Rania in DC (1 Michelin *)

Rania is an elevated Indian restaurant in DC. We dined here a year ago and loved it so came back. They added a tasting menu about a month ago so we ordered it along with a bottle of wine. They have an excellent cocktail menu however I feel their wine menu is lacking and a bit overpriced. The staff were nice and fun. The meal lasted about 2h 45m. I enjoyed the tasting menu versus the pick your own courses style.

1. Laccha Aloo Chaat, white pea ragda, sorrel chutney – The crispy laccha aloo added the perfect crunch, while the white pea ragda was smooth and comforting. The sorrel chutney had a zing that lifted everything, balancing all those rich flavors with a bright, tangy kick. Each bite had so much going on, yet it all came together beautifully.

2. Diver scallops, Mangalorean curry, grilled fennel – The scallops were tender, with a subtle sweetness that gelled with the Mangalorean curry’s warmth and spices. The grilled fennel added a nice smoky layer, which grounded the whole dish. It was an exciting combination of delicate and bold flavors that worked in harmony.

3. Nargisi Kofta, quail egg, swiss chard, truffle cream, pickled mushrooms – The kofta was soft and flavorful, and when I cut into it, the perfectly cooked quail egg inside was such a treat. The truffle cream was rich without being too heavy, and those pickled mushrooms gave a great tangy contrast.

4. Pasta stuffed with Lobster in a yellow cream sauce and caviar – The pasta was delicate, filled with succulent lobster, and the yellow cream sauce was rich but somehow not overpowering—it let the lobster really shine. The little pop of caviar added just the right amount of saltiness.

5. Lamb Cheela, red onion laccha, buttermilk mousse – The lamb cheela was incredibly flavorful, with spices that lingered pleasantly on the palate. The red onion laccha added crunch and a bit of sharpness that balanced the lamb, while the buttermilk mousse brought in a smooth, tangy element that tied everything together. It was a perfect mix of textures and flavors.

6. Anise flavored sorbet palette cleanser – The anise flavor was subtle but distinctive, leaving a cool, clean feeling that reset my taste buds for the next course. Light and refreshing.

7. Hay-aged Pork Loin Vindaloo, crispy pork belly, charred spring onion – The pork loin was tender with a smoky hint from the hay aging, and the vindaloo sauce brought a lovely heat. The crispy pork belly was indulgent and added a great texture. The charred spring onion gave a slight bitterness that cut through the richness of the dish.

8. Apple pie and cinnamon-spiced ice cream – Warm, with perfectly tender apples and a buttery, flaky crust. The cinnamon-spiced ice cream had just the right amount of spice. I’m not a fan of apple desserts, but this was excellent.