Rani Indian Fine Dining Restaurant, Lounge & Bar Menu

A refreshing Indian buttermilk drink that is mildly spicy, tangy.

Ginger ale is a carbonated soft drink flavoured with ginger.

A refreshing drink made with hibiscus flower, mint, lime and club soda.

A sweet and tangy drink made with fresh strawberry, peach, orange juice, lime and club soda.

A colada with an Indian twist made of pineapple juice, red chilly syrup, coconut cream and lime juice.

A martini made virgin with fresh lychee puree, lime and lychee juice.

Roasted Crispy Indian lentils Wafers Topped with Tangy tomatoes, Spicy Onions and Aromatic Spices

Popular Indian Snack tossed with Tangy Tomatoes, spicy Onions And Aromatic Spices

Long hot peppers stuffed with Indian spiced mashed potato and peanuts.

Corn Tortilla With Lamb Minced Topped With Cabbage Pickle And Sour Cream

Corn Tortilla With Galoute Mushroom Topped with Cabbage Pickle And Sour Cream.

Roasted Cashew Nuts Tossed With Aromatic Spices

Fresh mushroom soup cooked with whole spices topped with truffle Oil

Slow cooked stew with goat trotters and spices. (Khari Baoli Ke Kharode)

A popular street smart chaat made with fresh tomatoes, onions, green Chilly and Yoghurt.

Delicate sweet potato spiced up with fermented chili and Bengali mustard Served on Chilled Spinach, White Sesame Seeds and Garlic Chips

A progressive take on house made cottage cheese sandwiched with spiced up dehydrated mango, green chilli, lime.

Refreshingly crispy spinach served with sweet and tangy ayurvedic senses. Topped with Onions , Tomato , Mint And Sweet Yogurt

Paneer, Onions, Bell peppers tossed In Freshly Made Pesto sauce.

Royal treat from nizams! A fillet of meat traditionally cooked With Shahjeera Spiced on lava stone served with herb butter.

Chennai Originated , Boneless Chicken Dish Cooked With Authentic Spices

A lightly Battered Fish Fried With Indian Spices

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

Nihari a dish is slow cooked overnight to be consumed at the crack of the dawn. A decadent nihari flavors poured over Jackfruit to cook perfectly in flavors.

Tender cottage cheese simmered in a creamy spinach curry, paired with luxurious Edamame burrata.

Vibrant mix of seasonal vegetables with Indian spices simmered to perfection in flavorful semi-gravy.

Paneer cheese simmered in rich tomato-based masala sauce.

Traditional from the royalty of Rajasthan where the dish is widely known for its hearty comfort flavors and taste.

The touch me not cheese balls are so fragile and decadent. Kofte would crumble as soon as they made contact with the guests fingers but retain their shapes even when simmered in gravy.

Gratinated dish with meat kebab, baby spinach and berries.

Succulent chicken pieces simmered in a rich and fragrant coconut-based gravy, infused with unique blend of spices and fresh curry leaves.

Tender boneless Chicken, marinated and Tandoor-cooked, immersed in delicate tomato-cream sauce with Indian spices.

Spicy, delicious Saoji chicken curry, this is a Maharashtrian style preparation in Rani.

A south Indian fish preparation served with Kokum Sol Kadhi.

Tender Goat meat cooked with rich Cashew Gravy, Green Chilli and Brown Onions.

A rustic beauty full of nutrition that is cooked ritually, especially during the holy month of Ramadan, with lentils, rice, wheat, jaggery and boneless meat with a texture and appearance like a porridge.

Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red mathania chillies. It is more flavorful than fiery.

Nihari a dish is slow cooked overnight to be consumed at the crack of the dawn. Cooked in Rani with traditional, decadent nihari flavors poured over a perfectly cooked gorgeous lamb shank.

Rice tawa cooked in ghee and jeera.

Pindi Chole cooked with bamasti rice, a very fragrant and mildly spiced main course recipe made with spices and herbs.

Hyderabadi Chicken Biryani The signature dish from the city almost five hundred years old. Slow cooked on a sealed pot that has layers of marinated chicken and fragrant basmati rice with a mélange of aromatic substances.

Biryani is made with basmati rice, unripe green jackfruit and a whole bunch of aromatic and fragrant spices.

Plain butter naan

Infused Indian flatbread, made in the tandoor topped with butter and garlic.

Soft and pillowy naan stuffed with cheese and chilli flakes is the melty side dish every curry needs.

The specialty and uniqueness of this paratha is the many visible flaky, soft, crispy layers.

This is a crispy and soft bread that is filled with well seasoned mashed potatoes. This flatbread is from Amritsar, a city in the northwestern Indian state.

Savor the delightful fusion of seasoned minced meat and freshly baked bread.

Choice of one Butter Naan, Garlic Naan, Chilli Garlic Naan and Tandoori Roti.

Kings of Punjab! Mouthwatering chena dumplings served with Rose Cream.

Turkish decadence influencing Indian cuisine, it is a modern delicacy with Kataifi, coconut cream cheese and pistachio!