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Wednesday 5pm - 11pm Friday 5pm - 11pm Sunday 5pm - 11pm

dineatagni

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from dineatagni, Restaurant, 716 South High Street, Columbus, OH.

10/01/2026

🚨WANT TO EAT GRILLSIDE WITH ?🚨

Yes, November reservations are officially open, but we’ve saved ONE exclusive seat for a giveaway before October ends!

On Wednesday, October 14th at 5:30 PM, you could join Chef Avishar at our Grillside Counter to eat through our new Foundations menu together, right inside the Agni kitchen.

You’ll be sitting side-by-side while Avishar asks what you think, tells you more than you probably expected to know about each dish, and inevitably keeps one eye on the kitchen to see how our team is executing everything.

TO ENTER:

🔥 LIKE this post

🔥 FOLLOW Agni AND Danny

🔥 SHARE this post to your Story (be sure to mention Agni so we can see it!)

🔥 COMMENT below: What food did you get in trouble for sneaking as a kid?

We’ll DM one winner on Wednesday, October 7th. You’ll have 24 hours to claim your seat before we pass it along to the next guest.

PLEASE NOTE:

⭐️ Giveaway entrants must be able to join us Wednesday, October 14th at 5:30 PM.

⭐️ The experience will last approximately 2–2.5 hours.

⭐️ The cost of the menu for 1 guest at our Grillside Counter is included. Gratuity, w**e pairings, and/or cocktails will be charged separately.

⭐️ We’ll be filming parts of the dinner for Agni social media. We want your feedback, and we’d love to share a little of your experience with everyone else, too!

There’s ONE grillside seat up for grabs, and a whole new month of Agni waiting for you at the link in our bio.

However you join us, we’re here to feed your fire! 🔥

09/29/2026

Here is us attempting to be social on the medias. 📹🙂‍↕️

Behind every service at Agni is our staff firing and plating each course, sharing the story behind every bite, and making everything look more coordinated than it sometimes feels.

We asked three team members to tell you how they found us and quickly learned that talking to guests all night does not make talking about yourself on cue any easier.

For our next round of interviews, we’d like to ask a few questions from you:

What do you want to hear more about from our staff? 👀

09/25/2026

Over the past couple of weeks, we’ve been finding our rhythm with Foundations, revisiting the dishes, people, places, memories, and techniques that have shaped us up until today.

Whether you’ve been with us since Stories or Foundations is your first visit, we want to hear:

Which Agni menu is your favorite?

09/19/2026

How do you level up a pani puri?

In our case, you throw it in reverse. ⏪

The pani puri on our Foundations menu took us on a brief odyssey back to sev and boondi.

We make a new pani puri every season, which means we’ve probably released as many iterations as Zendaya has movies in 2026.

Yet we’d never made the sev or boondi ourselves until this menu.

We load our sev sancha with a vibrant green, sculptable gram flour mixture and crank out strands (transporting us back to our days running the Play-Doh hair salon) before they become savory, fried sprinkles.

Next, we create a rainstorm of besan batter over the fryer for our boondi. As the drops hit the oil, they puff into round golden crunchies before we dust them with plenty of chaat masala.

We pack them both into our doi-rimmed puri with soft stewed chickpeas, two bright chutneys, and tart, juicy pomegranate seeds.

Fill the puri with tangy pani and you’ve got a seemingly unreasonable number of textures for something you’re supposed to eat in one bite, but that’s exactly why we like it!

We clearly have no problem overthinking our favorite snack, so what part of this pani puri should we get into next?

09/18/2026

Secreta of Agni, Vol. 1/???

If you poke around Agni long enough, you’ll find all kinds of secrets (yes, there are more than the bathroom 🤫 and the yogurt 😉).

Our PDR has a shelf full of mysterious keepsakes, trinkets, and tchotchkes we’ve collected since opening, including this sev sancha.

Every time we walk by it, we’re reminded of something we kept saying we should probably learn how to do ourselves: make the sev (and boondi!) for our Pani Puri.

Here’s how it works: You crank the handle and the besan dough gets pushed into thin, noodle-y strands that hit the fryer to become crunchy sev. Pretty neat!

Our Foundations menu finally made it a pressing matter, nudging us to make our own sev and boondi instead of sourcing them from our local Indian grocery.

We’ll show you how it’s done in our next post (using a sev sancha that is not a shelf secret and is indeed food-safe 🙂‍↕️)!

09/11/2026

AGNI-tion Sequence Activated: NEW MENU IS LIVE!

(TL;DR: Reserve your spot at the link in our bio!)

Last night, we welcomed you to the first service of our new menu, Foundations.

Foundations is all about reinforcing the dishes, people, places, memories, and techniques that make us who we are, while finding new ways to pass along everything they’ve given us.

➡️➡️➡️➡️

Part of this menu means letting you in on more of the learning that happens before the plate reaches you, so here’s a sneak peek at some of the groundwork behind Foundations:

Unlocking doi puri and pani puri in 1 bite.

