A few years ago, Adrak's founder Ambica Jain opened the first Adrak restaurant in Richmond Hill, Greater Toronto, and two years ago opened the second one in Yorkville, named Adrak Yorkville. Not only was the restaurant included in the Michelin Guide within six months of its opening, it has also hosted famous international movie stars including Jessica Alba and Oscar Isaac.
The restaurant has an exotic décor
India has a vast territory, with significant climate differences between the north and the south, and its cuisine can be roughly divided into two categories. North Indian cuisine is mainly slightly spicy. As it produces a lot of wheat and was influenced by the ancient invasion of the Mongols, its dishes tend to focus on meat and bread. Curry is often based on butter and cream, and the sauce is rich and suitable for dipping with bread. North Indian cuisine is generally relatively refreshing, and Adrak Yorkville also focuses on presenting the classic traditional flavors of northern India. That night, the chef served us three appetizers and appetizers, four main courses, and a dessert.
The chef is preparing the appetizer Bhatti lobster
Street food becomes haute cuisine
The chef opened the dinner with Rani Kachori, an Indian crispy bread, as an appetizer. Rani Kachori, a classic street food from Rajasthan, is known for its unique flavour and texture. Traditional Rani Kachori is crispy on the outside and tender on the inside, and is topped with a variety of ingredients including onions, potatoes, tomatoes, bean sprouts, chickpeas, yogurt, and a variety of sauces (chutney). The appetizer Bhatti Lobster is made with a whole lobster, coated with special Bhatti spices, and paired with traditional Indian cream dip (malai dip) and fresh salad. The unique seasoning not only retains the freshness of the lobster, but also perfectly blends the Indian flavor. The Royal Pista Lamb Chops are coated with golden, crispy pistachios and shimmering gold dust, and served with a refreshing mint chutney. The lamb chops are carefully grilled using traditional techniques, and the meat is tender and juicy, while the embellishment of pistachios and gold powder adds a sense of visual luxury.
Ambica Jain, founder of Adrak Yorkville
For the main course, the first dish to appear was Murgh Makhani. Murgh Makhani is grilled boneless chicken served in a rich tomato and coriander seed sauce and is often referred to as "Butter Chicken". Murgh Makhani originates from North India. Its uniqueness lies in the creamy and thick sauce. The dish is commonly found in Indian restaurants and is one of the representatives of North Indian cuisine. Awadhi Gosht Biryani is a dish that originates from the Awadhi region of North India. The chef uses marinated lamb, combined with premium aged fragrant rice, wrapped in puff pastry and served with vegetable yogurt. The rich layers of spices and delicate taste make every bite full of rich exotic flavor.
Falooda, a classic Indian dessert
Another main dish, Butter Naan, is a regular on Indian tables. The flatbread is baked at high temperature and then spread with rich butter on the surface, forming a golden and crispy crust, while the inside retains a soft texture. It goes well with various rich curries and stews. Garlic Naan is rich in flavor, with layers of garlic aroma, making it a perfect main course. Finally, the chef brought the dinner to a perfect end with a classic Indian dessert, Falooda. Traditional Falooda is made with condensed milk dip Rabri, basil ice cream, basil seeds, caramel peaches and pistachio vermicelli. The condensed milk dip has a smooth texture and rich sweet flavor. The addition of other ingredients makes the whole dessert more layered and every bite is full of surprises.
rack of lamb
Reshaping Toronto's Indian dining scene
In Toronto's restaurant industry, young entrepreneurs are like bright stars, shining with endless possibilities. Ambica Jain, who founded Adrak Yorkville at the age of 25, brought a fresh perspective to Toronto's Indian food scene. When asked about her inspiration and driving force at the time, she said that everything mainly came from her experience traveling around the world. Each time she returned to Toronto, she noticed a gap in the market. She believes that Indian cuisine has a rich diversity but is often overlooked in the high-end restaurant world. In the restaurant industry, it is the mission of every chef and restaurant operator to enhance the recognition and value of a particular culture. Indian cuisine has long been underestimated by the general public, often seen as a cheap or unrefined option. “Indian cuisine is one of the most complex and diverse culinary traditions in the world. I encourage everyone to approach Indian food with an open mind and recognise the skill, history and artistry that goes into each dish. It’s time for Indian cuisine to get the recognition it deserves,” she said. She hopes to create a sophisticated and luxurious Indian dining experience for the city that can sit alongside fine Indian restaurants in London or Dubai.
Restaurant Bar Area
In every dining experience in the restaurant, customers are not only enjoying delicious food, but also participating in a cultural exploration journey. Jain said the restaurant hopes to take guests on a journey through India’s rich food and beverage heritage by creating an atmosphere that feels like the British Raj era. “Every detail, from the food and drinks to the décor, is designed to spark conversation and encourage guests to connect,” she says. True Indian hospitality is all about building connections, so she ensures guests feel that care from the moment they enter the restaurant to the end of their meal.
