For chef Sudhanshu Kumar, Aanch isn’t just a restaurant and a business, it’s an extension of home, and a physical statement of his love and passion for food.
The Michelin-recommended Indian eatery was born not just from culinary ambition, but from a desire to create togetherness.
Growing up in a large, close-knit Indian family, Sudhanshu fondly recalls shared meals filled with conversation, laughter and connection.
When he moved to Canada, that sense of togetherness was something he sorely missed. That’s where Aanch became his answer: a cozy space where guests don’t just dine in but feel welcomed as though they were part of the family.
A fiery passion
Aanch, a Hindi word that roughly translates to “fiery passion,” brings freshly ground spices and bold, unforgettable flavours to its modern Indian cuisine.
Classic dishes—such as butter chicken and biryani—sit alongside creative interpretations like chocolate samosas. It all reflects Sudhanshu’s belief in evolving culinary traditions while staying true to his roots.
“Aanch is my way of storytelling. I cook food with love and passion. I feel like it’s a service I’m giving to somebody coming into my home,” he says. “And here, we play with local ingredients, so people can feel happy they’re trying something new.”
Since opening in 2017, the Toronto-based restaurant has earned accolades from Yelp and OpenTable. But perhaps the piece de resistance was scoring a much-coveted Michelin Guide recommendation from 2022 onwards.
Building Aanch’s brand from the kitchen out
Early on, Sudhanshu made a deliberate choice to build Aanch’s website with a .CA domain. That decision was rooted in identity, credibility and a sense of belonging.
“Canada has given me a lot of opportunities to become a chef. And with .CA, I’ve been able to build my business and gain traction in the market,” he says.
He describes the website as a “digital home.” A place where customers can discover Aanch’s story, values and offerings before ever stepping through the door.
And in an industry where first impressions often happen online, having that web presence is critical.
When it comes to social media platforms like Instagram, Sudhanshu appreciates their value in helping generate interest in his food but ultimately sees them as temporary solutions. His .CA website, on the other hand, is a foundational part of everything he does.
“My .CA is a pillar of whatever we start,” he says. “It’s like my oxygen and my heart for the food and restaurant industry.”
Sudhanshu points out that aanch.ca reinforces its local identity, signalling to customers that it’s a Canadian business deeply connected to the community.
“I think it gives people the assurance that I’m here for real and I’m here for you.”
Another major impact of Aanch’s .CA is discoverability and foot traffic. Sudhanshu says he often meets new customers who discovered his establishment after searching phrases like “best Indian food in Toronto,” or “top Toronto Indian restaurants” on Google.
Because a .CA signals to search engines that a restaurant is local and Canadian, people seeking out the best Indian eats in the Greater Toronto Area will organically land on Aanch’s website.
“aanch.ca is visible everywhere, whether you’re in Toronto, Hamilton or the Niagara Region, and I think it just creates a craving in people to try our food,” says Sudhanshu.
A broadening palate
So, what’s next on the menu?
For one thing, Sudhanshu is passionate about perfecting the warm, family-centric service at Aanch and expanding its offerings, including house wines created in collaboration with local vineyards.
But he also has his sights firmly set on capturing a fifth-straight Michelin recommendation—a pursuit that only helps fuel his creativity.
“Since I first became a chef, my journey until now has been to cook every day, but also to open restaurants with new styles and new concepts,” he says.
Follow Aanch on Instagram to see all their latest delicious creations!
