Aga's Restaurant & Catering
Indian restaurant · Fondren Southwest ·
Authentic Indian & Pakistani dishes like goat chops & biryani
Authentic Indian & Pakistani dishes like goat chops & biryani
"Indian and Pakistani flavors are brought to life at this iconic Sugar Land restaurant. Diners at Aga’s can expect bubbling bowls of goat or chicken curries alongside timeless favorites like rich butter chicken, creamy tikka masala, and perfectly charred goat chops. The extensive menu includes street food, chaat, biryanis, and kebabs. Order the BBQ mixed grill sampler served with tamarind chutney and raita for a true snapshot of the restaurant’s spice-driven flavors." - Brianna Griff
"The large dining room of this Indian-Pakistani restaurant is often filled with large groups and families, with nearly every table topped with heaping bowls of biryani, sizzling platters of kebabs, or boti. Add orders of samosas to pass around, and it’s a feast for the whole family, or even just a few friends." - Minh Truong
"The menu at Aga’s is vast — goat chops, beef kababs, and chicken lollipops are among the favorites, and all are made with 100 percent halal meat. Complement the spice with a host of house-made cold drinks, like mango lassi and mint lemonade." - Brittany Britto Garley
"Part of the charm of this palatial, all-halal Indian-Pakistani eatery has always been watching sizzling meats arrive at the table, but the secret is out: Aga’s famed, grilled dishes also travel extraordinarily well to your house. Round out your order with an array of curries that can easily be split between two people and the fun, fiery “bullet” naan seasoned with jalapenos and cilantro." - Vox Creative
"Popular Indian-Pakistani restaurant, Aga’s offers a wide bill of fare which includes a robust selection of halal meat and vegetarian dishes. The restaurant serves up fresh naan, biryanis, and curries. Carnivores can feast on succulent spiced lamb chops and creamy chicken vindaloo, while vegetarians can opt for saag (spinach) paneer and Malai kofta, made with cottage cheese steeped in a spice-infused tomato puree." - Nadia Gire
