Let us change your perception of Indian food

Aangan the Indian restaurant and grill depicts traditional Indian décor with objects d art representing the regions of Indraprastha and Hastinapur.
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 influenced cooking since the Sultanat period.
The history of Indian spices is probably as old as human civilization itself. The cultural Era of bygone past continued to have strong influential use of Indian spices. The earliest literary record in India on spices is the Rig Veda (around 6000 BC). The magic of Indian cuisine is in the blending of spices because it is important to know which spice is ideally suited for particular food, it is no secret that spices, freshly ground each day, are the basis of Indian cuisine.
Our chef’s at “AANGAN” practice this art of blending and freshly grinding of spices and herbs to give you a memorable experience.
Our food is spicy but not ‘chili hot’. We make use of our exotic spices for their flavours and aroma. The use of red chilies is at one’s own discretion so we would appreciate if you could let us 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 the Scotland.