sé Anār

03/11/2026

A LITTLE HISTORY ON A PLATE: THE STORY OF MOMOS 🇮🇳🏔️

Have you ever wondered how the humble momo found its way into the heart of Indian food culture?

The story begins in the Himalayas, where food has travelled for centuries along ancient trade routes, connecting Tibet, Nepal and the communities living across the mountain regions.

Momos are widely associated with Tibetan cuisine, although their precise origins remain a matter of debate. These delicate parcels of dough, traditionally filled with meat and aromatics, became part of the culinary traditions of neighbouring Nepal and the Himalayan regions of India.

But momos are more than simply dumplings. They tell a story of migration, cultural exchange and the comfort of familiar food in an unfamiliar place.

Following the arrival of Tibetan refugees in India after 1959, momos gradually found their way into towns and cities far beyond their Himalayan home. From Darjeeling and Sikkim to Kolkata and Delhi, they became a much-loved part of India’s evolving food landscape.

And then came the Indian touch! The delicate steamed dumpling found its perfect companion in fiery chilli chutneys, while generations of cooks began experimenting with different fillings, flavours and techniques.

Today, the momo is as comfortable on a bustling Indian street corner as it is in a restaurant kitchen.

At A se Anar, we find these culinary journeys fascinating. Indian food has never been a story of one flavour, one region or one tradition. It is a rich tapestry woven from centuries of travel, exchange, adaptation and family cooking.

Our Darjeeling-style chicken momos are a little reminder of this beautiful Himalayan heritage — and of how a simple dish can carry the story of an entire culture.

Because sometimes, the most wonderful food stories are wrapped in the smallest parcels.

Have you ever tried momos in Darjeeling? We’d love to hear your memories!

📍 A se Anar Restaurant, Blackpool

01/11/2026

We love reading reviews! When they’re about an enjoyable experience we get inspired. When a review is constructive we get inspired to improve. Some reviews are this good that we can’t help sharing… thank you Angela Hartley. You’ve our a smile on our faces. 😊

21/10/2026

Some letters make you stop for a moment, read them again, and feel truly grateful. ❤️

I received this lovely letter from our MP, Chris Webb MP congratulating us at Á se Anár on being recognised among the UK’s Top 33 Indian restaurants by The Good Food Guide 2026.

His words mean a great deal to me, not just because of the recognition, but because they acknowledge the journey behind it.

 sé Anār was never about becoming the biggest restaurant or following the usual templates. For me, it has always been about bringing a little piece of my India to Blackpool — through our food, our family traditions, the stories behind our recipes, and the warmth with which we welcome people into our little space.

Coming from a teaching background, this journey into hospitality has been full of learning, challenges, unexpected turns and moments of self-doubt. There have been days when it has been hard, but there have also been moments that remind me exactly why I chose this path.

To know that our little independent restaurant in Blackpool is being recognised on a national stage, and that this makes our town proud, is something I will never take for granted.

Thank you, Chris, for taking the time to write such a thoughtful and personal letter. Thank you for visiting us with your family, for your kind words about our food and hospitality, and for celebrating what small independent businesses can achieve.

And to everyone who has walked through our doors, shared a meal with us, recommended us to friends, written a review, or simply encouraged us along the way — this journey belongs to you, too.

I often say that it is not just our food, but our hospitality that is Indian. It is about making people feel welcome, cared for and a little closer to home, wherever home may be.

We will keep doing what we love, staying true to who we are, and welcoming you to our table with the same love and sincerity that brought us here.

With a very full heart, thank you. 🙏❤️

Renukaa
A se Anar, Blackpool

20/10/2026

A proper lamb curry. Just as it should be. ❤️

There is something quite special about a traditional lamb curry. Not the kind that relies on ready-made pastes or shortcuts, but one that begins with whole spices, carefully chosen, gently roasted and freshly ground to release their beautiful aromas.

