唯恐走出餐廳就心臟病發作。美食家們也可以要求升等成為用蒜、薑、和辣椒提味的煙燻「戴蒙德巴奶油雞」。

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.

Chinese（中文）：

Poddar大廚說他自己最自豪的正是他們的羊肉料理。除了開胃菜的「羊肉串」外，他們的羊料理還有一道「羊肉咖哩」主食料理，用「羅根喬希」料理方式料理。大廚說他們每週日用紐西蘭的小羊肉煮這道菜。吃完這道，我覺得找回了心靈中的那塊母愛。

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.

「芥末蒜香干貝」是用香料醃過的干貝香煎後，鋪在一盤蒜香奶油飯上，再覆上「馬拉巴」椰子醬。馬拉巴在印度沿海，他們的椰子著名，因此餐廳取其材料。殘編認為飯本身就夠美味了。差一點衝動到想要像18歲時的小瘋子一樣從日本帶一箱的白飯回台灣。

Main courses are served with delectable rice or whole wheat lachcha paratha. lachcha paratha is a fluffier and a more layered version of naan.

所有主食都附上美味的米飯或印度全麥煎餅，ＰＡＲＡＴＨＡ煎餅比我們一般吃的ＮＡＡＮ印度烤餅更厚更有層次感。

• Dessert (甜點)：

Fruit Kulfi is a specialty ice cream filled with fruit that leaves you no guilt at all.

「Fruit Kulfi」

水果冰淇淋，是一道非常清爽的水果冰淇淋，吃起來一點罪惡感都沒有。

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。若是第一次約會，來這裡可以得滿分，不會看起來太做作或太刻意; 如果一切順利的話，或許你會跟她帶著你們的孩子回到這裡，找尋昔日的感覺呢！

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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！

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