By Lori Fredrich Senior Writer Published Dec 03, 2020 at 11:01 AM

Each week, we’ll be highlighting take-out from restaurants across the city. Follow along for a new take-out adventure every Thursday. Click here for a delectable repast of all the take-out we’ve enjoyed!

Anmol
711 W. Historic Mitchell St.,  (414) 944-0762
eatanmol.com

Anmol has been one of my go-to Pakistani restaurants for years. In fact, it seems each time I order their food I find even more to love. Over the years, beautiful dishes have come and gone (like a mango habanero chicken dish, which gleaned fruity and floral notes, along with a bit of heat from habanero peppers and Alphonso mango pulp). But the kitchen staff always seem to have something delicious in their pockets, whether it be goat and mutton curries rich with cardamom and ginger or newfangled items like the Burger 65, which was recommended to me by an OnMilwaukee reader, and which I ordered this week.

First things first, you shouldn’t expect a burger. What you should expect is Anmol’s take on the Nashville hot chicken sandwich. The Burger 65 features breaded, fried chicken breast tossed in spicy tomato 65 sauce with rich curry leaf  cream and lettuce ($8). 

Secondly, it’s delicious. The foundations of the sandwich are based on a dish called Chicken 65 (which is also available on their menu). It’s a storied dish with an origin Chennai, India; but there are many legends surrounding both its name and original composition. There are also many variations of the dish served in restaurants throughout India and beyond, though they all contain fried chicken cooked in a spicy red-chili-laden sauce.

At Anmol, the dish features cubes of crisp fried chicken in a chili-spiced tomato sauce scented with curry leaves and jalapenos. And the chicken sandwich makes liberal use of the sauce, which is complemented by a second sauce that’s rich, fragrant and ultra creamy. Both are redolent with spices; and together they make this sandwich absolutely one-of-a-kind. While a mild version is available, I ordered mine extra spicy.  That gave me a piece of chicken with a pleasant amount of kick, but still allowed the nuances of the sauce to shine through.

If you like a good, spicy fried chicken sandwich (and don’t mind one that gets a bit messy in the eating), the Burger 65 is a lovely departure from the norm. 

Because the sandwich was already a departure from my usual order, I also took the opportunity to order the masala fries, crisp curly fries seasoned with chat masala ($5). They were deliciously spiced and even more tasty when dipped into the accompanying green chutney, rich with cilantro, mint and citrus.

I also ordered palak paneer ($14). I’d been craving the dish for a couple of weeks and easily justified the addition since it added a vegetable component to my dinner plate. As always, the  creamy spinach-based dish was nicely balanced with hints of ginger, garam masala and garlic, plus plenty of texture from the fried paneer. The leftovers also reheated nicely for lunch the next day. Nextovers are always a win!

How to order

You can certainly call in your order. But the easiest (and best) route is to order online directly from  the Anmol website. Firstly, the 65 burger isn’t available if you order through apps like EatStreet or UberEats. Secondly, ordering directly through ChowNow on the Anmol site ensures that all the money from your order goes directly to Anmol. 

All of that aside, online ordering is easy.  You can specify  a pick-up time,  which the restaurant will confirm by email. From there, just show up at your assigned time for pick-up. Delivery is also available for an additional fee.

Anmol is open daily from 11 a.m. to 8 p.m.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.