Aangan Restaurant & Bar

Dal Makhani

Slow-cooked black lentils simmered with butter and cream into a rich, deeply savory stew — the benchmark dish for any North Indian kitchen

Saag Paneer

Fresh cheese cubes in a smooth, well-spiced spinach gravy — a reliable indicator of kitchen quality and typically a highlight here

Chana Masala

Chickpeas braised in a tangy tomato-onion masala with whole spices — a vegan staple that tends to be punchy and well-balanced

Butter Chicken

Tender chicken in a rich, mildly spiced tomato-cream sauce — the entry point for non-vegetarians and a crowd-pleasing standard

Samosas

Crisp pastry shells filled with spiced potato and peas — a reliable starter to share while the mains arrive

Garlic Naan

Blistered flatbread heavy with garlic butter — essential for mopping up the richer curries

Mango Lassi

Thick, lightly sweet yogurt drink made with ripe mango — a cooling counterpoint to spicier dishes

Signature Cocktails

A bar program unusual for an Indian restaurant — worth exploring the house cocktails, which reportedly incorporate South Asian flavors and spices