From Mental Health Studies to Michelin Guide

In her final year at U of T Scarborough, Ambica Jain (BSc 2018) was debating whether to pursue an MBA when her mother suggested that she take a leadership role at Adrak, the Indian restaurant she owns in Richmond Hill. Jain did, and in 2022 opened a second Adrak location in Toronto’s Yorkville neighbourhood, earning the eatery a spot on Toronto Life’s list of best new restaurants, and a coveted mention in The Michelin Guide.

What is the philosophy behind Adrak?
We want to showcase a diversity of India. Each state in India has its own type of cuisine, and each city has its own variations. We want our customers to forget the stereotypes associated with Indian cuisine and culture and learn something new. With the flavors, we want to remain as authentic as possible but be innovative with presentation. It’s an elevated dining experience. The food is obviously the focus but service is also extremely important. Hospitality is deeply rooted in Indian culture, so we try to reflect that. And in terms of decor, all the elements have been handpicked from India. Whether it’s our furniture or wallpaper, they tell a story that’s relevant to our culture and heritage.

You mentioned authenticity. Tell me more about what this means at Adrak.
You can tweak the menu here and there to resonate with a diverse group of people, but it’s also important to celebrate a flavour, not mute it. Often, people would say, “Indian food is way too spicy. I can’t have it.” My response is, “It’s not spicy. It’s flavourful.” It’s important that you don’t lose the traditions of the dishes you’re serving.

You studied mental health at U of T Scarborough. Seems like a bit of a leap to restaurateur…
I come from a medical family, so I felt I needed to do a science degree. In the early 2010s, there was a lot of stigma around mental health, especially in the South Asian community. We didn’t speak about it as much as we do today. I thought mental health studies would also help me understand people.

Has it helped in your career with the restaurant?
Yes. For one, it helps me with people interact better – whether it’s staff, guests or suppliers. Growing up, I was quite sheltered. I was used to dealing with people who had a similar mindset to me. In my program, I learned that what’s normal for me may be abnormal for someone else, and that someone else may view my “normal” as abnormal. I learned that this is all perfectly fine, and that we have to each appreciate one another’s differences.

What lessons did you learn at U of T Scarborough?
I grew up with discipline, but U of T Scarborough reinforced that even further. You have to remain on top of the game, be focused and not get distracted.

What are the biggest reasons for your success?
My mother has supported and guided me all the way. She also motivated and pushed me! I credit my team, our vendors and our clientele, too. I was afraid to do the Yorkville location. No one had done an Indian restaurant there, but the neighborhood has supported us.

What’s next for you?
I recently introduced Bikanervala, a vegetarian sweet and snacks brand from India, to the Canadian market. We’re focusing on rapidly expanding the brand across Ontario and Quebec. On the fine-dining front, we’re launching a new location in the financial district, set to open next summer. Beyond the restaurant world, we’re exploring a wellness retreat concept that blends Ayurvedic principles with Canadian nature.

Favourite Adrak dish?
Rani Kachori

Best food book or movie?
The Hundred-Foot Journey (2014)

Your “comfort” meal?
Macaroni and cheese

Alternate career?
Forensics