Asking ourselves whether wedging chili cheese between two triangles of the Agni Fry makes it a finger sandwich.

Mikos showing Gabe just how thin the masa for her mom’s refried frijole tamal should be.

Changing our chaat plate-up twice in the 24 hours before it debuted in front of you.

Watching 3 chefs come together in Columbus, Ohio to assemble 1 bowl of soup inspired by Avishar’s favorite noodles in Bangkok.

Creating a show onion for anyone who may have missed their Outback Steakhouse era (or who just wants to witness the spectacle).

Translating Joya’s eyeballed Beef Tehari recipe into our Duck Tehari.

Turning our doi into a cheesecake made with no cheese at all (while continuing to keep Uncle Shahid’s yogurt recipe secret!)

Testing our tableside wordplay amongst ourselves before we hard launch it to you (some material does not pass structural inspection).

Supporting our staff as we all learn an entirely new menu while accommodating your allergies and preferences to the best of our abilities!

We have so much more to share with you here, but we’d rather not give away every story before you get to taste it!

Come experience Foundations for yourself and let us feed your fire by booking your reservations at the link in our bio!

09/08/2026

What dish, drink, flavor, memory, or random word association comes to mind when you think of Agni?

We suspect many of you who’ve visited us before went immediately for our chaat…a dish we keep revisiting, reworking, and realizing we still have more to say about (we’re not done with it yet!).

As we’ve been busy building the Foundations (hint, hint) of our new menu, we’ve been thinking a lot about the dishes, stories, people, and ideas that feel unmistakably us.

🔥 So, what feels like Agni to you? 🔥

09/01/2026

WHAT’S IN A NAME?

(TL;DR: OCTOBER RESERVATIONS ARE LIVE. NEW MENU INCOMING!?)

Our name contains a lot of 🔥🔥🔥

We borrowed it from the Hindu god of fire (a name also shared by the endlessly burning protagonist of one of our favorite manga, Fire Punch, but that’s another storyline).

Once we named our restaurant Agni, we started noticing sparks of what it meant to us everywhere we went.

Like when we wandered through the Columbus Arts Festival and found Fire Breather by Joe Engel . Engel’s work explores the space between the existing world and an imagined one, between raw and refined. We felt seen.

We’ve spent a lot of our lives in the in-between, after all: between Bangladesh and the Midwest, what we pick up on our travels and what takes root in Columbus, what we remember and what we’re still learning.

Agni is where all of those things meet and get forged into something new.

Fire changes things. It concentrates, chars, softens, preserves, and occasionally sets off a smoke detector at an inconvenient time.

It also gives us a way to take everything we’ve learned from family, restaurant kitchens, our staff, our travels, and all of you (what you come back for, what you ask about, what you tell us you miss), and figure out what feels like Agni.

The more we look around, the more we see how brightly our flame continues to burn, thanks to you and everyone who has helped keep it lit! ❤️‍🔥

We’re excited to add new kindling to our fires and ignite our next menu. 👀

More to come very soon, but October reservations are now LIVE and ready to book at the link in our bio!

08/25/2026

Did someone say mustard-oil-and-truffle-salt-rubbed laccha paratha pan-fried in ghee?

Maybe we’re hearing things…

or maybe we’ve been testing ideas for our next menu at staff meal 👀

We’re still dialing in this dish’s final form…

(turns out those flaky layers of paratha are not giving up their secrets so easily!)
..but we are excited to share some version of it to you all very soon!

Slide on for a continued sneak peek! 🫣

08/21/2026

🫧 POP GOES THE WEEKEND! 🫧

Yes! We have plenty of non-alcoholic options to enjoy alongside Midwest Nostalgia, including three double-carbonated housemade sodas that are ready to lift you up and into the weekend!

For the sweetest of our three pops, we scavenge Saraga for the ripest mangoes we can find and introduce them to warmly aromatic green cardamom for a finish that reminds us of sneaking one more sandesh from our auntie’s mishti table.

For the tartest of our trio, we turn hibiscus into a ruby-red syrup that reminds us of our favorite floral agua de jamaica, then sharpen it with grapefruit, and add enough jaggery to keep the pucker pleasant.

For a sip refreshing enough to give your palate a temporary vacation from the mid-August heat, we pair fragrant Thai basil with cooling mint in our herbal syrup, then brighten the whole soda with lime.

Of course, once we start making syrups, we have a hard time stopping. Our extremely trustworthy inside sources tell us the kitchen has been experimenting with cheong, Korean syrups made by macerating fruit with sugar (kiwi, blueberry, pineapple, you name it), and the bar team has taken a suspicious amount of interest.

We suspect something bubbly may come of this. 👀🫧
Until then, try our current lineup of Agni sodas before they’re gone!

You call soda…

Address

716 South High Street
Columbus, OH
43206

Opening Hours

Wednesday	5pm - 11pm
Friday	5pm - 11pm
Sunday	5pm - 11pm

Website

http://www.dineatagni.com/

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