Exquisite Indian cuisine @ Aangan

Gastrology bloggers dined courtesy of Aangan.
In a class of its own, Aangan is a stunning Indian restaurant in Footscray. Owner and Executive Chef, Sumit Malhotra first worked in 5 star hotel kitchens in India before opening Aangan (which started as a takeaway joint). Today, a popular Indian restaurant, crowds continue to devour Aangan’s authentic Indian delights and it is easy to understand why.
Aangan’s extensive menu features Sumit’s expertise in Indian cuisine with favourites such as butter chicken and other exotic dishes you will not get anywhere else.
Left: South Indian Thali
Right: Papri Chaat

The Thali was an introduction to the flavours of South Indian cuisine. Featuring mini versions of entrees to dessert, it was deliciously full of flavour. The ennai kathirikai (baby eggplants simmered in tangy spiced gravy) was stunning. We loved the perfectly balanced flavour profiles of sourness and heat.

The Papri Chaat on the other hand was a refreshing “salad” of crispy chunks of pastry, diced potatoes and chickpeas that were topped with Chaat sauces. 
Left: Gobhi Manchurian
Right: Chicken Dum Biryani

The Gobhi Manchurian was an Aangan special consisting of cauliflower florets that had been fried in the most delicious batter and tossed in Manchurian sauce. We loved the combination of Chinese seasoning and cooking techniques which had bursts of Indian spices throughout. Delicious!
Punjabi Butter Chicken

The butter chicken was some of the best we have tasted in Melbourne. The chicken was cooked to perfection. The juicy morsels of chicken were coated with moreish, rich and silky aromatic curry.
 After our savoury courses, we had the opportunity of watching Sumit in action…
Made from using sour plain flour batter, we watched in awe as Sumit piped circular strings into hot oil, before soaking the perfectly formed Jalebi into sugar syrup.
Inspired by restaurants, street stalls and homes of every region of India, Aangan is a neighbourhood gem. The dishes showcase high quality ingredients and expert techniques.

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