The story
From the team behind Punjab Grill comes Rania, a restaurant that sets out to shatter stereotypes of what Indian food can be. Located at 427 11th St. NW, this is not your typical curry house. Rania describes itself as “evolutionary cuisine,” and the cooking here pushes the 5,000-year-old culinary tradition into the 21st century with confidence and flair.
The restaurant’s recognition with a Michelin star speaks to the precision and ambition on the plate. The menu is built around two paths: a four-course prix fixe at $90 and a seven-course Chef’s Tasting Menu at $175. Both showcase a kitchen that draws deeply from Indian techniques while incorporating global ingredients and modern plating. Dishes like Ghee-poached Ora King Salmon with moilee and spinach kaipu, or Lamb Shank Rogan Josh with almond and black cardamom, demonstrate a sophisticated hand with spice. The Long Island Peking Duck Vindaloo and the Escargot Kulcha with hummus and herb butter are the kind of unexpected pairings that define the restaurant’s point of view.
The bar program is equally creative, with cocktails like the Sea Pear Serpent (Asian pear infused with cinnamon, shochu, and yuzu mochi) and the Jewel of Sahara (bacon-washed bourbon with Medjool dates and chocolate bitters). Spirit-free options, including the Curry Kick with tangerine and curry leaves, ensure everyone has something to sip.
The dining rooms are part of the experience. Alongside the main dining room, there is the Passage to India room, lined with custom-carved wood panels inspired by retro railway cars, and the Sheesh Mahal, a private dining space hand-crafted with 150,000 mirrors. It is a setting that matches the food: refined, theatrical, and unapologetically bold.
Rania is open Tuesday through Saturday for dinner. Reservations are recommended.
Recognition
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