Table Menu
We believe in the power of food in our lives and how it brings families together at the dining table to enjoy their meals. It can be a storyteller, it can be an ambassador of foreign lands bridging the gap between two countries. With that note, Raja Rani brings you authentic Indian cuisine and provides quality service to its customers. The food is prepared with selected exotic ingredients to enhance the tantalising flavours and aroma of each of our dishes.Our commitment to provide quality and delectable Indian food to our customers has been widely appreciated which led to securing ‘The Scottish Curry Award’ in 2019.As our name means King and Queen, we live up to our name and strive to provide a royal treatment to each of our customers giving them a reason to come back to us every time.
Table Menu
Chicken wings get a desi makeover. Tender chicken wings cooked with chilli flakes, mixed bell peppers, tomatoes, cumin seeds and fresh coriander.
Classic mild Indian experience available in 4 variations. Ask your servers for the differences.
Spiced baby potato cooked with fresh green beans and chef ’s special onion and tomato gravy.
An assertive tandoori marinade of hung yoghurt, red onion and spices stands up to the bold flavour of meaty lamb chops.
Cooked in ginger and garlic with the addition of peppers, onions, green chilli, tandoori paste and glob of red wine. (enhances flavour profile!)
Dumplings of vegetables and Indian cottage cheese (paneer) simmered in mild gravy, enriched with butter (makhni), cream and aromatically spiced with cardamom and cinnamon.
Poriyal is a famous dry dish made in Tamil Nadu with seasonal vegetable, flavoured with freshly grated coconut and tempered with fenugreek, mustard seeds and dried red chillies.
Oven roasted Sea bass flavoured with coconut, mustard and South Indian herbs. Served with fresh mint & coriander dip.
Mixed peppers, onions, tomatoes, and fresh green chillies simmered to a thick sauce blended with host of Indian herbs and spices.
A combination of our house special starters.
Fresh garden mushrooms marinated in ginger, garlic, cardamom powder and cashew nut paste.
A variety of Indian spices sautéed with ginger, garlic, mixed peppers and onions.
Lahori fish is known for its distinct taste of coriander and cumin. It is light, crispy and crunchy from the outside while moist, tender, aromatic and jam- packed with flavours from the inside.
Lababdar means to want something strongly and totally give in. No wonder this curry is finger-licking good. Choose your poison of Chicken, lamb or Paneer.
Saag paneer is a classic Indian dish, cooked with spinach, cubes of fried paneer (Indian cottage cheese) notched up with garlic butter.
An authentic Indian starter made from Indian cottage cheese (paneer) cubes marinated with yogurt, creamy cheese, spices and herbs. Marinated paneer cubes are stacked with slice of onions, peppers and tomatoes, and then cooked in hot tandoor.
Your selection of meat or vegetable cooked with ginger, garlic, onions, coconut milk and green chillies.
A combination of our classic vegetarian starters.
Chunks of chicken breast marinated in hung yoghurt, Beetroot and Indian herbs, East meets West in a clay oven, served with coriander and mint dip.
The hottest curry on our menu. Hot and spicy with a saucy twist of sweet ‘n’ sour (a wow moment!)
An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion bhajis are tasty little onion patties bound together with lightly spiced and fragrant chickpea flour batter.
North Indian vegetarian dish, consisting of green peas and Indian cottage cheese, cooked in creamy tomato sauce. Yummy.
Shahi paneer is a preparation of paneer (Indian cottage cheese) in thick creamy gravy flavoured with cashew nuts and almonds.
Broccoli marinated with ginger, garlic, cardamom powder and cashew nut paste, cooked in a hot tandoor.
Cooked in a spicy sauce with ginger, garlic, mushrooms, mixed peppers, spring onions and carrots.
A scrumptious medley of clay oven cooked starters .
A small savoury cake or patty made from mashed potatoes and seasonal vegetables mixed with Indian herbs and spices. Cooked by frying, served with date and tamarind sauce and salted yoghurt.
An aromatic fish or Costal King prawn curry with coconut milk and South Indian spices, finished with a temper of fried curry leaves, mustard seeds and whole dried red chilli.
Spinach puree simmered with green chillies and garlic ( for that extra oomph!)
Clay oven cooked chicken drumstick, sautéed with sour & tangy homemade Indian chilli sauce
A mouthwatering smokey lamb and aubergine smash infused with fresh green chilli, cherry tomatoes, and coriander; cooked in charcoal oven. Recommended to indulge with chapattis (a killer combo!)
Chana paneer is a combination of cottage cheese and boiled chickpeas cooked in onion tomato gravy, flavoured with Indian herbs and spices.
