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, May 23, 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
Chilli Paneer Baby Corn
Marinated paneer cheese, sauteed baby corn, peppers, onions, soy sauce, herbs, spices
Mixed Pakora
Mixed vegetables diced, blended with batter and deep-fried
Noodle Soup
Indian chinese style soup with vegetables and noodles
Vegetarian Entree
Aloo Beans
Green beans & potatoes cooked with a blend of onions, tomatoes & spices
Mixed Vegetable Curry
Mixed vegetables cooked in an onion & tomato based sauce
Paneer Masala
Paneer cheese cooked in a delicious gravy made with tomatoes, onions, cream and spices.
Tadka Dal
Yellow lentils cooked with onions, tomatoes, ginger, garlic, whole red peppers, cumin and mustard seeds
Meat Entree
Chettinadu Pepper Chicken
Chicken cooked with onions and tomatoes in a spicy coconut, pepper and fennel seed gravy
Lamb Biryani
Basmati rice slow-cooked with lamb, onions, cilantro, mint, saffron and whole spices
Tandoori Chicken
Chicken on the bone, marinated in a blend of yogurt, ginger & garlic, then cooked in a tandoori oven
Masala Bhath
Basmati rice cooked with vegetables, ground and whole spices
Steamed Rice
Steamed basmati rice
Leavened white bread baked in a clay oven
Assorted Sweets
Fresh Fruit
Gulab Jamun
Dough and cheese balls soaked in rose flavored syrup
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

Mother's Day Special Lunch Buffet
Sunday, May 10th
11:30am-3:30 pm
(At our Auburn Hills location)
$15.95 Adults, $7.95 Kids under 10

Please phone 248.377.3800 for reservations.

Dinner Specials 5:00 - 9:00 pm

Also Featuring A variety of "Momosas"alcoholic and virgin

Specials at Sterling Heights location:

Free Dessert for Moms
When you dine-in on Sunday May 10th

Mother's Day Special Lunch Buffet Menu
Chaat, Kabab & Appetizers:
Paani Poori
Dahi Kachori
Veg. Cutlet
Mini Samosa
Ginger Baby Corn
Hariyali Murg Tikka
Chicken Manchurian

Veg Hot & Sour

Paneer Methi
Subzi Tandoori
Kofta Saag
Mango Dal
Veg. in Garlic Sauce
Onion Capsicum Cheese Noodles
Hyderabadi Chicken Koorma
Gosht ka Shorva (goat meat)

Rice & Bread
Undhio Biryani
Szechuan Fried Rice
Yogurt Rice

Mango Mousse Florets with Lychee Rabdi
Gulab Jamun
Assorted Sweets
Fresh Fruit

  • Hi Amit: Once again, you have come out in flying colors. Food was excellent. We were pleased with your prompt service & tasty food. Special thanks for Rupali to get the gold chair covers at the last minute. That made a world of difference. It looked absolutely gorgeous. Thanks to both of you & I can promise you will get a lot of references from us. Jyoti Kerkar
  • Amit - everything was fantastic - all our guests had the best compliments for the food - for all the three events. Superb job. Thank you and your team for the excellence in service. Regards Usha