Dublin, Ohio · Punjabi & North Indian
The tandoor is lit on Frantz Road.
Murgh makhani from the clay oven, dal that has simmered since morning, naan torn at the table. Lunch and dinner six days a week.
01 · From the kitchen
Punjab, cooked slowly.
The menu is built around the tandoor and the kadahi: yogurt-marinated meats and paneer over live heat, lentils finished with butter, vegetables that get their own entrée section rather than a footnote. Executive Chef Lakhvir leads the kitchen.
- Murgh MakhaniTandoor-cooked chicken in a tomato, onion, nut and cream gravy.$19
- Paneer TikkaHouse-made marinated cheese cubes from the tandoor.$18
- Dal MakhniDark lentils prepared with butter and spices.$14
- Lamb Rogan JoshTender lamb with yogurt, onion and a creamy gravy.$20
- Garlic NaanTopped with garlic and cilantro.$5
Prices from aanganbistro.com, Nov 2026.
02 · Vegetarian, properly
Seventeen vegetable entrées.
None of them an afterthought.
Made in house
Palak paneer, shaahi paneer, kadahi ginger paneer, mater paneer and a dry paneer burji with no gravy at all.
Two lentils, two tempers
Dal makhni, dark and buttery, or yellow dal tadka, bright and quick. Both $14.
Vegetables as the main event
Bengan bhartha, bhindi, aloo gobi, Punjabi kadhi, saag choley, channa masala with bhatura.
03 · Gather
Feed the office. Feed the wedding.
Catering and private parties are handled by the same kitchen that cooks dinner service. Tell us the occasion, the headcount and the date; we build the menu with you.
- Monday11:30 am – 2:30 pm · 5:00 – 10:00 pm
- TuesdayClosed
- Wednesday – Friday11:30 am – 2:30 pm · 5:00 – 10:00 pm
- Saturday11:30 am – 3:00 pm · 5:00 – 10:30 pm
- Sunday11:30 am – 3:00 pm · 5:00 – 9:30 pm
Hours as listed on aanganbistro.com, Nov 2026. Tuesday is not listed on the official site.