Spicy, tangy, succulent pieces of salmon fish marinated in the tikka style using basil, coriander and lime. Cooked in tandoor for a delectable treat.
A flavoursome fusion of tomatoes, paprika, mixed nut paste, and Indian herbs and spices, cooked in coconut cream.
Crispy cornflakes mixed with red tomatoes, onions, spring onions, fresh coriander, sweet dates, tamarind and coriander chutney.
An authentic Indian starter made from Indian cottage cheese (paneer) cubes marinated with yogurt, creamy cheese, spices and herbs. Marinated paneer cubes are stacked with slice of onions, peppers and tomatoes, and then cooked in hot tandoor.
A unique lamb recipe combining lamb pieces along with the lamb mince ( keema) in it. This North Indian specialty dish is slow cooked with Indian herbs and spices to extract maximum flavour.
An ancient Indian dish cooked with fried onion (dangerously appetizing curry!)
Light fluffy Indian pancake topped with stuffing of chicken, prawn, lamb, haggis, mushrooms or chickpeas.
A smooth creamy sauce with a delectable twist of sweet ‘n’ sour to uplift your palate.
Potatoes, chickpeas and mushroom cooked in onion tomato gravy, flavoured with Punjabi spices and fenugreek.
Fresh Scottish salmon fillets marinated in ginger, garlic, green chillies, fresh coriander and an array of traditional Punjabi spices.
A potent fusion of mix peppers, onions, ginger, garlic, green chillies in coconut cream.
Chicken tikka, mix peppers and onion juliennes tossed with chef ’s special sweet and sour sauce.
Nihari is a stew consisting of slow cooked lamb pieces (on the bone and off the bone) along with bone marrow and mix of Indian herbs and spices
Succulent spinach, shallow fried onions and mushrooms prepared with ginger, garlic tarka.
Papri Chaat, a traditional street snack found all over Sub-continent, Papris are crispy chips made from a simple wheat dough, served with sweet yougart and Tamarind sauce
This medium spiced dish is prepared with spinach, mix peppers, onions and green chillies.
Cauliflower florets cooked with spiced lentils in garlic butter.
Bangladeshi coastal jumbo prawns marinated with fresh lime, ginger, garlic and Kashmiri chilli powder.
Scrumptiously creamy and coconut flavoured with green chillies.
Seasonal green leaves and salad vegetable infused in basil & coriander oil.
Butter Chicken or Murgh Makhanwala is a classic Indian dish made up of mildly spiced tomato gravy, host of Indian spices like green cardamom, cinnamon stick and white pepper.
Biriyani is a classic baked Indian dish of spiced rice combined with your choice of meat, or vegetables, or prawn. Flavoured with rose and kewra water. Served with Raita.
Whole wheat flour shell stuffed with mixture of mashed boiled potato, green peas, spices and green chilli or with lamb mince, peas and potatoes. The entire pastry is then deep-fried to a golden brown colour.
A delicately spiced combination of crunchy almonds, cashew, and sultanas mixed with fresh cream and coconut cream.
A blend of seasonal lentils tempered with onions, ginger, garlic, tomatoes, and dried red chillies (gives an extra oomph!) ‘This item is a perfect pair with any of our signature curries- vouched by the honourable PM of Bangladesh who enjoyed this house special dal with her meals during COP 26 event 2021 in Glasgow’
Spiced onions, mango chutney, raita & pickle of the month
One of the most popular starters from Indian Rasoi. Chunks of chicken marinated with hung yoghurt and varieties of Indian spices.
A tangy sweet and sour Indian curry experience.
Roasted paneer, corn, mix peppers and salad leaves mixed with sweet dates and tamarind chutney.
Mushrooms cooked with cashew and cream; gravy flavoured with yoghurt, cheese, green chillies and garam masala. Served with fresh chopped spring onion.
Spiced potatoes, onions cooked with coconut and tempered with mustard seeds, fenugreek and dried red chillies.
Lightly battered chicken or king prawns tossed with onions, peppers, spring onion and sweet and sour sauce. Garnished with toasted white sesame seeds.
A rich, flavoursome condensed sauce made with ginger, garlic and tomatoes.
Seasonal mixed vegetables cooked in onion tomato gravy, flavoured with Indian herbs and spices.
A North Indian favourite dish bursting with freshness of basil, coriander and Indian spices.
A rich Bhuna style spicy dish with an abundance of mixed peppers, mixed pickle, cherry tomatoes, onions, coriander and spring onions.
Oven baked sea bass with lemon butter sauce and seasonal vegetables.
Home-style pot cooking where marinated chunks of chicken are cooked with pickled garlic and fresh green chillies.
Spiced baby potato wedges sautéed with chef ’s special onion tomato gravy.