Rangoli Indian Cuisine

Refreshing spiced yogurt drink flavored with fresh mango.

Delicately fused aromatic spices mingled with fresh milk.

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A refreshing yogurt drink, sweet or salted

Made with kahlua coffee liqueur, fresh hot coffee and whipped cream

Combination of Bacardi Rum. Creme de Cacao.hot chocolate and whipped cream

Blend of Tia Maria, coffee and whipped cream

Malibu coconut Rum mixed with hot cocoaand topped with whipped cream.

The original speciality coffee. Made with Irish Whiskey, hot coffee and whipped cream.

Amaretto cream Liqueur. Creme de Cocao, hot coffee and whipped cream.

Hand made light puff pastry delicately wrapped around a spiced potato and peas mixture. Served with Mint and Tamarind chutneys. (Punjab)

Hand made, light puff pastry delicately housing a spiced, and minced chicken. Served with spiced mint chutney and sweet tamarind chutney. (Punjab)

Traditional Indian ?basin? batter fried cauliflower, saut?ed into a slighty sweet, rich garlic dressing. (Haryana)8-12

Chicken wings in a secret blend of spices, tossed with fresh onion, bell pepper, garlic. (Haryana)

A fine selection of our appetizers. Mixed vegetable fritters adorn a single side of the plate, while a family of lamb, chicken, seekh kebab share the other. Served with complimentary chutneys to tease the taste buds. (Regional)

Rangoli?s signature award-winning dish. A marriage of baby prawns quick-fired with ginger and garlic. Then submerged in a mustard seed, bay leaf, and heirloom tomato creation. (New York)

A Delhi Street snack. Assorted crisps, rice puffs, potatoes, onions, coriander, tossed into a sweet and sour chutney creation. (Delhi)

Another India street favorite. A mixture of crisps, potatoes, chickpeas, and laced with cucumber infused yogurt, and topped with tamarind, mint, and mango chutneys. (Delhi)

Squid lightly battered and saut?ed with cumin and fennel. Served with a tomato-cream dipping sauce. (Punjab)

A whole wheat bread cooked on a griddle. Very thin and very traditional.

A rich multi-layered bread made of whole wheat baked in the clay oven.

Whole wheat bread flavored with mint and pepper. A great complement for meat dishes.

A bread stuffed with very lightly spiced potato and peas. A Punjabi favorite. Baked in the clay oven.

Bread stuffed lightly with aged paneer cheese and cooked in the clay oven.

A slightly spicy flatbread lightly stuffed with sweet onion and black pepper.

A light, airy bread made from superfine flour and baked in the clay oven..

Naan bread stuffed with Chicken Tikka or Minced Lamb. Each meat is delicately spiced and smoked to provide complex flavor.

Naan topped with garlic and cilantro.

A Punjabi classic! Thinly pressed whole wheat bread fried into a balloon style shape.When popped, fresh bread aroma is released for a full experience.

A signature of Rangoli. Naan bread topped with candied nuts and dried fruits. Goes well with Tandoori dishes.

Naan bread stuffed with freshly grated coconut and pressed with green and red raisins. Sweet and rich.

A South Indian specialty bread made of wheat and cooked on a griddle, to buttery perfection. 2 pieces

A spicy soup known to South India. A chicken broth simmered with vegetables and chicken. (Tamil-Nadu)

A warming blend of lentils and fresh spinach. Slow simmered and gently spiced. (Punjab)

Coriander, fresh tomato, and baby prawns come together to provide a slightly spicy twist on a favorite. (Calcutta)

Microgreens, grilled apples, mandarin orange, chickpeas, assorted crisps in refreshing lemon-evoo.

A simple salad with onions, tomato, cucumbers, romaine lettuce.

Served with rice, bread, chutneys, and dessert.

Your choice of Chicken or Lamb. Served with rice, bread, chutneys, and dessert.

A combination of Shrimp, Salmon, and Scallops. Served with rice, bread, chutneys, and dessert.