At A se Anar, we believe that the secret lies in the little things. The way the spices meet the hot oil, the slow cooking of the onions, the ginger and garlic, and the patience to let everything come together. The lamb is given time to absorb those deep, warming flavours until the meat is tender and the gravy rich with the taste of the spices.

This is the sort of cooking I grew up knowing and loving. Recipes that are passed down, remembered and recreated, with every family having its own little way of doing things.

For me, an authentic curry isn’t about how fiery it is or how much sauce fills the plate. It is about balance, depth, aroma and the kind of flavour that makes you want to mop up every last bit of gravy with a piece of warm bread.

No unnecessary fuss. Just honest ingredients, traditional methods and a little patience.

That is how we cook at A se Anar. Because for us, Indian food is not simply about feeding you; it is about sharing a little of our heritage, our memories and our home.

Come and taste the difference.

📍 A se Anar Restaurant, Blackpool

10/10/2026

WE ARE OPEN ON CHRISTMAS EVE AND BOXING DAY! 🎄🎄🎄
Dates for the forthcoming SUPPER CLUBS:
Friday 30th October (vegetarian only)
Friday 27th November
Friday 11th December
Friday 18th December
Thursday 31st December NYE *

Bookings by email: [email protected]

08/10/2026

Afghan Chicken ❤️

There are some dishes that don’t need a long list of spices to make an impression. Afghan chicken is one of those.

It’s simple, fragrant and beautifully comforting — chicken marinated with yogurt, garlic, ginger, lemon, cumin, coriander, black pepper and a little chilli, then cooked until tender and full of flavour.

What I love about this dish is the balance. The yogurt gives it that lovely tenderness, the lemon brings freshness, and the cumin and coriander add warmth without overpowering the chicken.

It’s the kind of food I love cooking at A se Anar — food with a story, but without needing to shout about it.

Simple ingredients. Proper cooking. Big flavour.

Come and try it for yourself. ❤️
www.aseanar.co.uk
[email protected]
07576192999

07/10/2026

Light, fluffy and full of flavour, our onion bhajis are made with finely sliced onions and aromatic spices, then fried until beautifully crisp and golden. A proper little favourite, just as they should be.

06/10/2026

06/10/2026

As part of our listing in the Good Food Guide, we are so honoured to have been invited to attend the CODE founders series. On a panel sponsored by Toast, we heard from giants in the restaurant industry that started out like us.

It was great to hear from James Robson from Fallow, Roe, Fowl and the OXO Tower Restaurant about the best mistakes he’s made in his career and how he used them to drive his business forward. Laura Harper-Hinton from Caravan inspired us not only as a fellow woman founder in the industry, but in the tenacity of the decisions she’s made to get to her business to where it is today. And Ravinder Bhogal and Nadeem Lalani Nanjuwany, from Jikoni and Cafe Jikoni at V&A East spoke about weaving true Indian hospitality into everything they do - something we know a thing or two about ourselves.

These kinds of events are great for sharing stories, meeting people in the industry and broadening our knowledge. We feel privileged to be meeting new faces, reconnecting with familiar ones, reflecting and being offered a seat at the table. Thankyou to all of our guests and supporters who enabled us to get to this point.

03/10/2026

Some recipes begin in a restaurant kitchen.
This one began at home.

Colin doesn’t cook very often, but when he does, there are a couple of things he makes exceptionally well. His salmon fish cakes are one of them — and they happen to be a personal favourite of mine.

He hasn’t made them for me in a long time, so I did what chefs do… I borrowed the recipe. 😊

I’ve taken Colin’s salmon fish cakes and given them a little A Se Anar twist, shaping them into these salmon balls.

They’re not something we make all the time. You might find them appearing as a special, or occasionally as part of one of our supper club menus.

And perhaps that’s what I love about them. They’re not a dish I set out to create for a menu. They came from our kitchen at home, from a recipe Colin makes for me, and somehow found their way into the restaurant.

Some of the best food memories are like that — they start with the people you love and end up around the table. ❤️