Brothers Keir and Binda Singh were born and raised in a small farm town in the Punjab region of India. The daily routine of tending the farm’s crops and livestock both morning and night — regardless of the weather — was challenging, but the pair still fit school and homework into their schedules. Their appreciation of education, hard work, and philanthropy was instilled in them by their parents, and directly influenced the men they would become, as well as the philosophy behind their restaurants.
The road to Ananda began with the successful operation of Singh’s other restaurants, Banjara and The Ambassador Dining Room. (Both restaurants are no longer owned by the duo.) In these ventures they developed their flair for creating restaurants with intimate and friendly ambiance. Like their other restaurants, Ananda is an opulent, welcoming venue, which creates the perfect atmosphere for experiencing the fresh ingredients, rich spices, gorgeous colors and awakening scents of authentic Indian fare. Using traditional Indian methods of cooking, the restaurant features herbs and vegetables grown on its private farm located nearby. The brothers recognize that fresh ingredients are the foundation of incredible flavor, and continue to utilize their farming background in sourcing and preparing dishes.
In addition to sourcing locally, Ananda endeavors to keep the menu as sustainable as possible, with all natural ingredients. Ananda is committed to a menu free of Genetically Modified Organisms (GMOs). For centuries, the development of Indian cuisine has included a careful study of spices, harmonized to create dishes that are flavorful, but not overpowering. With all the natural flavors Indian fare has to offer, additives are a foreign concept. These culinary techniques take us back in time to a simpler style of cooking. One of the most important missions of the Ananda team is dispelling common misconceptions of Indian cuisine. Too often, Indian food is mistakenly thought of as being excessively flavored with curry, or being too oily, too spicy or heavy. Our menu is refreshing and welcoming to anyone who is reluctant to try Indian food for the first time. Ananda puts an emphasis on raw flavor by integrating lighter, healthier cooking techniques.
In addition to the taste and textures in traditional Indian cooking, the health benefits are just as appealing. Ananda’s menu is based on a style of cuisine that is centuries ahead of current trends and health fads. From garcinia cambogia and tumeric, to goji berries and ginger, Indian cuisine has been using ingredients for health benefits and remedies for centuries. Even our organic teas are infused with ingredients that boast healing properties. Join us in experiencing the best in Royal Indian Cuisine at the new Ananda.
Ananda’s founders draw on their experience as farmers in the Punjab region of India to bring you the highest quality food with the freshest ingredients. Using traditional Indian cooking methods, the restaurant features herbs & vegetables grown on its private farm located less than a mile away. Produce & meats are also sourced locally.
Ananda’s Partnering Farms*:
Ananda Farm – Clarksville, MD
Arnold Farm – Chestertown, MD
Bear Mountain Orchard – Aspers, PA
Breezy Willow Farm – Sykesville, MD
Elysian Fields – Waynesburg, PA
FireFly Farm – Accident, MD
Full Circle Farm – White hall, MD
Hummingbird Farms – Ridgley, MD
Lakeville Specialty – Washingtonville, PA
Richardson Farm – White Marsh, MD
Roseda Farm – Monkton, MD
Springfield Farm – Sparks, MD
*Subject to change, based on availability
Ananda endeavors to keep the menu sustainable, with all natural, organic ingredients bringing bold flavors to the palate. Ananda is committed to a menu free of Genetically Modified Organisms (GMO’s). Our farmers provide us with free-range chickens and pasture-raised lamb. Furthermore, Ananda puts an emphasis on clean flavors by integrating lighter, healthier cooking techniques into traditional Indian dishes.
Ananda takes great pride in our commitment to operate in an eco-friendly manner. Every little bit helps. The stained glass is refurbished from a mansion in Baltimore, and the 100-year-old doors into the Marigold Room were reclaimed from the Ambassador Building, where Ananda’s former sibling restaurant was. Much of the wood trim throughout the restaurant is milled from reclaimed wood. The Ananda family encourages you and your family to join us in our commitment to the environment and the community.
Title Photo Credit: Baltimore Magazine (from the Singhs for Supper article)