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Gangadin 12067 Ventura PlCA 91604, STUDIO CIT...
+18185090722
Reserve a table now for Gangadin
There are also parking spots for your car, the next parking lot is Crown Parking at a distance of 357 meters from Gangadin in STUDIO CITY.
The restaurant from STUDIO CITY offers 122 different meals and drinks on the card at an average price of $8.6.
Gangadin has been serving excellent and healthy Indian food in Los Angeles since 1984. Specializing in flavorful North Indian cuisine and homemade delicacies, this family-owned restaurant offers dishes cooked from scratch with no MSG, preservatives, or animal fat added. Enjoy delicious curries, freshly baked breads, and marinated meats in a vibrant and welcoming ambience. Join Manmeet Sahni and his family every Sunday at the Studio City Farmers Market for free samples and fresh sauces right in front of their restaurant.
The average review of 4.4 shows that the guests have been very satisfied with the Gangadin so far.
What User likes about Gangadin:
Gangadin is by far my favorite Indian restaurant in LA. Their food is always fresh and delicious. The owner is a riot, and will usually visit all tables by the end of the evening. It really is a very warm, friendly place with the best food in town View all feedback.
What User doesn't like about Gangadin:
Gangadin has been generally good for many years. This last time, however, the food, and in particular the tandoori chicken, was fair at best. The service has never been great, but this last time it also worse than usual. I think the restaurant has been expanding it's take out business to point that it is negatively impacting the food and service for people who dine in. I hope things improve. View all feedback.
We love Gangadin. We've been coming to this restaurant for almost years, and the food has alway...
Gangadin is by far my favorite Indian restaurant in LA. Their food is always fresh and deliciou...
Delicious dishes and friendly family to serve you. Well done!
We love Gangadin. We've been coming to this restaurant for almost 30 years, and the food has al...