Raga Restaurant Lounge & Bar Prices in Orlando, FL 32819
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Savory Starters & Appetizer Sensations |
| Jahangiri Jhinga Shorba Soup (Old Delhi) | $9.00 |
A Crown Princes tomato soup with spicy, tandoor-grilled prawns.
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| Pot-Pourri Mulligatawny Soup (South Indian) | $6.00 |
A blend of lentil soup, tempered with curry leaves and mustard seeds.
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| Bhuna Rattan (Kolkata | $9.00 |
Scallops, pan-fried with rice powder, lemon foam and fresh herbs.
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| Goan Crab Cake (Goa) | $9.00 |
Masala jumbo lump crab cake with mustard seed and fresh herbs.
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| Bula Jingha ( Fuki Island) | $12.00 |
Delicately-spiced butterfly prawns, deep fried with coconut.
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| Lemongrass Chicken Kebabs (Indo-Chinese) | $10.00 |
Skewered Prime Farms white meat chicken, lemongrass, galangal & garlic.
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| Dhaba Chilli Chicken (Hyderabad) | $10.00 |
Crispy fried boneless chicken sauteed with onion and fresh pepper.
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| Ragda Pati (Punjab) | $6.00 |
Mashed potato stuffed with lentils and fresh herbs.
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| Khasta Samosa (Kolkata) | $6.00 |
Crispy fried turnovers stuffed with potato, peas and fresh herbs
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| Raj Kachori (Rajasthan) | $6.00 |
Crispy puffed wafers, stuffed with sprouts, potato, yogurt & chutneys
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| karara kekda aur Salad (Goa) | $10.00 |
Crispy, tender handpicked crab, apple chutneys and saffron mayonnaise
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| Desi Kachumber Salad (Old Delhi) | $6.00 |
Refreshing relish of cucumber, diced onions tomatoes, fresh herbs and lemon
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| Masala Papadum | $5.00 |
Tandoor-roasted paper thin lentil crepes, served with a dip of chopped onions, cucumber, tomatoes, cilantro, bell pepper and sweet mango chutney
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| Raga Raita | $4.00 |
Whipped yogurt with chopped onion, cucumber, potato, tomatoand mint topped with roasted cumin & black salt.
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| Vegetarian Kebabs |
| Sikandari Paneer Ka Tikka (Uttar Pradesh) | $14.00 |
Home made cottage cheese & tiranga bell pepper marinated, skewered and grilled with special spices, and finished with sweet & sour chutneys
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| Aloo Pardesi (Hyderabad) | $10.00 |
Potato barrels stuffed with cashews, farmers cheese and miServed over a bed of sautéed vegetables and mint, with basil dipping sauce.
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| Savory Kebabs |
| Murgh Kathmandu (Nepal) | $18.00 |
A breast of chicken, stuffed with goat cheese, nuts, fresh
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| .Baluchi Murgh Tikka (Punjab) | $17.00 |
From the heart of Punjab, these awesome kebabs are our chefs secret recipe
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| Afgani Tandoori Chicken (Afghanistan) | $18.00 |
A whole spring chicken, marinated overnight in yogurt and hand pounded spices
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| Gilafi Reshmi Kebab (Kashmir) | $17.00 |
Minced chicken, crusted with onion, bell pepper, cilantro and
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| Gulmohar Boti Kebab (Srinagar) | $20.00 |
Cubes of lamb marinated in ginger, garlic and yogurt with fresh herbs.
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| Tulsi Seekh (Old Delhi) | $18.00 |
Minced lamb with onions, ginger, garlic, basil and freshly ground spices
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| Fronter Lamb Chop (Lucknow) | $25.00 |
One of our chefs-signature kebab dishes. Savory rack of lamb marinated in yogurt, ginger, garlic and spices
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| Shikari Mixed Grill (Bombay) | $28.00 |
Our Chefs creative selection of prawn, fish, chicken and lamb, served with Tandoori vegetables.
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| Seafood Kebob |
| Peshawari Chilean Sea Bass Tikka (Punjab) | $24.00 |
A Chefs signature kebab: Chilean sea bass tikka, marinated in yogurt and spiced with a subtle flavor of ajwain herb
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| Gurkha Jhinga (Kashmir) | $24.00 |
Ten juicy tiger prawns, marinated with spiced yogurt, pomegranate juice and fresh herbs.
