Welcome to Rangoli: Authentic Indian Cuisine
Rangoli has two locations - a full service location in Auburn Hills, Michigan, and a fast-casual location in Sterling Heights, Michigan. We invite you to come enjoy excellent Indian food in an elegant setting.


RANGOLI (run-goalee) is the traditional Indian art of decorating courtyards and walls of houses, places of worship and sometimes eating places as well.

Traditionally, the powder of white stone, lime, rice flour, sandstone, colors and floral petals are used to create intricate and ritual designs. Rangolis are painted on various religious & festive occasions and also as a way of welcoming guests. This rich art has been kept alive by being passed on from one generation to another.

The paintings in our restaurant are the work of noted Indian artist Dr.Dinesh Sharma. These paintings represent various styles of rangolis from the different regions of India, including a modern interpretation of rangoli.
Lunch Buffet Menu
Sunday, April 20, 2014
Weekday $8.95 - Kids $4.45 | Weekend $9.95 - Kids $4.95
Chaat Papdi
Crisp wafers topped wih potatoes, chick peas, onions, yogurt, tamarind chutney, cilantro, etc.
Vegetarian Appetizer
Sesame Pepper Baby Corn
Baby Corn marinated with black Pepper,Sauteed with herbs,Sesame Seed,bellpeppers,onion and Spices.
Deep fried, mildly spiced lentil doughnuts
South Indian Lentil Soup
Vegetarian Entree
Aloo Mutter
Potates and green peas cooked in an onion and tomato based sauce
Dal Palak
Lentil and Spinach cooked with ginger, tomatoes and spices
Paneer Makhani
Paneer cheese cubes cooked in a mild tomato, onion and cream sauce
Vegetable Pepper Masala
Vegetables cooked with tomatoes and onions in a coconut, black pepper and fennel seed gravy
Meat Entree
Kheema Gosht
Tender lamb cubes slow-cooked with minced lamb, onions, tomatoes & cilantro
Murg Dopiaza
Chicken cooked with onions, garlic, tomatoes, in a thick sauce
Tandoori Chicken
Chicken on the bone, marinated in a blend of yogurt, ginger & garlic, then cooked in a tandoori oven
Steamed Rice
Steamed basmati rice
Szechuan Fried Rice
Rice cooked with green onions, ginger, garlic, peas, carrots, soy sauce and a chili and celery sauce
Leavened white bread baked in a clay oven
Gajar Halwa
Grated carrots cooked with butter and milk, sweetened and garnished with nuts
Ras Malai
Paneer cheese dumplings in a milk and cream syrup flavored with pistachio & cardamom
Coconut Chutney
Cold coconut sauce
Diced cucumber, tomatoes, and carrots in a lemon juice & oil dressing
Mint Chutney
Cold mint sauce
Pickled mango & other assorted vegetables and fruits
Yogurt relish
Tamarind Chutney
Sweet and sour
Tomato Chutney
Cold tomato sauce
We're honored to have been rated...
Best Indian
Rangoli Indian Cuisine

3055 E. Walton Blvd., Auburn Hills
"The delicious samosas will win you over: flaky pastry wrapped around a filling of minced lamb or mildly spiced potatoes and peas. Entrées come in small copper tureens; among our favorites: nargisi aloo, a potato scooped out and stuffed with a mix of nuts, vegetables and cottage cheese; tikka masala, chunks of breast meat roasted in a tandoori oven then cooked in a thick and luscious sauce; chettinadu, pepper chicken cooked with fiery peppers in a coconut curry (you need a strong stomach for this one); and paneer tikka, a roasted form of marinated cheese, served with a thick tomato-cream sauce on the side."
- Metro Times - Best of Detroit 2004

"OH MY GOSHT!: That's what you'll say when you try the GOSHT VINDALOO AT RANGOLI in Auburn Hills. The succulent just-spicy-enough lamb stew is the best Indian dish this side of the Himalayas, or atleast the Detroit River. It's enjoyed in a serene, brightly decorated room flanked by polished copper serving kettles, and you are tended by a perfectly gracious waitstaff."
- HOUR Detroit, Best of Metro Detroit 2003

Best Indian — north burbs
Rangoli Indian Cuisine

3055 E. Walton Blvd., Auburn Hills
"Lots of opportunities to sample: An appetizer assortment comes in vegetarian and carnivorous varieties and includes samosas (flaky pastry around a filling), pakora (batter-dipped vegetables), and dosa (a crisp lentil pancake used to scoop up a tasty filling). A thali plate (available with and without meat) includes 10 small dishes with items such as two tiny eggplants, no bigger than your thumb, in a rich yogurt-based sauce. The tikka masala is a traditional chicken dish with a luscious sauce. Chettinadu turns up the heat with fiery peppers cooked with chicken in a coconut curry."
- Metro Times - Best of Detroit 2003

