Rani Indian Restaurant Lounge & Bar

Crispy calamari tossed in a bold Schezwan sauce with garlic, peppers, scallions, and spices.

Bone-in goat dish, slow-cooked with aromatic house spices and onions until rich and dry.

Boneless chicken dish cooked with authentic spices.

A lightly battered fish fried with Indian spices.

Indian fritters made from thinly sliced onions mixed with chickpea flour and spices.

Crispy potato patty. Topped with creamy yogurt, tangy chutneys, and fresh onions.

Corn cake cooked slowly with coconut milk and garnished with roasted peanuts and curry leaves.

Crisp, golden croquettes filled with spiced beetroot, peanuts, and Indian seasonings.

Crispy spinach topped with yogurt espuma, chickpea vermicelli, mint, and tamarind sauce.

Crispy, long-cut potato tossed in a sweet & spicy honey glaze sauce. Garnished with fresh spring onions and sesame seeds.

Serrano peppers filled with special masala and peanuts, dipped in chickpea batter.

Fresh paneer marinated in a blend of aromatic spices, coated, and fried in a crispy golden crust.

House made paneer, onion, and bell peppers sautéed in freshly made pesto sauce.

Crisp, golden beetroot croquettes with a Bengali spiced filling.

Served with truffle romesco and homemade chili jam.

Warm black gram served with tangy avocado mousse and orange.

Tender boneless chicken, tomato gravy, spices, butter, and fresh cream.

Tender boneless chicken, marinated & tandoor-cooked, immersed in delicate tomato-cream sauce with Indian spices.

Maharashtrian style spicy tender bone-in chicken, made with roasted coconut, onions, and whole spices.

Bone-in mutton curry with yogurt, hot spices, and red mathania chilies.

A coastal classic kingfish cooked with kokum curry and spices.

Succulent prawns cooked in bold Portuguese inspired Goan curry. Served with sourdough bread.

Chicken cooked with seasonal spinach puree, spices, and ghee.

Goat cooked with sesame seed and serrano peppers.

Creamy black lentils and kidney beans cooked in a rich tomato sauce with aromatic spices, finished with a touch of butter and cream.

Vegan raw mango and coconut curry.

North Indian dish made with tender okra cooked with caramelized onions, aromatic spices, and a touch of tomato.

Chutney millefeuille layered Indian cottage cheese served with fragrant tomato gravy.

Seasonal vegetables cooked with spices and slight gravy.

Paneer cheese simmered in rich tomato-based masala sauce.

Tender cottage cheese simmered in a creamy spinach curry with edamame and topped with burrata.

Tender baby eggplants simmered in hyderabadi-style gravy with roasted peanuts, sesame seeds, and spices.

Fresh mushrooms simmered in a flavorful onion-based gravy with a blend of aromatic Indian spices.

Tender cubes of paneer cooked in a velvety cream sauce infused with aromatic fenugreek leaves and subtle Indian spices.

A hearty mix of Indian lentils, slow-cooked and tempered twice with ghee, garlic, and spices.

Delicate ricotta & paneer dumplings gently spiced and simmered in a rich, velvety tomato cream sauce.

Soft cubes of paneer simmered with bell peppers, onions, tomatoes, and freshly ground kadai spices in a rich, aromatic curry.

Mushrooms marinated in a rich blend of spices, then cooked in a tandoor.

Fiery hot hunter-style chicken tikka marinated in an intense blend of red chilies and rustic spices.

Tender boneless chicken pieces marinated with homemade spice and cooked in a tandoor.

Rich flavored house-made paneer cooked in tandoor with blend of fresh green herbs.

With cashew crema, saffron on earthy flavor of broccoli.

Marinated chicken drumsticks chargrilled in tandoor.

Shrimp marinated in spices cooked in tandoor on skewers.

Local fish spiced with Bengali kasundi and cooked in clay oven.

A northwest frontier marinated in Indian spiced lamb chops cooked in tandoor.

A twist on galouti jackfruit with house fermented bread and kokum glaze.

Boneless chicken brochettes cooked with fragrant pesto sauce in clay oven.

Spiced up minced New Zealand lamb cooked in clay oven.

Rice with cumin.

Fragrant basmati rice layered with tender chicken, aromatic spices, saffron, and fresh herbs, slow cooked on dum for an authentic royal hyderabadi experience.

Chickpeas cooked with basmati rice, apricot, and prunes.

Gucci mushrooms, on top of rice, delicately infused with spices, saffron, and herbs.

Fragrant basmati rice layered with tender goat, aromatic spices, saffron, and fresh herbs, slow cooked on dum for an authentic royal hyderabadi experience.

Unleavened flatbread.

Leavened flatbread with garlic.

Leavened flatbread cooked in a clay oven.

Leavened flatbread with butter.

Flatbread stuffed with paneer, potatoes, onions, red chili, and dry spices.

Served with one butter naan, garlic naan, chili garlic naan, and tandoori roti.

Roasted crispy Indian lentils wafers.

Fried crispy Indian rice wafers.

Roasted crispy Indian lentils wafers topped with tangy tomatoes, spicy onions, and aromatic spices.

Peanuts tossed with tangy tomatoes, spicy onions, and aromatic spices.

Crispy golden fries tossed with aromatic truffle oil, Parmesan, and herbs. Served with a creamy house aioli.

With kataifi, coconut cream cheese, and pistachio.

Crispy golden spring rolls filled with motichoor ladoo. Served with warm cinnamon-spiced peach slices.

Soft, saffron-infused sponge cake soaked in rasmalai milk, layered with cardamom cream, pistachios, and rose petals.

Mouthwatering chena dumplings served with rose cream and lakadong turmeric sauce.

Home-made kulfi, fragrant rose syrup, and falooda noodles, topped with basil seeds.

Mango-yogurt drink.