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
Saturday, April 25, 2015
Weekday $8.95 - Kids $4.45 | Weekend & Holiday $9.95 - Kids $4.95
Pav Bhaji
Toasted dinner rolls served with curried mashed potatoes & other vegetables
Vegetarian Appetizer
Cabbage Pakora
Shredded cabbage & cilantro mixed in a batter and deep fried
Vegetable Haka Noodles
Soft noodles sauteed with assorted diced vegetables, soy sauce & spices
Tamrind Rasam
Spicy south Indian soup with tamrind
Vegetarian Entree
Aloo Mutter
Potates and green peas cooked in an onion and tomato based sauce
Beans Curry Masala
Cut green beans cooked in an onion and tomato sauce
Dal Makhani
Lentils and kidney beans cooked with onions, tomatoes, ginger, garlic, herbs, spices and cream
Shahi Paneer
Paneer cheese cubes cooked in a tomato, onion, cashew and cream based sauce
Meat Entree
Chicken Curry
Chicken cooked in a tomato and onion sauce with a blend of spices
Lamb saag
Lamb cooked with pureed spinach and spices
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
Vegetable Biryani
Basmati rice slow-cooked with vegetables, cashews and whole spices
Leavened white bread baked in a clay oven
Fresh Fruit
Mango Ras Malai
Paneer cheese dumplings in a mango flavored milk and cream syrup
Moong Dal Halwa
Lentils soaked, ground and cooked with butter & sugar
Coconut Chutney
Cold coconut sauce
Diced cucumber, tomatoes, and carrots in a lemon juice & oil dressing
Mint Chutney
Cold mint sauce
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
Cooking Class Schedule for 2015
Feb. 11
Apr. 22
Jun. 10
Aug. 12
Oct. 14
Dec. 09

Classes run from 7:00 pm - 9:30 pm

Holi Special Lunch Buffet
Sunday, March 8th
(At our Auburn Hills location)
$10.95 Adults, $5.95 Kids under 10

Please phone 248.377.3800 for reservations.

  • Ajit, You can quote regarding the quality of your work with the following: "The wedding video Ajit made me was something I initially thought was an unnecessary expenditure in a time of heavy costs. But my sister decided to go ahead with signing Ajit to do videography as her wedding gift to us, and it turned out that big sister is indeed always right. My sister knew that I would be too busy to be able to enjoy my own wedding, and a video would be able to capture the moment forever. She put her faith in Ajit because of referrals from our friends, and now it is my turn to refer him to everyone I know because of the incredible quality and attention to to detail he put into my wedding video. The speeches, songs, guests, menu, atmosphere and so much are captured in a way no photo could do proper justice. Thank you Mr. Makesha for creating the best gift I have ever received." Best Regards, Syed Mohiuddin
  • Dear Amit, I'm writing to you to thank you for the exceptional catering service you and your staff at Rangoli offered for my son's wedding event. Right from the time we met with you to discuss the menu, you offered valuable suggestions and input to make our wedding dinner event a great sucess. You were polite, courteous and paid attention to our preferences. Your attention to details and menu selection is remarkable. On the day of the event you were personally there to oversee the details of the food arrangements and presentation. Our guests were very pleased with the appetizers and dinner menu selection. Every thing was prepared to perfection and portions were more than adequate. I wish you good luck in your business. I am sure your catering services will be a great success because of your dedication to offer reliable and efficient customer service. Sincerely Tasneem Kapadia