The new restaurant and bar draws inspiration from India’s regional kitchens, bringing lesser-known cuisines, indigenous ingredients and traditional cooking techniques to destination dining.
AMPRE Hospitality has launched Aanch by Amigos in Kasauli, adding a new restaurant and bar to its portfolio, which includes Dhaba by Amigos, Amigos Experience in Kasauli and Los Amigos in Mohali.
Located in the hills of Kasauli, Aanch focuses on destination dining, drawing inspiration from regional kitchens across India. The concept moves beyond familiar dishes to explore lesser-known micro cuisines, heritage spices, indigenous ingredients and traditional cooking methods.
Exploring India’s Regional Cuisines
Amrit Makkar, Founder of AMPRE Hospitality, said:
“We have always asked ourselves what we can learn next, and Aanch comes out of that question. We wanted to cook dishes from parts of India that people rarely see on a menu, and cook them the way they are made at home in those places. The trend of destination dining is picking up and we have seen people travel to explore cuisines, menu and culinary stories. Kasauli is a perfect backdrop for a restaurant like this.”
The menu is designed around India’s regional kitchens, with individual sections representing different parts of the country. Dishes include Kashmiri Laal Paneer, Desi Ghee Kali Dal from Punjab, Himachali Chicken Curry, Kathal Galauti from Uttar Pradesh, Laal Maas from Rajasthan, Mangalorean Prawns and Chicken Chettinad.
The culinary selection extends across small plates, main courses and desserts. Other offerings include Dahi Kebab Nest, Awadhi Mushroom Tikka, Bhunna Mutton on Parotta, Keema Egg Appam, Ghee Roast Mushroom, Mutton Awadhi Dum Pulao and Coconut Jaggery Morsels. The dishes bring regional ingredients and cooking techniques into contemporary presentations.
Regional Ingredients Shape the Cocktail Programme
The bar follows the restaurant’s regional approach, using botanicals, spirits and infusions inspired by different parts of India. Its signature cocktail selection includes the Bengali Margarita, featuring gondhoraj lime and warm spices; Rajasthani Picante, made with Mathania chilli and gur; and Kerala Gimlet, infused with coconut and curry leaf.
The menu also features Kashmiri Toddy, inspired by kahwa and warming spices, and Goan Paloma, combining kokum and grapefruit.
Alongside these regional creations, the bar offers Indian-inspired cocktails such as the Kaapi Martini, made with South Indian filter coffee, vodka and chocolate bitters, and India Gate Kala Khatta, which draws on the flavours of jamun, ice gola and chaat masala.
A Contemporary Interpretation of India’s Food Culture
At its core, Aanch brings together regional culinary traditions, modern techniques and a progressive bar programme. The concept offers guests an exploration of India’s diverse food culture through dishes and drinks inspired by the country’s regional ingredients, flavours and cooking practices.
