Andrew Indian Restaurant

By Robert Glover

Walking down JianShing Road, one might be forgiven for thinking they had been transported back to India in this zone that now epitomizes the best of Indian food in Taichung.  To say you are spoiled for choice would be the biggest understatement ever.  Coming as I do from the UK, a country where curry is practically the national dish, I would still be hard pressed to find such a congregation of fantastic Indian restaurants within such a short distance of one another. 

Andrew has opened a new restaurant in the zone that is very different both in size and décor from its predecessor on Chang Chuan Street.  This new restaurant beckons you in with its brightly lit exterior and modern, yet casual looking interior.  It has a seating capacity of 50 including the chairs and tables outside.  The owner wants to make it clear that when you dine here, you don’t have to dress up as many people do when they frequent his other restaurant.  He emphasizes that you can dress as casually as you want here and feel very much at home.   

Andrew has employed three experienced chefs from his native land and they are all certified to cook this marvelous Indian cuisine.  Although the menu here is smaller than the other Andrews it still serves up the same mouth watering food that has made the other restaurant such a long running success story.

I tried three dishes on the menu.  The first, priced at NT$280 was Chicken Tikka; boneless succulent chicken marinated in famous masalas and smoked over charcoal.  I then proceeded to tingle my taste buds with the excellent curries, ranging in price from NT$190 to NT$250.  The Murgh Makhani curry, priced at NT$220 is essentially a Chicken Tikka cooked in rich coriander-tomato gravy served with jullien.  I then moved onto the Palak Paneer, consisting of chunks of homemade cheese in cream spinach.  I have to say that being obsessed as I am by Indian cuisine I was very impressed with the offerings and each and every dish had a unique flavor that satisfied my palate.

The restaurant’s policy maintains that customers aren’t forced to order a main course in this restaurant but if someone wants to share one, this is perfectly acceptable.  The owner also stated that there is no minimum charge and no service charge.  Furthermore, anyone who brings a copy of the Voice in during April will get a 10% discount.

Andrew will continue with the same lunchtime menu as the other restaurant and they will charge the same price of $NT199 for a commercial lunch.  This includes soup, salad, rice or nan bread, any curry from the menu and a beverage.  Alcoholic beverages are served at extra cost.

The owner seems to be pulling out all the stops to recreate a little slice of India and the friendly staff at Andrew gives the impression that customer satisfaction is a top priority.  All in all, Andrew offers great value for money and a unique dining experience.  The restaurant is open from 11:30am–2:30pm and 5-10pm.  Come and enjoy!!