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| Samudri Hors Doeuvres (Mughlai) | $30.00 |
A lobster tail, Chilean sea bass tikka and prawn kebab
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| Raga Tandoori Lobster (Kolkata) | $35.00 |
A lobster tail marinated in lemon juice and fresh herbs.
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| Ragas Succulent Curry Fare Chicken |
| Curry was actually created in the name of the great mughal Sultanate. A curry serves up the delectable history of indian cuisine. It was originally created in imperial kitchens during the mughal era. |
| Butter Chicken (Delhi) | $16.00 |
A chefs signature dish: shredded chicken simmered in a savory sauce of tomatoes and butter, spiced with fenugreek
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| Mazedar Tikka Masala (Punjab) | $17.00 |
One of Indias most popular export dishes: Spiced chicken tikka, simmered in herbs, served with a rich creamy onion-tomato gravy.
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| Handi Lazeez (Bihar) | $16.00 |
Boneless cubes of chicken sautéed and simmered in their own juices with aromatic chilis, coriander and cardamom.
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| Bhuna Kadhai Murgh (Amritsar) | $16.00 |
Pan-tossed chicken cubes with onion, tomato and bell pepper with crushed coriander & fresh herbs.
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| Bhatti Ka Chooza (Kashmir) | $16.00 |
Tandoor-roasted chicken cubes, flavored with kashmiri chillis and gram masala.
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| Lamb |
| Kachila (Nepal | $18.00 |
Classic lamb meatballs, pan fried, and served with an exotic sauceof ginger, garlic, tomato and fresh herbs.
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| Rogan Josh (Kashmir) | $18.00 |
Tender, cubed lamb, flavored with cardmom, cloves, and kashmiri red chilis.
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| Banjara Kadhai Lamb (Hyderabad) | $18.00 |
Pan-tossed lamb cubes with onion, tomato and bell pepperwith crushed coriander & fresh herbs.
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| Awadhi Lamb Korma (Mughlai) | $20.00 |
A creamy curry of lamb chunks, cashew nuts, poppy seed and green cardamom.
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| Dhaba Goat Vindaloo (Goa) | $20.00 |
Local goat meat with bone-in, oven braised with chili vinegar androasted garlic, with freshly ground spices.
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| Seafood |
| Rogani Lobster (Kashmir) | $28.00 |
Lobster simmered in a sauce of tamarind, ripe tomato, fresh gingerand garlic with freshly-ground spices.
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| Konju Pappas (Kerala) | $22.00 |
Eight tiger prawns cooked with tomato, onion, ginger, garlic and our Chefs home made spice mixture.
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| Fish Mollie (Madras) | $23.00 |
A chilean sea bass tikka, cooked with chopped onions, mustard seeds,ginger and coconut milk.
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| Golda Chingri (Kolkata) | $22.00 |
Eight tiger prawns cooked in a special bengla shorisha (mustard) curry gravy.
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| Vegeterian Curry Fare |
| Paneer Elachi Pasanda (Old Delhi) | $14.00 |
Slivers of home made paneer (Farmers cheese) simmered ina creamy, honey-laced tomato gravy.
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| Chatpata Kadhai Paneer (Lahore) | $14.00 |
Golden fried paneer fingers, stir fried with fresh tomato, onion, bell pepper and fresh herbs.
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| Lasooni - Saag Paneer (Punjab) | $14.00 |
Cubes of paneer, cooked in a spinach and herbs purée,tempered with cumin and garlic.
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| Baingan-Ka-Kishti (Kashmir) | $14.00 |
Baby Indian eggplants stewed in gravy, flavored with our Chefs special sweet and sour five-spice blend.
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| Baingan Ka Bharta (Uttar Pradesh) | $14.00 |
Tandoor-roasted eggplant, seasoned with tomato,onions, peas, herbs and lemon.
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| Bhari Shimla Mirch (Old Delhi) | $14.00 |
Roasted whole bell pepper, stuffed with fresh chopped vegetables, and nuts, simmered in a thick tomato and onion gravy
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| Khumbh Jalfrezi (Punjab) | $14.00 |
Sliced fresh mushrooms and seasonal fresh vegetables,stir-fried with garlic and a mixture of aromatic herbs.
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| Chandni Korma (Mughlai) | $14.00 |
Garden fresh vegetables simmered in creamy yogurt and cashew nut sauce, with apricots and almonds.
