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Rang Mahal
JW Marriott Marquis Hotel Dubai


Cuisine: Indian

Chef: Amrish Sood
Seating: Dining

Experience: Luxury Dining

A journey through the spices and sensations of India, Rang Mahal’s menu is dazzling: a feast of biryanis, curries, masalas and bhunas, each one carefully crafted by expert chefs. 

It’s easy to see why this restaurant has received such a wealth of awards: from the traditional tandoor clay oven to the jewelled lanterns and magnificent Mughal artwork, Rang Mahal has real star quality.

  • KARARA KEKADA

    Soft shell crab, crab salad, micro greens, passion fruit

  • LASOONI SCALLOPS

    Pan-seared scallops, crisp garlic and textures of cauliflower

  • KORI KEMPU

    Southern Indian spiced chicken with tomato and curry leaf chutney

  • HYDERABADI GALOUTI AUR SHEEKH

    Hand shredded lamb masala patties and ground lamb Kebabs

  • CHIT CHAT AUR CHAAT

    Selection of savouries from streets of India

  • BHUNA BAIGAN AUR SIMLA MIRCH

    Roasted eggplant, peppers, burrata cheese, basil and kasuri salt

  • JIMMIKAND KEE SHAMMI

    Pan-fried yam galletes with freshly chopped green Indian herbs and cardamom

  • TEEN TARIKE KEE ALOO TIKKIA

    Trio of potato cakes inspired from three different regions of India

  • LIMBU RUBIYAN

    Gulf shrimps, fresh Indian herb marinade, char grilled to perfection

  • MACHLI TIKKA

    Sustainable fish, tandoori masala and yoghurt marinated

  • MURGH CHANDI TIKKA

    Chicken breast tender almonds, white pepper and green cardamoms

  • TANDOORI PANEER TIKKA

    Indian cottage cheese, Punjabi marinade, home ground garam masala

  • GOBHI KEE SANRACHANA

    Tandoori broccoli, cauliflower puree and chutney

  • AMCHURI KHAAS SUBZIAN

    Grilled vegetables, dry mango powder and tomato mustard chutney

  • MEEN MOILLEY

    Pan-seared sea bass, turmeric and coconut curry with mustard tempered potatoes and sesame asparagus

  • LOBSTER MALAI CURRY

    Baked, butter tossed lobster in Bengali style mustard curry, pilaf rice and Anglo-Indian vegetables

  • CHANA GOSHT

    Lamb rump with Punjabi style chickpea cassoulet, muska pao, kadhai subzian,

  • TAWE KEE CHAMPEN

    Mulwarra lamb chops in fennel and pepper marinade, meat pulao, korma sauce, Bombay bhajji

  • SUBZIAON KEE KYARI

    Delhi style pumpkin mash, stir-fried vegetables, korma sauce, morel pulao

  • NADAN CHEMEEN CURRY

    Malabar shrimp curry with coconut, curry leaves, ginger and fennel lasooni

  • MURGH HANDI KORMA

    Stewed chicken with caramelized onion, yoghurt and cashew nut sauce

  • GOSHT KEE NIHARI

    Indian lamb shanks, stewed with caramelized onion, turmeric and aromatic spices

  • MALAI KOFTA CURRY

    Delhi style milk dumplings in tomato and cashew curry

  • MURGH TIKKA MASALA

    Chicken tikka morsels, tomato masala, fenugreek leaves and fresh coriander

  • GOSHT KHADA MASALA

    Slow simmered lamb in onion tomato masala, crushed fennel and black cardamom

  • GUCCHI MUTTER MAKAI

    Himalayan morels and green peas curry, finished with clotted cream, royal cumin and fenugreek

  • CHANA MASALA

    White chickpea cassoulet with carom seeds and home-grounded garam masala

  • BHUNACRAB MASALA

    Stir-fried crab, pepper and coconut sauce

  • KOZHI ULARTHIYATHU VARUVAL

    Kerala style chicken masala with shallots, coconut and curry leaves

  • MAMSAM MERIYAL MASALA

    Slow cooked lamb cubes in a blend of Andhra spices, tomatoes, onions and tamarind

  • TAWA SUBZIAN

    Stir-fried vegetables with crushed coriander seeds, garlic and tomatoes



+971 4 414 3000

To modify your reservation, refer to the confirmation email in your inbox

Contact Details:
+971 4 414 3000
Website
Business Bay

Hours of Operation:
Timing
6:00pm - 12:00am

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