Abyssinia Ethiopian 
Restaurant Indianapolis

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Dear Valued Customers,
Tomorrow Sunday Nov 23rd we will close at 5:00 PM due to a prior reservation of the restaurant.
We are very sorry for any inconvenience this may cause!!
Abyssinia Ethiopian Restaurant Indianapolis

About Abyssinia Ethiopia Restaurant

Abyssinia Ethiopian Restaurant Indianapolis is a family owned and operated restaurant that was opened in 2003 to serve the people and visitors of the Greater Indianapolis with the ever tasty dishes of Ethiopia. All meals cooked in our restaurant are cooked from scratch by experienced Ethiopian Chefs. They go through the typical rigorous process that is associated with preparing authentic Ethiopian dishes. 

Share a truly unforgettable dinning experience right here in Indianapolis at Abyssinia Ethiopian Restaurant without having to travel thousands of miles to Ethiopia.
    Gather around the messob ( a hand-sewn traditional table made of grass blades) made for a goup to eat from the same platter. Eating from a common plate and sharing the injera (a sponge like bread, pictured to the left) is socially significant in the Ethiopian culture and also creates a bond of freindship and personal loyalty. It is said that the people who eat from the same plate will never betray one another.
    At Abyssinia Ethiopian Restaurant we put a personal touch of distinction to make our dishes very delicious and unique. Prepare yourself for a truly unforgettable dinning experience.

 

Dining Hours

11:00 AM - 9:00 PM Tuesday, Wednesday, Thursday and Sunday

11:00 AM - 10:00 PM Friday and Saturday

Call (317) 299-0608

Current Promo and Discounts 

You can Print and Come with this Coupon to take advantage of our discount program.

 

 

 

Watch below Real Scene TV featuring Abyssinia!

 
Ethiopian Food Store
 
                        


 

 


Ethiopian Cuisines at Abyssinia Ethiopian Restaurant 
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et orwot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian cuisine but you can order to get them in the Restaurant.

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