Marinated chicken from the clay oven tossed into a fenugreek infused tomato-onion cream sauce.A worldwide favorite. (U.K.)

Marinated chicken from the clay oven tossed into the famous Tikka Masala sauce infusedwith bellpepper, onion, and chopped tomato. A welcome twist on the favorite. (U.K.)

Boneless chicken braised with spices and tossed into an onion, pepper, tomato,and green chili creation. It is then simmered in a rich onion sauce. (Punjab)

Boneless chicken folded into a cashew nut and cream gravy. A very mild but luxurious dish. (U.K)

Boneless chicken tossed into a rich onion based sauce which is spiced with curry powder,cumin, jeera and other aromatic spices. (Punjab)

Boneless chicken simmered in a cashew nut gravy, infused with fresh mango puree.A sweet, mild dish. (Bangalore)

Fresh cooked lamb in an almond and cashew nut paste sauce, to provide a mild but rich taste. (U.K)

Tender cubes of marinated lamb smoked in the clay oven and folded into a delicatelyspiced curry sauce, made of reduced onion and fresh tomato. (Lucknow)

Fresh cooked lamb in our signature creamed spinach creation. (Punjab)

Freshly cooked lamb in a hot and tangy sauce. Famous for it?s spice and heat. (Goa)

Tender lamb in a rich cardamom and fennel seed sauce. A very unique, pungent tasting sauce,which is very delicate but highly enjoyable. (Lucknow)

Tender Lamb cooked with green chili, peppercorns, sweet onions, and fresh ground spicesand tomato. Simmered in it?s own reduction and topped with fresh coriander. (Punjab)

Succulent prawns sauteed in a ginger garlic paste, then quickly tossed into a chilli pepper basedcurry sauce with green coriander. (Chennai)

Jumbo Shrimp cooked in the clay oven after an overnight marination. Then tossed ina rich onion, fenugreek, and tomato based sauce. A very safe but rewarding dish. (North India)

Rangoli?s signature creamy spinach (fresh chopped spinach tempered with ginger, garlic,jeera powder, and cream), tossed with shrimp. (North India, Punjab)

A now famous dish. Pan fried Tilapia in a rich onion and tomato sauce. The sauce is infused withcoconut milk, curry leaves and mustard seed. Plated and served with salad and lemon infused rice. (Mumbai)

On the bone chicken marinated in seasoned yogurt and a secret dry rub, then roasted in the clay oven untiljuicy and perfect. Served on a sizzler with a bed of cabbage, carrots and onions. (North India)

Boneless chicken marinated with a dry rub and seasoned yogurt and then roasted in the clay oven.Served on a sizzling bed of cabbage, carrots and onions. (North India)

Boneless chicken marinated with fresh ginger, cashew, almond paste and seasoned yogurt. Then roastedin the clay oven. A mild tandoori dish served on a sizzling bed of cabbage, carrots and onions. (North India)

Minced Lamb with fennel seed, cumin, onion, green pepper, and then wrapped around a skewer androasted in the clay oven. Served on a bed of cabbage, onions and carrot salad. (North India)

A whole small and tender leg of lamb marinated in a chili-garlic paste and it?s own oils. Then twice cooked:First braised slowly with ginger and whole spices, then roasted in the clay oven until it?s crisp on the outside andmeltingly tender on the ins

Minced, spiced lamb elegantly wrapped in a whole wheat ?curtain.? Pardha, in Punjabi, means veil.To the name, the tender lamb is veiled with a lightly herb roasted whole wheat bread. A Delhi specialty.

