ByAanch Creative Indian Kitchen & Bar

Assorted papadums with achari mayo, mango chutney, khajur chutney, and mint chutney.

South Indian specialties include crispy curd rice fritters, rasam shots, and kurkuri curry leaves.

Shredded tandoori jackfruit, pickled cabbage, crispy potato lachha, achari mayo, and corn tacos.

Indian-style sago fritter chaat, sweet yogurt, masala potato, chickpeas, chutney, and rice papadum.

Semolina puffs, masala potato, chickpea, and spicy-tangy-sweet-flavoured water.

Garlic crostini, masala aubergine, tomato, onion, mint chutney, and masala boondi.

Crispy pastry sheets are filled with masala potatoes, peas, mint, and date chutney.

Compressed watermelon cubes, red wine vinegar, mint, lettuce, and crumbled goat cheese.

Tandoori chicken chunks, onion-tomato salsa, crushed papadi, cheddar, and masala mini tart shells.

Indian-style ghee-roast mutton chunks and crispy bowl shaped roti.

Crispy calamari with garlic flavour, chilli-apricot puree, and cilantro-lime aioli.

Dill-flavour crab cake, lemon rice pilaf, coconut chutney, and crushed peanuts.

Smoky minced masala soya skewers, charred vegetables, and achari tzatziki.

Basil-green apple marinated cottage cheese, sun-dried tomato compote.

Bhuna Indian spices, burnt garlic marinated chicken chunks, savoury waffle, and achari mayo.

Achari tikka, mirchi tikka, malai tikka, masala papadums, and mint chutney.

27 spiced tender mutton rib chops, masala mashed potato, and cilantro bread.

Charcoal smoked minced mutton skewers, olive chutney, and balsamic apple glaze.

Roasted pepper marinated lobster tail, panch phoron pea puree, brussel sprouts, and mustard potato.

Puffed fried bread, curried potatoes, and kachumber salad.

Spinach cornbread, cottage cheese in silky tomato-cardamom gravy, and tangy mixed salad.

Five Bengali-spiced sweet-sour pumpkin, carom seed bread, and beetroot-walnut salad.

Black lentils, kidney beans, makhani sauce-simmered 24 hours on a tandoor, and crumbled bread with potatoes.

Chicken in silky saffron cashew sauce, flaky layered bread, and kachumber salad.

Butter chicken is enhanced with smoky ginger, garlic, green chiles, jeera rice, and mini garlic naan.

Kerala-style coconut fish curry, blue pea flower rice, and the chef's salad.

Butter chicken enhanced with smoky ginger, garlic, and green chili.

Bone-In fresh Ontario goat marinated overnight in traditional spices, cooked in aromatic saffron Kashmiri curry.

Chicken tossed with peppers and onions cooked in kadhi-style tangy gravy.

Black lentils and kidney beans are slowly cooked overnight on the tandoor, flavored with tomato, cream, and in-house garam masala.

Dum style cooked vegetables mélange, aanch spice mix, 12-year-old long grain basmati rice, and burani raita.

Yogurt marinated boneless chicken, aanch spice mix, 12 years-long grain basmati rice, caramelized onions, and burani raita.

Yogurt marinated bone-in mutton, aanch spice mix, 12 years long grain basmati rice, caramelized onions, and burani raita.

Jackfruit cooked in tangy south Indian style.

Roasted mashed eggplant, onion, tomatoes, and peas.

Homestyle masala cauliflower and potatoes.

Dhaba style yellow lentils with onions, tomatoes, a tadka of cumin, and asafoetida.

Minced mushroom, cottage cheese-stuffed tandoori naan, and truffle garlic oil.

Rosemary infused tandoori naan, honey mustard sauce, and pickled cabbage.

Minced soybean stuffed tandoori naan, and salan gravy.

Shredded tandoori chicken stuffed bread, and salan gravy.

Chocolate bomb stuffed with mango kulfi, strawberry compote, and sambuca on fire.

White wine, star anise poached pears, cashew rice pudding, and cherry jelly.

Betel leaf, cardamom-flavoured milk ice cream, sweet rose pickle and crumbled brittle.

Masala tea-flavoured cheesecake, cinnamon brittle, and masala chai shot.

Soda, lime, mint, black salt, and ginger ale.

Mango, soda, black salt, mint, and chaat masala.

Orange juice, grenadine, black salt, and soda.