Indian Restaurant ANAND

Chef Sawana makes the naan from scratch using fresh flour and brings out the best of what handmade cooking has to offer. He is in charge of everything including the kneading process and accomplishes the unique taste of Indian cooking. After coming to Japan, he continually searched for "Japanese ingredients that go well with curry" and came across spicy cod roe. He researched the right amount that would bring out the rich flavor of cheese and the umami in the naan and thus created the masterpiece, Mentaiko Naan. "We have Japanese staff members as well, but even so studying the Japanese language is crucial since I want to be able to understand my customers' needs directly. By talking to my customers directly in Japanese, I can figure out how to make the menu better and make new plans for the restaurant." The curry allows you to choose your desired level of spiciness which ranges from mild (0) up to (10), that being the spiciest option. The mild (0) is so gentle you can hardly taste the spiciness at all. The whole family can enjoy this. read more