Aayans Kitchen

Where Bambaiyya Soul Meets Coastal Spice

Aayans Kitchen brings a taste of Mumbai’s streets straight into the heart of Mangalore - smoky grills, aromatic biryanis, and shawarmas dripping with indulgence. With its distinct Bambaiyya flair, this place celebrates North Indian and Arabic-style cooking, infused with that unmistakable coastal personality. Once closed during the lockdown, it’s back now and both the dine-in and home delivery options carry the same comforting familiarity.

The menu is bold, vibrant, and unmistakably meat-forward. Every plate comes with a certain swagger, the kind that reflects the city it draws inspiration from. It’s less about polished fine dining and more about honest flavours - smoky, spicy, and generous in spirit.

Here's What I Had

Sultanate Olive Cheese Shawarma – Rs 100

A fusion take on the traditional shawarma, this one was loaded with cheese and olives wrapped in soft bread. The gooey, melted cheese dominated the flavours, indulgent, yes, but it slightly overpowered the rest of the ingredients. The olives could’ve used a stronger presence to balance that richness. The only downside? The wrap paper tends to cling to the cheese, making it a bit messy to eat. But even with that, the mellow seasoning and satisfying bite made it one of the better shawarmas around, easily surpassing the popular Spicy Chicken Cheese Shawarma from Town Tables.

Chicken Platter – Rs 600

A true carnivore’s delight. The platter featured a line-up of grilled favourites like Kunkad Tikka, Murgh Malai, Hariyali, and Dajaj Alfaham. Each piece was distinct in flavour, deeply marinated, and grilled with care. The smoky char on the surface paired beautifully with the juicy interiors. The only misstep was the sweet mayo served alongside, which felt slightly out of place, and a few unevenly cooked pieces. But for the most part, it was a solid, satisfying spread that showcased Aayans’ strength with meats.

Chicken Hyderabadi Dum Biryani – Rs 170

Aayans gets their biryani just right! hot, fragrant, and wonderfully layered. The long-grained basmati was perfectly cooked, each grain fluffy and separate. The masala had that deep, slow-cooked flavour that Hyderabadi biryani is known for spicy yet nuanced. The chicken was tender and well-marinated, absorbing every bit of the masala’s complexity. It’s one of those dishes that instantly wins you over and somehow manages to taste even better each time you revisit it.