At Aanch, our kitchen is a playground for creative pitches. We tingle the sensation of nostalgia with a generous dose of homely cooking with a bit of modern twist. With freshly selected local produce and constantly inventing creative platters, we offer the best modernistic experience for your guests.
Chef & Owner of Aanch
Sudhanshu Kumar, the man behind Aanch – Modernistic Indian Cuisine is quite a storyteller with each dish unfolding his journey of becoming a chef. With a few cooking tricks up his sleeve and a pocket full of dreams Sudhanshu journeyed to Canada where he studied Culinary Management in Niagara College. It was here he realized his true calling for showcasing Indian food with a modern approach.
Upon entering the kitchen, he relies solely on his emotions and intuitions to create dishes. In fact, he is perpetually seeking unique ingredients and grinding his own spices to create contemporary palates.
For Sudhanshu, his restaurant is a reminiscence of friends and family sharing stories and enjoying his cuisine. It is for this reason you will often notice a friendly smile approaching you to make sure you feel at home.
A Goan special Bone In Mutton curry cooked in hot & spicy vindaloo gravy.
Tandoor baked chicken, simmered in mildly spiced tomato-butter gravy.
Ontario goat curry cooked with roasted whole spices.
Fresh cardamom reduced milk infused with the flavour of pistachios.
Cottage cheese cooked with pureed spinach in onion-tomato gravy.
Chicken Biryani combo served with raita, papadum & kachumber salad.