An Indian Experience in Penn Quarter

RANIA Dc

By Chef Gabriela Ackerman
Rania stands as a beacon of refinement and innovation in the world of Indian cuisine. One of just three Michelin-starred Indian restaurants in the United States, it’s a place where age-old tradition meets avant-garde technique, pushing the boundaries of what Indian food “should be” while paying homage to its rich heritage.
The space is both intimate and elegant, with a contemporary design that cleverly balances minimalist lines and the sophistication of Indian architecture. The soft glow of pendant lights creates an atmosphere of serene luxury. The ambiance is sophisticated but never stuffy, with a welcoming aura that invites you to immerse yourself in the experience.
Before diving into the feast, guests are encouraged to indulge in one of Rania’s signature cocktails or curated wine list. One standout is the Downtown Sip, a refreshing and unconventional drink that combines Barr Hill Gin with fresh Granny Smith apple juice. The resulting cocktail has a crisp, tart bite, softened by the creamy egg white froth and a touch of hard cider, which adds a gentle effervescence. The green chartreuse offers a herbal complexity, balancing the sweetness of the apple and the botanical notes of the gin. It’s a drink that feels light yet full of depth, setting the perfect tone for the meal ahead.
You’ll be presented with two tasting menus: the pre-fixe four-course meal, where you select from a range of beautifully crafted dishes, and the more elusive “Chef’s Choice,” a guided journey seven-course meal through the restaurant’s bestsellers. Both menus demonstrate Rania’s deep respect for the flavors of India while introducing an element of surprise that elevates them into the realm of fine dining.

The “Chef’s Choice” is where the magic happens—an exploration of the restaurant’s signature creations that also offers a glimpse into their culinary philosophy. This menu offers a succession of dishes that showcase both the familiar and the unexpected.
It begins with a small bite of *Amuse Bouche*—a rice-flour crisp in the shape of a flower, dabbed with avocado puree, set off with drops of tamarind chutney and smoked trout roe, immediately sets the stage for what’s to come.
Shiso leaf chaat, an eye-catching start to the meal. The chaat features shiso leaves dipped in chickpea batter, fried to crisp perfection, and artfully placed atop a creamy base of yogurt and mashed white peas. The leaves, like little trees in a forest, stand tall against a backdrop of vibrant garnishes—diced mango and pomegranate seeds—that bring color and texture to the dish. It’s a chaat that nails the balance of sweet, tangy, and spicy in all the right ways.


As the meal progresses, Rania introduces diners to lesser-known regional dishes, each with a fresh twist. Nargisi Kofta, a tender meatball encasing a delicate quail egg, complemented by a rich truffle cream and the tang of pickled mushrooms—an indulgent, yet balanced bite.
The Lobster Momo follows, a dumpling resting in a velvety moilee sauce with the briny luxury of Kaluga caviar elevating the dish further. Next, the Lamb Seekh Kebab arrives perfectly charred on the outside, succulent on the inside.


The Tandoori Squab, its smoky charred exterior giving way to tender, juicy pigeon meat, beautifully paired with a rich red pepper makhani sauce that adds a subtle sweetness and depth of flavor.
A Lamb Cheela “taco” finished with buttermilk mousse and red onion laccha… I’m still dreaming of this dish. Each dish tastier than the next.


A fennel granita refreshes the palate, its cool, aniseed notes clearing the way for the surprise chef had in store for us.
We were brought out all the desserts because, after all, a girl can never have just one. There was caramelized pineapple paired with an aromatic (almost overpowering) Masala Chai ice cream and jaggery crumble, a Keasari mango—served as a frozen sphere with sesame brittle and coconut mousse. Lastly, my favorite: Shrikhand mousse with Makrut lime tapioca and cape gooseberries, all delicately covered with a sugar veil that you break à la crème brûlée style. The flavors were a perfect counterpoint to the rich heaviness of the preceding courses.
The service at Rania is impeccable—attentive without being overbearing, knowledgeable without being condescending. Waitstaff move seamlessly through the dining room, each dish explained with care and passion. Sommeliers are well-versed in pairing, offering an impressive selection of wines and unique cocktails that complement the bold, multifaceted flavors of the meal.
Rania translates to “queen” in Hindi and Sanskrit, and that is exactly how I felt dining here. Its Michelin star is well-deserved; it’s a rare dining experience that transcends the typical boundaries of Indian cuisine while staying deeply connected to its roots. Whether you’re a connoisseur of Indian food or a newcomer to the cuisine, Rania promises a journey that’s as much about discovery as it is about indulgence. It’s an exciting, bold, and unforgettable experience—one that redefines what a Michelin-starred Indian restaurant can be.