The Secret Kitchen is a secret no more. This restaurant concept was created in India, traversed the Indian Ocean to Australia, crossed the Pacific Ocean to Chicago and from there it was a hop, skip and a jump to Toronto—actually to Vaughan. Of course. In the event you haven’t noticed, there is an explosion of large, sumptuous new restaurants in Vaughan. Seems like Vaughan will be Ontario's next new culinary hotspot.
Tonight, we expect the thrill of being somewhere that is more than just a pretty room. We expect to have an adventure in a unique and exciting environment. We want to appreciate the surprise of each bite of food and savour a unique flavour profile. We want to hate giving up our table for the next seating. We expect the “full monty.” I mean, I had a manicure today for this evening’s outing, and I’m packing my designer earplugs to keep the sound track at bay.
At the Secret Kitchen we’re surrounded by an exotic floor to ceiling mural of flamingos, foliage and exotica. A single chair in the foyer, reminiscent of a bunny, invites me to sit for a moment while awaiting our table. Before entering the dining room, a smiling hostess drapes my shoulders with a lovely Indian scarf in my favorite green colour. A gift of welcome.
We enter a vast dining room and look up, way up. The ceiling is camouflaged by clusters of gently waving foliage—or is it feathers? The array of seating arrangements is astounding. A golden cage with two sections opens to an intimate gilded seating for two. Plush banquettes are flanked by sumptuous upholstered chairs. Tables for two are surrounded by tall greenery. At the bar, A mixologist entertains with his exotic cocktails.
The luxury continues. The table is set with gold cutlery and crisp fabric napkins, and we continue to admire our surroundings and the beautifully clothed guests. Let’s see what is on this menu. Dishes unfamiliar to me, exotic ingredients, all laid out in sections like Veg Tandoori Appetizers; a separate Rice Section as well as The Bread Bar; The Indo Chinese Plate; and what is Bollywood Khoya Kaju Masala. I turn to my dinner partner, Alykhan, a friend, gourmet and bon vivant, close my menu, and give him carte blanche. Our dinner order is his responsibility now, and the evening is in the clever hands of Chef Aanal Kotak.
Aanal was twelve years old in Ahmedabad when she cooked for fifty people after a caterer failed to arrive. What could have been a family crisis became something else entirely: the first signal of a composure, instinct, and command that would later define her career. She has been cooking, refining, and reimagining ever since. As the founder of The Secret Kitchen, an internationally expanded Modern Indian Fusion dining concept, her work is rooted in the culinary traditions of India's royal kitchens. At the center of that work is spice.
Aanals handcrafted spice blends incorporate edible flowers, petals, and botanical elements that were historically used in Royal Indian cooking. They perfume our cocktails and add a mysterious edge to all our dishes.
Dragon Squares with chilli sauce are perhaps the crispiest vegetable Samosas I have had the pleasure of eating—but the chilli sauce had me reaching for my water glass. Nawabi Lamb Chops Tajdar are presented with flourishes, richly marinated in Nawabi spices, grilled and shimmering with a glaze of flavours unknown to me. The truth is that, as the most eye appealing, luscious dishes with lovely orchid garnishes are served, and as fresh plates and cutlery are set before us, I lose track of their names. And who could blame me? My respect for this kitchen, and my wonder at the spicy aromas that rise up to kiss my nose, erase all thoughts of taking notes. The flavours of our chocolatey, creamy, dessert embellished in the style of this kitchen had a familiarity, and then it hit me: KitKat Cream Mousse.
Now, after the feast, all I want is a cup of coffee. No? In keeping with the style of the cuisine, there is no coffee. I'm told however, that specialty teas from India are on their way and will arrive this month.
After dinner I had the pleasure of chatting with Chef/Owner Aanal Kotak, a young woman who has distinguished herself internationally—her list of awards number a dozen or more.
I asked Aanal if she recognized a difference in the Canadian diner from the American and Australian clientele. Her response surprised me. "The Canadian people in Toronto accept new food very easily," said Aanal, "while in America, they need to have the flavours and dishes that they know. I am always trying new flavours," she goes on, "with Indo-Chinese and World Cuisine, I find that Canadians like the vibe and the ambiance and are very interested in dishes that are new to them."
I asked about specific dishes on the menu. "I am from Gujarat State which is mostly vegetarian," she said. "We have no seafood like shrimp and we use very little meat, but there are the lamb chops on the menu."
Her influence extends beyond the dining room. Through her initiative, Swabhiman Abhiyan, Kotak mentors and financially supports women pursuing careers in the culinary field—an effort grounded in her belief that opportunity in hospitality should be built, not waited for. She also serves as Chapter Head of the National Restaurant Association of India (NRAI) in Ahmedabad, and recently spoke at NRAI's national convention.
Aanal Kotak's ambition is clear: to build a restaurant that can stand in conversation with the world's best. Not by imitation, but by definition.
The Secret Kitchen, 16 Famous Ave Unit 142, Vaughan, 905-264-1100