Location: 22721 Ventura Blvd, Woodland Hills, CA 91364. (818) 224-3929
Date: August 15, 2025
Cuisine: Indian
Rating: Meh old fashioned Indian
Anabagh in Woodland Hills is an Old School Indian place that serves up an array of “classic” Indian cuisine. This dinner was setup by George. I went here once by myself and wasn’t impressed. I wasn’t impressed again.
The atmosphere at Anabagh is as old school as the food. The decor is a mix of 70s and 80s Indian elements, creating a warm valley ambiance. The soft glow of the lanterns, the intricate murals on the walls, and the soothing Indian music playing in the background all contribute to a dining experience that is both comfortable and (kitschy) exotic.
The dish, Fresh Garden Salad, immediately captivates with its vibrant palette of ruby-red tomatoes, crisp pale cucumbers, and tender white onions, all generously flecked with emerald-green cilantro. The aroma is a refreshing symphony of garden freshness, with the subtle sweetness of ripe tomatoes intertwining with the invigorating scent of freshly chopped herbs. Each bite reveals a delightful contrast in texture—the succulent juiciness of the tomatoes juxtaposed against the satisfying crunch of cucumbers. As the flavors unfold, a mild tanginess emerges, perfectly harmonizing the natural sweetness with a hint of earthiness from the onions, culminating in a refreshing medley that dances on the palate, celebrating the simple pleasures of fresh produce.
Fried appetizer plates. Crisp, golden bites with a satisfying crunch and a savory, salty hit—perfect for sharing.
Yogurt and mango chutney. Cool, creamy tang meets sweet, gently spiced fruit, perfect as a refreshing dip or side. Silky yogurt softens the chutney’s bright, jammy punch.
Naan. A tandoor-baked flatbread with a lightly blistered surface, a tender crumb, and pleasantly chewy edges, subtly yeasty with a hint of smoke and butter. Great for scooping up curries or enjoying warm on its own.
Cheesy naan. This was rather good, but we just had it forever. The bread was warm and chewy with blistered edges, and the melted cheese was buttery and nicely stretchy.
This was one of those meals where we waited for like 90 minutes with wave after wave of carbs. Eventually the curries came:
CTM. Bland and sweet.
Lamb vindaloo. Better, but not by much. Typically fiery and tangy, with tender lamb in a vinegar-chili gravy and a deep red gloss.
Experience the exquisite harmony of Pulao, a fragrant medley of basmati rice shimmering in hues of pale gold and verdant green. Each grain is cloaked in a delicate herby embrace, a testament to the meticulous layering of fresh cilantro and mint that dances on the palate. As the warm steam rises, it carries the earthiness of spices and the bright notes of lime, invoking a sensory invitation that is impossible to resist. The texture is an elegant interplay—each bite yielding a tender al dente rice, kissed with a subtle crispness that rekindles memories of sun-drenched afternoons. In this culinary masterpiece, the refined flavors create a lingering embrace, inviting you to savor each mouthful of aromatic bliss.
The dish, Aloo Gobi, presents an inviting tableau of vibrant golds and rich oranges, emphasizing the earthiness of its cauliflower and potato components. A fragrant bouquet wafts upwards, layers of cumin, coriander, and a hint of turmeric mingling with fresh cilantro, captivating the senses. Each morsel offers a delightful contrast; the cauliflower remains tender yet resilient, while the potatoes yield effortlessly, infused with the piquant sauce. The gentle warmth on the palate is balanced by the subtle acidity of tomatoes, culminating in a dish that is both comforting and exhilarating, beckoning for another spoonful.
The dish, Gobi Masala, presents a vibrant tapestry of saffron-hued cauliflower nestled in a tangy tomato sauce, its surface kissed by flecks of emerald cilantro that dance like confetti atop the mound. An intoxicating aroma wafts from the bowl, a heady fusion of cumin and coriander that beckons the senses with promises of warmth and spice. Each tender morsel offers a delicate crunch, yielding to a silken sauce that envelops the palate, striking a harmonious balance between the mellow sweetness of the tomato and the subtle earthiness of the cauliflower. The gentle heat lingers, a whisper of chili that invites the next savory bite, ensuring a lingering embrace of flavor long after the last forkful is savored.
The dish, Vegetable Biryani, presents a vibrant medley of saffron-hued rice, flecked with verdant cilantro and delicately textured nuggets of seasonal vegetables. The aroma tantalizes the senses, offering a bouquet of warm spices and earthiness, inviting the diner to delve into its depths. Each bite reveals the tender grains, perfectly infused with layers of cardamom and bay leaf, while the subtle crunch of green beans and the sweetness of cauliflower bring a delightful contrast to the overall experience. The nuanced flavors speak of long-simmered tradition, leaving a lingering warmth that evokes the rich tapestry of culinary heritage.
Saag Paneer that was halfway decent, but very sweet. Creamy and velvety as expected, though the sugariness overshadowed the usual earthy spinach and warm spice balance.
A korma. Creamy and gently spiced, it typically has a silky yogurt- or cream-based sauce enriched with nuts and warm aromatics, cradling tender meat or vegetables with a mellow heat.
The dish, Dal Makhani, presents a vibrant tapestry of golden hues, inviting with a rich, earthy aroma laced with hints of smokiness and warming spices. The texture is luxuriously creamy, as each spoonful reveals the tender lentils melded seamlessly with a velvety sauce. On the palate, the flavors unfold with a harmonious interplay of buttery richness and subtle undertones of cumin, while fresh cilantro adds a bright, herbaceous finish, elevating this comforting classic to an exquisite culinary experience. Cough cough.
Finally, some tandoori. Charred at the edges yet juicy within, it brings smoky heat from the tandoor and a tangy yogurt-spice marinade that paints it a vivid crimson.
Captivating in its presentation, the dish Bhindi Masala unfurls a vibrant tapestry of deep emerald okra, sun-kissed tomatoes, and verdant bell peppers, harmoniously mingling under a crown of fragrant cilantro. Well, at least it should have. It was ok, very salty.
Rice pudding wasn’t too bad. Creamy and lightly sweet, with tender rice and a soft hint of cinnamon.
Overall, this was a fun night, but the food is meh meh meh. It’s all either salty or sweet with very little variation or intensity of flavor. The colors are bright, but the spices do not stand out. I’m not sure why. It’s all pretty old fashioned. The ordering wasn’t perfect either.
The 2013 Château de Beaucastel from the renowned Famille Perrin is a classic representation of Châteauneuf-du-Pape. Cultivated in the southern Rhône Valley, this blend of Grenache, Mourvèdre, and Syrah showcases rich aromas of ripe black fruits, subtle herbs, and a hint of spice. The wine boasts a full-bodied texture with velvety tannins, making it an excellent pairing for roasted lamb or hearty stews, enhancing the gastronomic experience with its complex flavor profile.
Billecart-Salmon Brut Sous Bois, from the Champagne region of France, exemplifies elegance with its 2012 vintage. This cuvée is revealed through rich layers of ripe apple, subtle brioche, and delicate hints of toasted oak, showcasing a masterful balance of fruit and depth. It pairs exquisitely with seafood, particularly oysters, as well as creamy pasta dishes, enhancing their flavors harmoniously.
The Pinot Noir from Domaine Tempier in Bandol, a renowned region in Provence, presents a captivating 2019 vintage, characterized by a beautifully structured profile. With notes of dark cherry, wild herbs, and a touch of spice, this wine offers a vibrant acidity and full-bodied mouthfeel. It complements robust dishes like grilled lamb and ratatouille, bringing out the richness of Mediterranean cuisine.