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| Dum Aloo Bhojpuri (Patna) | $14.00 |
Danish potatoes stuffed with a dry fruits mix, then simmered in a rich gravy.
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| Chana Chor Garam (Old Delhi) | $14.00 |
A chefs signature dish: garbanzo beans cooked old
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| Achari Bhindi (Lucknow ) | $14.00 |
Fresh okra cooked with fenugreek, fennel seeds and spices
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| Nilgiri Tahr Curry (Kerala) | $14.00 |
Garden-fresh vegetables - south indian style, with mint and coconut.
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| Dal Bukhara (Delhi) | $12.00 |
Lentils stewed in butter, tomato sauce, with fresh herbs and spices
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| Dal Dilruba (Jaipur) | $12.00 |
A blend of four lentils tempered with roasted garlic, and five spices.
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| Raga Rices and Biryani |
| Pulao Rice | $4.00 |
Steamed indian basmati rice flavored with saffron.
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| Damdar Vegetable Biryani (Hyderabad) | $14.00 |
Mixed vegetables and Basmati rice cooked in their own juice and spices, and flavored with saffron and rose water.
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| Prawns Handi Biryani (Delhi) | $22.00 |
Saffron flavored Basmati Rice with prawns.
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| Nizami Lamb Dum Biryani (Mughali) | $20.00 |
Aromatic basmati rice cooked with mildly spiced lamb, flavored with rose water
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| Murgh Biryani (Lucknow) | $18.00 |
Saffron flavored chicken and Basmati rice, cooked with golden fried onions and our home made garam masala spice blen
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| A La Minute - Our Clay Oven Baked Breads |
| Always fresh, we prepare traditional and tasty breads, baking them in our tandoor throughout each day. |
| Plain Naan | $3.00 |
Leavened flat bread, lightly buttered
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| Bakar Khani Naan (Kashmir) | $4.00 |
Bread prepared by desi ghee, milk, sugar with green cardamom
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| Chatpata Naan (Bombay) | $3.00 |
Naan with garlic and basil.
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| Nandhini Naan (Bihar) | $4.00 |
Leavened bread stuffed with goat cheese and fresh herbs.
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| Gulmohor Naan (Kashmir) | $4.00 |
Naan stuffed with nuts and raisins paste
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| Pudina Lachha Paratha (Punjab) | $4.00 |
Whole wheat layered bread stuffed with onions
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| Fronter Onion Or Potato Kulcha (Delhi) | $4.00 |
Traditional frontier-style bread, stuffed with Farmers cheese and spices.
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| Tandoori Roti | $3.00 |
Whole-wheat bread.
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| Poori | $3.00 |
Deep-fried whole wheat bread.
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| Raga Bread Sampler | $10.00 |
Onion kulcha, naan, and pudina paratha
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| The Raga Globla Fusion Menu |
| At raga, our experiences have brought us to enjoy the cuisines of many different areas of the world. Our executive chef,dominic sarkar, has prepared a limited menu of culturally-inspired dishes from the mediterranean and europe. With flavors and spices th |
| Fileto (Italy) | $23.00 |
Herb-encrusted black angus filet of beef, seared in our 1,000 degree tandoori oven, served with curry-reggiano smashed baby potatoes and fire roasted asparagus (or seasonal vegetables) drizzled with
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| Agneau (Morocco & France) | $22.00 |
Tandoori seared New Zealand rack of lamb, served with moroccan spiced vegetables and saffron-infused basmati rice with a framboise (raspberry) and harissa-gelee consomme
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| Panang Kung King (Thailand) | $20.00 |
Panang-dusted shrimp, served with fried soba noodles, andThai vegetables, in a light coconut-based lemon grass broth.
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| Pescado (Spain) | $23.00 |
Olive-oil poached chilean Sea bass, served with saffron flavored basmati rice and patty pan squash, drizzled with a cilantro beurre blanc
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| Poulet Aux Herbes (France) | $18.00 |
Indian, fresh herbs mix-stuffed airline breast of chicken with goat cheese, served with patty pan squash, drizzled with a madras dauphine au jus.
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| Revithokeftedes (Greece) | $14.00 |
A pan-seared spicy chick peas filet, served with vegetable mousaka, and drizzled in a curry keftaro. Rice flavored with saffron
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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