Press PLAY to hear Emilia Fuller’s full review

Aangan

559 Barkly St

West Footscray

It’s Diwali weekend across Melbourne, which means one thing – Indian food is everywhere.

Families are cooking, restaurants are packed, and the city smells like spice, butter, and sweetness. So I figured it was the perfect time to dive into one of Melbourne’s go-to spots for real Indian flavour – Aangan.

The original Aangan sits on Barkly Street in West Footscray, and it’s grown into something of an institution. There are now locations in Derrimut, Clayton, Point Cook, Cranbourne, Bundoora, Craigieburn, and Hawthorn.

The name itself, Aangan means “courtyard” or “patio,” a place where family and neighbours gather. That’s exactly the energy you get when you step inside: lively, generous, and full of colour.

I went in knowing Diwali is all about abundance; lights, laughter, family, and of course, food. Chef Sumit Malhotra, who trained at the Hyatt Regency in India before moving to Australia, opened Aangan in 2004 to bring authentic Indian dining into Melbourne’s mix.

Over time he’s kept building on that idea, creating a menu that spans India’s regions while still fitting neatly into Melbourne’s multicultural rhythm.

To start, I ordered the Cholley Tikki, also called Tikki Chaat. It’s North Indian street food at its best: crisp potato patties, yoghurt for coolness, tamarind sauce for tang, and fresh onions and coriander on top.

It’s messy and bright, and that blend of flavours, sweet, sour, spicy – hits every note.

Next was Punjabi Malai Kofta, a dish from the north made of paneer and potato dumplings simmered in creamy gravy. It’s luxurious but comforting, the kind of food that says celebration without having to shout about it.

From the same region came the Punjabi Butter Chicken, done “desi style”, tandoori chicken finished in that familiar tomato-butter-cream sauce. Nothing fancy or reinvented here, just the real thing done exactly right.

Then I tried the Chicken Dum Biryani, a Hyderabad-style specialty where rice and chicken are layered with herbs, sealed, and slow-cooked so all the spice and sweetness steam together.

This is one of Aangan’s house specials, and for good reason you can taste the time and care in every forkful.

Of course, I grabbed the sides too – garlic naan, raita, and papadums. They’re simple, but at Aangan they really do elevate the meal; the naan comes out blistered and soft, the raita cools the palate, and the papadums add that satisfying crunch.

And for drinks –  the Hare Aam Ke Karname mixes fresh green mango with spiced and citrus elements playful, aromatic, and just slightly tangy. The Chandigarh Rose Garden, named after the city’s famous rose gardens, is floral and fresh, infused with rose essence and light botanicals.

Since it’s Diwali, it’s worth remembering what the celebration means. It’s the festival of lights, marking the triumph of good over evil and light over darkness. It’s one of the most important occasions on the Indian calendar, and food plays a huge part.

Among Melbourne’s Indian diners, Aangan often comes up as one of the most authentic spots in town.

People love it because the food tastes true, not toned down for Western palates and the menus preserve regional traditions while still feeling fresh.

Images: Supplied