Rare dishes prepared with secret recipes, well-equipped bar and blended desserts make dining an unforgettable experience at Anokhi Brampton
By our reporter
BRAMPTON: Great location. Family-friendly environment. Never-tasted-before dishes. Choicest beverages and desserts. And hostesses and servers trained for high-quality service.
Welcome to Anokhi restaurant at 200 County Court Boulevard in Brampton – where quality beats price by a mile!
Indeed, with its newly opened patio and capacity to accommodate over 200 people, Anokhi is redefining dining experience in Brampton and Mississauga.
It’s diners new choice and becoming the go-to place for family fun, corporate events, celebrity hosting, and birthday, engagement and farewell parties.
And the good news for vegetarians is that they are served from an entirely separate section in the Anokhi kitchen. “The vegetarians coming to our restaurant can be rest assured that they are being served from a separate vegetarian section in our kitchen,’’ says chief chef Sarwan Singh Chauhan who has worked at major hotels in India such as Radisson in Gurgaon, and Park Plaza and Taj Mansingh in New Delhi.
So what is so unique about Anokhi? Quite a few things:
– unique dishes prepared with secret recipes.
– no use of colour in dishes.
– only home-made masalas used.
– specialty heavy menu that changes throughout the year.
– magic theme desserts.
– chefs with years of experience in top hotels in India.
Not surprisingly, Anokhi is becoming famous for its signature dishes.
“Dal Anokhi tops our signature dishes. No other restaurant offers it. It is an organic dal imported from Australia. Its tastes very different because it is cooked for 18-20 hours – as people in good old days in Punjab used to cook dal in earthen pots in open ovens called haara,’’ says restaurant owner Parminder Gill who micro-manages service at Anokhi.
To make Dal Anokhi even tastier, it is fried with ginger, tomatoes and garlic before being served.
Chief chef Chauhan lists Malai Mattar-Mushroom and Kali Mirch Paneer as their other top veg dishes.
“Unlike others, our Malai Mattar-Mushroom is rich in gravy which is based on cashew, onions, tomatoes, etc. In Kali Mirch Paneer, we use cashew and yogurt to give it a unique flavour,’’ he says.
Biryani prepared in Lucknow-style and Khatta-Meetha done in Chinese-style are two other speciality veg dishes at Anokhi.
How about their top non-vegetarian dishes?
“Dhaba Murg is our best-selling item. It is done over clay oven, using authentic spices. Once people try it, they get hooked on it. This dish is so delicious,’’ says chief chef Chauhan.
Then they have another unique dish called Meat Beliram. “It is a Lahori lamb dish which no one else offers in the GTA,’’ says the chief chef.
And try their Galawat Kabab. It melts in your mouth.
Rampuri Boti is another rare non-veg dish served at Anokhi. “Just like Dal Anokhi, it is cooked overnight with spices,’’ says Chauhan.
Even their chilly chicken tastes totally different because of the home-made spices used in it.
Oh, one more thing! You would love their garlic naan which comes loaded with unique ingredients.
Anokhi has also one of the well-equipped bars in town. “We have a large selection of whiskeys, including Amrut Fusion which is India’s best single malt whiskey. We also have quite a few brands that you won’t find elsewhere,’’ says bar hostess Navjot.
Talking about their desserts, chef Jatin Angrula creates magic fusion of Indian, Italian and French desserts.
“Try our cremebrule and you will never forget it,’’ he recommends. “It is an Italian dessert which we make with Indian spices – green cardamom and saffron,’’ says Jatin.
Anokhi’s another mouth-watering dessert is gulab-jamun cheesecake which is essentially a cheesecake with a gulab jamun inside it.
“Kalakand Tart (combination of paan ice-cream and barfi tart) is our another unique dessert. But I would say that our best-selling dessert is Matke-Wali Kulfi which we make here. I bet no restaurant can beat us in desserts,’’ boasts Jatin.
As the conveniently located Anokhi completes one year under owner Parminder Gill, he says he is determined to turn it into a respected brand and become a franchisor. “I left my other businesses when I took it over. One year down the line, I am very happy that we have become very popular with families. Customers who used to come alone earlier now bring their whole families and friends with them. We can accommodate over 200 people and we have just opened our patio. I am very excited about Anokhi.’’
Gill says he wants Anokhi to be anokhi (meaning unique in Hindi and Punjabi) in every sense of the word.
“That’s why I chose this name. We want to create a lasting memory for every single customer who ever steps into Anokhi,’’ Gill signs off.
WHAT CUSTOMERS SAY ABOUT ANOKHI
Food and service at Anokhi Brampton are so good that I’ll give them 10 out of 10.
All their dishes taste very different, but my favourites are kebab and daahi-based dishes.
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I recently took my airline partner team to Anokhi Brampton. We were blown away by the quality and quantity of food. Just great!
Chicken curry and spinach with collage cheese are simply unmatched. Lall Mirch fish tikka is just zabardast and available nowhere in GTA.
Anokhi is now my first choice to host airline teams, families and friends.
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Anokhi Brampton lives up to its claim of inspired Indian cuisine! Its food is extraordinary and the service excellent.
Its full-service bar with premium brands is served by smiling hostesses.
The décor and atmosphere is very upscale.
There is also soothing live music on the weekends both inside and outside on the patio.
My recommended dishes are lamb sheekh kebabs, lamb cutlets, lamb masala, butter chicken, reshmi sheekh kebabs, paneer tikka, palak paneer, special Anokhi vegetarian bites and their ultimate Dal Anokhi.
After a hearty meal, you hit nirvana with their desserts like gaajar halwa, ras malai, gulab jamuns or something from their proprietary patisserie if you crave western desserts.
A great place to throw a splendid party! [updated version of the first article that appeared here on September 19, 2019]
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