Adrak Yorkville is an Indian restaurant located in Toronto’s upscale Yorkville neighbourhood. Co-founded by UTSC alumna Ambica Jain, the Michelin-recommended restaurant has become a prominent destination, attracting guests like the Jonas Brothers.
Adrak Yorkville’s food and service are underscored by the rigorous training of its culinary team. Their kitchen stands out with a unique hierarchy, featuring specialists with expertise in specific dishes rather than traditional executive or junior chefs of most restaurants. The team of culinary experts brings global experience from kitchens across the UAE, India, the US, Thailand, and beyond.
The menu at Adrak draws inspiration from various regions of India while incorporating global influences. Although it may not fit a typical student’s budget for regular dining, Adrak offers a unique experience for special occasions or when exploring refined Indian cuisine — through the hands of a UTSC alumna.
How Ambica Jain built Adrak Yorkville
In an email to The Varsity, Jain discussed her entrepreneurial journey and how she has challenged “industry norms — whether in how South Asian cuisine is perceived, how it’s presented, or in general, reshaping the hierarchy of the traditional kitchen structure.”
For Jain, entrepreneurship wasn’t just a career choice — it was part of her identity. “I grew up in an entrepreneurial family, so business has been in our blood for generations,” she wrote. This foundation inspired her to explore the possibility of creating a restaurant that would elevate Indian culinary heritage on a global stage.
One Reddit user remarks on Toronto’s food scene, “I feel like there’s a lack of ‘high-end’ or modern takes on Indian food in the city. Don’t get me wrong, the city is full of great Indian restaurants, but it’s nice to see a new restaurant trying to do something a little different.” It seems that Jain has established her market niche that caters to several demographics with vegetarian, gluten-free, and tree nut-free options in Adrak’s meals.
Tradition and innovation can coexist
Building Adrak Yorkville wasn’t without its hurdles. “Early on, I encountered skepticism, with people attributing my achievements to others or questioning my authority simply because I didn’t fit the typical mold of a restaurateur within our cuisine,” she wrote. The challenge “was more about my age and gender in an industry where leadership often looks very different.”
To overcome this, Jain and her team have “challenged gender norms in the restaurant industry, a traditionally male-dominated space where leadership isn’t always expected from women.” She added, “By subtly embedding female empowerment into our storytelling, we’re reshaping the approach to South Asian hospitality.”
Jain strives to stay ahead of the curve as she writes, “you have to be on top of your game with continuous [research and development].” However, Adrak strives to meet consumers’ expectations by serving traditional recipes that both celebrate Indian culture and appeal to Toronto’s diverse food scene.
“I think the clock is going full circle — back to our roots. For a time, there was a strong push towards modernization — chasing the latest gadgets, mimicking plating from other cuisines, and almost doing a complete 180 from our traditions. But now, we’re seeing a 360 degree shift, bringing us right back to where [it] started, but with a refreshed perspective.”
Jain credits much of her success to networking and mentorship, emphasizing their value in building her brand. “Networking has played – and continues to play – a huge role in my journey. Every interaction is an opportunity – whether it’s introducing yourself to someone new, learning from a conversation, or keeping connections open for the future,” she wrote.
Signature menu items include the onion bhajia ($18), masala soya ($21), and the tandoori gobi chaat ($20). For a Michelin-approved Indian restaurant, these prices are relatively cheap — Indian restaurant Bar Goa charges $23 for chaat, and averages around three dollars more per plate. Restaurant Aanch charges anywhere between $19.99 to $36.99 for a tandoori dish. Adrak’s prices also size up well with other Yorkville restaurants — Lebanese restaurant Amal charges anywhere between $24 to $36 for an entreé.
A vision for the future
Jain’s ambitions for Adrak extend far beyond Toronto. “I’d like to diversify our cuisine offerings, and explore opportunities that extend beyond the restaurant space — whether that’s in luxury hospitality, unique dining experiences, or other ventures that align with our vision of innovation, and excellence,” she wrote.
For students looking to follow in her footsteps, Jain’s advice is simple but powerful: “Don’t let your fear hold you back. If you avoid opportunities because you’re afraid of rejection or failure, you’ll never know what could have been. If you get a no, reflect on why and refine your approach. But if you get a yes, it’s because you took the risk — and that’s what entrepreneurship is all about.”
Jain recounts, “through my upbringing and education, discipline was reinforced, teaching me to set a routine and stay focused without getting distracted by the ‘flashy lights and frivolous matters.’ And through both, I learned diligence – the importance of being thorough in my work and decisions, ensuring that every step is well thought out rather than rushed.”
Editor’s Note (January 30, 4:33 pm): An earlier version of this article stated that chef Vineet Bhatia trained the restaurant’s members. This is incorrect and has been removed.
