Nestled within Jumeirah Al Qasr, Atrangi by Ritu Dalmia offers a dining experience that artfully marries Indian tradition with refined elegance. Your journey begins in true theatrical fashion: either by abra (traditional boat) or buggy over the tranquil canal, passing date palms, ducks, and glimpses of Burj Al Arab. It was astonishing to see peacocks during our meal around the restaurant and sometimes even standing on top of the glass roof of the restaurant. The interior is a modern canvas layered with Indian touches – rattan chairs, velvet sofas, and cheeky pop‑art portraits of Indian grandmothers winking from the walls. Floor‑to‑ceiling windows and a sun‑lit terrace give diners sweeping lagoon views, perfect for an intimate lunch or dinner.
Atrangi’s mocktail menu is creative, refreshing and surprisingly complex. Each drink feels like a carefully thought out experience. One of the mocktails came with a cloudy cotton candy which you had to stir in before you start your first sip. I was in complete love with the spicy guava. If you love cold coffee then just try the Atrangi version called starbux(coffee, pumpkin spice, cream, Rose water). Their drinks have definitely been exciting, complex and crafted with great care.
The show began with complimentary sev puri served to all guests. There is something about those tiny, crunchy, flavor bomb discs that instantly transport you to the noisy, spice laced streets of Mumbai. Sweet, spicy, tangy, crunchy, all happening at once. The chutneys danced beautifully, especially the tamarind, it added this sweet-sour lift that cut through the richness of the sev and potatoes. Chole bature at Atrangi was a super mini version of the original. Honestly the best part of a bhature for me was the giant fluffy bread which in this case felt the opposite in size and texture. I thought this wasn’t doing justice to the original version of Chole Bhature. They should give this item a different name altogether.
The cheese chilli toast is a silky, cloud of whipped cheese, lightly drizzled with fermented chili oil that glowed amber red like a sunset caught in motion, toasted bell peppers added pops of color. The cheese was impossibly smooth, light but rich. The fermented chili oil brought the heat slowly, like a wave creeping up the shore, not too aggressive, but with enough personality to let you know it’s there. We thoroughly enjoyed the cheese chilli alone. What I love most about Atrangi is how they don’t just recreate Indian flavors, they reimagine them. This dish felt global in its inspiration, but rooted in something nostalgic. The heat, the crunch, the richness, all of it worked in harmony.
Atrangi’s Bombay Batata Pao is a mashup of two of Mumbai’s most iconic street eats, the humble vada pav and the ever loved pav bhaji. A perfectly golden homemade bun, pillowy, split open and generously stuffed with spiced mashed potatoes. The in house made bun hugged the masala potatoes inside like a cozy monsoon blanket, the seasoning nodded toward pav bhaji which uplifted the dish. Malwani chicken tikka was gorgeously charred from tandoor. The very first bite hits you with its signature punch. The tandoor had worked its magic searing the outside, while sealing all that juicy tenderness within. Every bite delivered heat, flavor, and nostalgia for anyone who’s had a proper coastal Indian grill. What made this dish interesting was the pool in which the chicken tikka was sitting in, which tasted closer to a butter chicken curry.
Visually, the Daab malai chingri is a stunner. Tiger prawn was large, meaty, and glistening with a rich marinade of Indian spices, cooked to juicy perfection. It’s an art of mustard, coconut, spice, seafood. The presentation and contrast of textures gave it a modern identity. Hariyali patti laddu is a beautiful blend of carrot, beans, beetroot, spinach, and potatoes — all encased in a flaky puff pastry, and served with a ladle of rich salan, topped with a scattering of toasted nuts. Whether you’re vegetarian or not, this dish deserves attention. It looked like royalty and it smelled like home. Toasty, buttery, and luxurious.
Each lamb chop had that perfect tandoori char with a slight crust around the edges. A deep, sticky lamb glaze brushed on top, adding both shine and depth. It’s the kind of dish where you pick up the bone with your fingers with etiquette forgotten. Tangra chilli chicken seems to be inspired by Indo-Chinese street food, deep-fried chicken thighs, tossed in spicy sauces, and given a South Indian twist with Andhra chutney and southern spices.
Pumpkin Kofta arrives like a sunset on a plate. The gravy color is actually a blend of tomato and pumpkin, each element balancing the other. The tanginess of the tomato meets the subtle sweetness of pumpkin. The koftas were soft, delicate and a melt in the mouth. It’s a dish that reminds you that vegetarian food when done right, can be both inventive and indulgent. The plating definitely is an instagram worthy dish. Prawn, clam & mango curry is a bold yet balanced interplay of ocean and orchard. A lush coconut gravy that’s rich but not heavy, the kind that clings to seafood just enough to coat it in warmth without drowning it. The base with mangoes, tomatoes and berry vinegar, that brings everything together with a quiet zing. Scoop it up with anything like rice or even roti and it’s pure magic in your mouth. Some dishes don’t feed you, they transport you and this is one of them. The first bite into the Bihari mutton and you feel the smoky spice and slow cooked love. It was my first time eating sattu paratha which was stuffed, soft, buttery and the right partner for the mutton. Tear off a piece, drag it through the meat juices and it’s heaven.
Even the desserts were an adventure. This Millet Kheer Ice Cream is an Indian rice pudding turned into a frozen treat but with millet instead of rice. It had the creamy decadence of kulfi. Thin, crispy slices of millet base glazed with natural honey. I loved the shattering crunch and subtle sweetness. Popcorn had a delightful toasted flavor. Shrikhand was a culinary narrative. A story of seasonality, nostalgia, and mindful cooking, where nothing was wasted and every element had a role including the skin of the mango. The skin was cleverly candied. Salty crunch of the khari was a perfect foil to the rich, sweet shrikhand-mango combo. The yogurt mixed with mango puri, added both tang and richness, making the shrikhand feel more complex than usual. If you love sorbets then you are going to love this dessert too. The dish reminded me that even the most traditional foods can be reimagined with creativity and heart.
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