Best Indian
Rangoli Indian Cuisine
3055 E. Walton Boulevard, Auburn Hills
"We liked so many things at Rangoli that we felt comfortable randomly exploring the menu. This system led us to nargisi aloo, a potato stuffed with a mix of nuts, vegetables and cottage cheese. And chicken tikka masala, with chunks of breast meat roasted in a tandoor oven, then cooked in the thick and luscious sauce. If you’re new to Indian food, go for the lunch buffet. You can’t beat the price and the hooded copper chafing dishes are beautiful, lined up like a row of minarets."
- Metro Times - Best of Detroit 2002
About Indian Cuisine
The birth of classic cuisine in India can be attributed largely to necessity. As early civilizations sought ways to preserve their food, they discovered a large family of ingredients that would not only preserve food but would also promote good health. Blending these amazing spices became an art form over time. Achieving the perfect proportion of spices is absolutely vital to the creation of authentic, delicious Indian dishes.

The various states that form the Republic of India are almost like separate countries, in that most states have their own language, climate, architecture, clothing, and of course unique cuisine. Also, Indian cuisine, if it can be clubbed together as such, has been influenced by many countries and cultures – Persian, Greek, Afghan, Portuguese, British, etc., to name a few. However, the one unifying factor is the generous use of a variety of herbs and spices to create flavorful preparations that are almost addictive.

A typical Indian meal may consist of a meat, poultry or seafood dish, one or two vegetable dishes, a daal (lentils or legumes), bread and/or rice, plain yogurt or raita (yogurt based dip/dressing), perhaps a salad and a chutney or pickle. Bread is staple in the north while rice is more prevalent in the south.

Three myths about Indian food prevail:
  • It’s all curry
  • Curry is a spice
  • It’s all HOT
There is a whole lot more to Indian food than curry as will be obvious from our menu, or for that matter a menu at any other Indian restaurant. Calling curry a spice is like calling ‘stew’ a spice. Curry originates from the Tamil word ‘Kaari’ meaning gravy. It is a style of cooking that uses multiple spices in proportions that can vary according to a chef’s preference.

The first commercial curry powder was developed in Madras – a generic blend of most commonly used spices, mainly for export to the U. K. A concept very similar to ‘Italian Spice’. Most Indian cooks prefer to combine their own herbs and spices.

Much like any place else in the world, South India with its proximity to the equator has hotter food than in the north. The hot food helps people sweat more and thereby maintain body temperature. As you go farther north, food does tend to get milder. Spicy does not necessarily equate to hot. For example, the mild creamy ‘koorma’ from the north of India is replete with spices but generally has very little chili powder. Regardless of where they originate, almost all entrées can be made very mild, mild, medium, or hot by simply varying the quantity of chili powder or fresh chili peppers.

Some health benefits of Indian cuisine:
  • Largely vegetarian food – low in cholesterol, high in fiber
  • Oils used in cooking and frying are vegetable based with no cholesterol and very low saturated fat content
  • A large variety of meat preparations and kababs are cooked in the Tandoor – a clay oven which inherently allows fat from the meats to drip straight down
  • Minimal use if any, of unnatural ingredients such as MSG
  • Most food made from scratch – very little ‘Process’ content

  • Ajit, Thank you so much for all your help with our wedding. You were spectacular. The photography came out wonderful and the DVD was amazing. I could tell that you put a lot of time and effort into your work to make our special day memorable. I will be recommending your services to everyone I meet. I cannot thank you enough for your creativity and excellence that is portrayed in our memories of our wedding. Thank you. Jen Cole
  • Amit, we are so appreciative of your efforts and willingness to work with us to accomodate our wishes and needs and make everything happen just as we wished. You have done a wonderful job. We can't thank you enough for those fine touches and details you delivered. You gave us that special touch of Hyderabad that we wished for. You and your staff are truly THE BEST. The bride and the groom join us in sending our sincere thanks to you and your cooks and the entire staff of Rangoli for the well-organized, superb job and amazing food you provided for us at the wedding. We sincerely hope that we will be able to work together again in our future functions. As we said, we have two more children!! We both wish you and your staff success in your future business endeavors and catering projects. With regards and best wishes, M. Razi and Shahida Rafeeq