An Indo-Chinese dish, battered paneer cubes (Indian's famous cheese) tossed in a spicy, tangy and sweet sauce with bell pepper and onions.

Fresh kale, carrot and potato, in a spice blend, fried until crispy on the outside but soft inside - x3 pakoras served.

One of the most famous street foods in North-East India, x4 steamed dumpling filled with delicious spiced veg or minced chicken - served with Rangoli's special spicy momo sauce.

We've manged to take Tarka daal to new levels!... Chef Nina's creation. Round fried flatbread stuffed with garlic- chilli steweds lentils - x2 served with lime pickle & yoghurt.

Samosas (x2) packed with mixed veg or shredded chicken/lamb with subtle hints of ginger, garlic, coriander, and cumin - served with a dip.

Crispy fried ‘frenched’ chicken wings (x3) in lollipop form, finished with a sticky sweet-sour-spicy marinade - notoriously famous in Indian Beer Bars!

Like spring roll but even better and bigger! x2 breaded rolls fried to perfection filled with delicious spiced mutton - served with a dip.

Tender goat in a sweet - spicy - tangy sauce served on x2 puris (massively popular fried Indian flatbread). Think of it as an Indian taco! Great to share.

Tiger prawns (x4) infused in fresh garlic, spices and cooked in Italian DOP extra virgin olive oil - served sizzling.

From the Punjabi city of Amritsar. Special masala marinade infused pieces of Tilapia fish fried in a light batter - served with a dip.

Crispy tiger prawns (x4) lightly battered in a special masala dry marinade, originating from Bombay’s fisherman district - served with a dip.

Very popular spiced vegan kebabs, round patties made using grated potato and veg (x3) infused in Rangolis’ special blend of spices - served with a dip.

Minced round lamb kebab patties (x3) infused with spices - tenderised with fresh papaya and pan-fried to perfection in extra virgin olive oil. Soft yet crispy.

Grilled in the tandoor (clay oven), minced lamb kebabs (x2) marinated in a specially selected mixture of spices and herbs - served with a dip.

Grilled in the tandoor, a modern twist on tikka – marinated in Chef Nina's ‘Great Taste Award’ winning Harissa.

From the tandoor, medium-rare marinated lamb chops (x2) cooked in the ’Lucknowi’ style - served with a dip.

A modern vegan meat alternative, pulled jackfruit coated with aromatic spices in a thicker ‘bhuna’ sauce.

Stewed lentils, cooked in a garlic and onion base - topped with sizzling ghee, chillies & garlic (this is known as the ‘tarka’ and is the authentic way!).

India’s favourite cheese, cooked in a pureed spinach sauce creating a delicious sweet creamy base.

Popular Punjabi dish, simmered chickpeas cooked in a tangy & tasty sauce – garnished with fresh pomegranate.

An authentic (no cream) alternative to a ‘Korma’ cooked in a cashew, fresh coriander, and yoghurt sauce – creating a creamier, sweet and mild taste.

A rustic, flavourful chicken tikka dish served at ‘dhabas’ (road-side diners), in Chef’s special spicy and fragrant sauce. Very popular!

Possibly Britain’s favourite dish. Our chef’s own take on this, which we think you will love. Chicken tikka cooked in a delicate blend of mild spices, simmered in cream.

Inspired by the old ‘Moti Mahal’ restaurant in Delhi that invented it. This authentic recipe with a hint of sweetness uses butter, cashews and mild spices (chicken tikka).

An authentic Biryani, slow cooked! Cooked in the traditional ‘Mughal’ method with aromatics and fried onions. Note: this is on the bone chicken. Comes with biryani sauce.

A lentil-based dish, bursting with a perfect blend of sweet, spicy and citrusy flavours - a closely guarded Rangoli recipe that is unique and very more-ish.

The delicious dish of the servant class in British India, masterfully stir-fried in onions and peppers, garnished with coriander - hot dish!

The delicious dish of the servant class in British India, masterfully stir-fried in onions and peppers, garnished with coriander - hot dish!

A Gurkha special, using Chef’s Nepali masala blend, Sichuan pepper, and lime leaves, served sizzling with tender lamb chunks and minced lamb.

Inspired by Old Delhi’s most famous street vendor—‘Karim’—tender on the bone lamb cooked in a thick, rich, and medium-spiced flavoursome sauce.

Rangoli’s spiciest dish, if you dare! Slow-cooked mutton—in the chef’s very spicy and smoky sauce made with yoghurt and prized ‘Mathania’ chillies.

The pride of nearby Ladypool Road in Birmingham, cooked over high heat in a classic ‘balti’ bowl with lamb in onions, pepper, garlic, and turmeric.

The pride of nearby Ladypool Road in Birmingham, cooked over high heat in a classic ‘balti’ bowl with chicken in onions, pepper, garlic, and turmeric.

A Mumbai fisherman’s curry—tilapia fillets with a spicy and tangy thick sauce.

Tiger prawns cooked in a rich garlic sauce with chillies, onions and tomatoes.

Popular in India - Rajma are red kidney beans slowly simmered in a buttery sauce with a hint of sweetness, cashews and mild spices - more butter.

Chef’s special using seasonal, locally sourced ingredients! This is typically a meat dish—usually goat, venison, game, etc.—look at the board at the bar!

14 hour slow cooked pulled beef brisket in a beautiful sweet chilli sauce, with tamarind and honey. Chef Nina's creation, you won't find this anywhere else!

This is for curry connoisseurs! Tender mixed on & off the bone goat topped with a fiery koyla (coal) to give it the authentic smokiness. Fire cooked in a karahi producing a caramelised, rich, smoky flavour. Special green peppers added!

Pan fried cubed potatoes, topped with a delicious masala sauce.