About Us
Our Story
Rani Mahal — "Queen's Palace" — opened on Mamaroneck Avenue in 2006 with a simple aim: bring the depth and warmth of North Indian cooking to Westchester, without shortcuts.
The Kitchen
Nothing rushed
Our kitchen builds every dish from whole spices, ground and blended in-house, and finishes our tandoori classics in a clay oven fired well past 900°F. Sauces are simmered for hours, not minutes; breads are made to order.
100% Halal Meat
The Room
Architecture on the menu
The dining room borrows its arches and geometric line work from Mughal palace architecture — the same visual language on our menus — as a quieter way of pointing to where the food comes from.
In the Kitchen
Our kitchen team draws on generations of family recipes from Punjab and Hyderabad, adapted over years of service to Rani Mahal's regulars.
Our Namesake
The dancer on the wall
An apsara — a celestial dancer — floats in swirling cloud on the dining room wall, one arm raised, her hair streaming out past the gold rim of the frame. She has hung there since the beginning, and she is the reason the room is called a palace.
She is our mark now. Where she is too fine to read — a browser tab, a divider between sections — the curl of her hair stands in for her, reduced to a single boteh: the paisley that has ornamented Indian cloth for centuries, and turned the other way, a flame.
