Rangila’s,
Flower Valley,Wanowrie,
# 30422211/88
Indian cuisine varies from region to region, thus reflecting our diverse culture. One of the oldest and most prominent of these is the Mughlai cuisine. Derived from the Persians and Turks, it is found in specialty kitchens of royal heritage hotels across the country. But Rangila’s, an unassuming eatery in Wanowrie, serves the food of the royals without the fancy trimmings.
The ambience is in complete contrast to the cuisine. No royal furnishings, uniforms or even royal tableware. We ordered Shaami Kebab, which did not turn out too well. We asked for a fresh helping, but the waiter came up and explained that the preparation method would be the same, and said he would cancel the order. Full marks to the staff for being honest and gracious. Another starter — Chicken Afghani Kebab (minced chicken stuffed in a boneless breast) — came next. But I felt the curd marinade was a bit sour and the chicken breast was rather too thick
for a covering. For the main course, we ordered the popular Mughlai preparation Mutton Rogan Josh, mentioned on the menu as Roghan Gosht. The mutton, rather the gravy, was excellent. The staff suggested their specialty, Dum Biryani. This turned out to be the best choice by far.
For dessert, we had Dudi Ka Halwa.
MY OVERALL RATING: 5/10
Flower Valley,Wanowrie,
# 30422211/88
Indian cuisine varies from region to region, thus reflecting our diverse culture. One of the oldest and most prominent of these is the Mughlai cuisine. Derived from the Persians and Turks, it is found in specialty kitchens of royal heritage hotels across the country. But Rangila’s, an unassuming eatery in Wanowrie, serves the food of the royals without the fancy trimmings.
The ambience is in complete contrast to the cuisine. No royal furnishings, uniforms or even royal tableware. We ordered Shaami Kebab, which did not turn out too well. We asked for a fresh helping, but the waiter came up and explained that the preparation method would be the same, and said he would cancel the order. Full marks to the staff for being honest and gracious. Another starter — Chicken Afghani Kebab (minced chicken stuffed in a boneless breast) — came next. But I felt the curd marinade was a bit sour and the chicken breast was rather too thick
for a covering. For the main course, we ordered the popular Mughlai preparation Mutton Rogan Josh, mentioned on the menu as Roghan Gosht. The mutton, rather the gravy, was excellent. The staff suggested their specialty, Dum Biryani. This turned out to be the best choice by far.
For dessert, we had Dudi Ka Halwa.
MY OVERALL RATING: 5/10
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