Featuring a mix of four dominant cuisine types from the capital region Delhi, namely Bania, Kayastha, Muslim and Mughlai, the gourmet specialties at Aangan represent the finest by vegetarian and non-vegetarian culinary traditions and authentic elements that have inspired cooking since the Sultanate period.
The chef's at Aangan practice the art of blending and combining freshly ground spices and herbs to give guests a truly memorable experience.
The food served is spicy but not 'chili hot'. Chefs make use of exotic spices for their flavours and aroma. The use of red chilies is at one's own discretion so let the wait staff know about your preferences by mild, medium or hot.
Acclaimed favourites include lamb chops, haggis pakoras, grilled tandoori salmon, butter chicken and desi lamb, which have been greatly imitated by other establishments across Scotland yet do not live up to the high standard set by Aangan Indian Restaurant.
Please Note: Aangan Indian Restaurant is open from 5pm.