Boneless lamb marinated in yogurt, garlic, and ginger, then skewered and roasted in the clay oven. To finish,it is tossed in a lemon zest, lemon juice and cilantro mixture. Served on a bed of cabbage, carrots andonion salad. (North India)

Jumbo Shrimp marinated overnight in mild spices such as cumin and fennel seed. It is then roasted inthe clay oven and tossed with lemon juice and citrus zest. Served on a bed of salad. (Thailand)

Filet of seasonal fish, marinated in whole spices such as onion seed, fennel, turmeric, red ,green chilipowder and natural herbs. Roasted in the clay oven, served on a bed of salad. (South India)

Tender farm-raised lamb chops marinated in a complimenting marinade based on yogurt, lemonand natural herbs and seasonings. Served plated with salad and mint potatoes. (New Zealand)

An assortment of fresh market and seasonal vegetables, marinated in an aromatic herb mixtureand roasted in a clay oven. (Regional)

Home made, aged cheese marinated over time and roasted in the clay oven. Served on a bed of saladand bitters, balancing the dish to perfection. (North India)

A combination of Tandoori Chicken, Chicken Tikka, Reshmi Kebab, Boti Kebab, Shrimp.Served with lentils and bread. (Regional)

Mixed garden vegetables in a spiced, creamy tomato sauce. (North India)

Lightly baked okra saut?ed with whole spices to provide a full bodied taste. Flavored with caramelizedonions, dried mango and fresh grape tomatoes. Suitable for vegans. (Punjab)

Home made, aged cheese cubes in our signature creamed spinach. (Punjab)

Fresh Cauliflower stir fried lightly in EVOO, with ginger and cumin seeds. Suitable for vegans. (North India)

Home made, aged cheese cubes folded gently into a spiced tomato cream sauce.Makhni sauce is traditionally a butter-based, garlic tempered sauce. (Punjab)

Home made, aged cheese cubes tossed with freshly picked green chili, red chili and cookedin a rich onion gravy. (North India)

Mixed vegetables quick fired and tossed into a simmering tomato and onion based gravy.Suitable for vegans. (North India)

A Punjabi and Rangoli Specialty. Our Channa Masala is chickpeas slow cooked in a thick onion sauceinfused with hints of coriander, mint and fennel seed. Topped with red onion, white onion, tomatoand lavished with coriander for the final touch. Suitabl

Whole eggplant baked in the clay oven, then mashed and seasoned heavily with herbs and spicesfor a perfect vegetarian dish. Suitable for vegans. (Punjab)

Very thinly sliced eggplant baked to a crisp, then coated with a special tamarind-mango sauce.A sweet dish. Suitable for vegans. (New York)

Potatoes stuffed with cheese and dried fruits, then half-submerged into a delicate, floral, cashewnut sauce. (Kashmiri)

Mixed vegetable rounds in a savory and lightly spiced floral sauce. (Gujarat)

Casserole of basmati rice and shrimp, flavored with spices, nuts and raisins.

Casserole of basmati rice and lamb, flavored with saffron, nuts and raisins.

Casserole of basmati rice and chicken flavored with spices, nuts and raisins.

Casserole of basmati rice and vegetables with nuts and raisins.

Aromatic long grain rice grown at the foothills of the Himalayas, flavored with saffron strands.

A spicy favorite of Anglo-Indians, made with split peas, vegetables and chicken.

Served with basmati rice, nan bread and the vegetable of the day.

Served with basmati rice, nan bread and the vegetable of the day.

Served with basmati rice, nan bread and the vegetable of the day.

Served with basmati rice, nan bread and the vegetable of the day.

Served with basmati rice, nan bread and the vegetable of the day.

Cucumber infused yogurt, seasoned with fresh pepper. A perfect way to cool down a spicy dish or as a wonderful dipping sauce.

Fresh tomato and mint folded into freshly made yogurt.

Pineapple and dried fruits folded into freshly made yogurt.

A light lentil wafer served at the beginning of a meal or on the side, to create a healthy appetite.

Pastry made with dried milk and honey.

Sweet spongy cottage cheese dessert with cardamom and rose water.

Caramelized grated carrots flavored with cardamom and pistachios.

Traditional Indian ice cream.

Rice pudding.

Your choice of rose, mango or coconut, fresh and delicious tropical flavors.