Check out new restaurant openings and fresh menus at: Rang Mahal, Qi-House of Sichuan and Forbidden Duck
Rang Mahal has long been one of the choice spots for a sumptuous Indian feast in Singapore, and the latest incarnation of its menu offers even more reasons why.
Award-winning Indian chef Milind Sovani, who was previously in Singapore at Song of India, is back in town after a stint away and now helms the kitchen at Rang Mahal as corporate chef. He brings a creative, modern spin to Indian cuisine in this brand new menu along with a more healthful approach, but without sacrificing that all-important factor—taste.
For instance, the naan breads are all baked instead of deepfried in hot oil. They retain their snug, chewy character and still pack in plenty of flavour. In fact, many of the dishes are prepared using less oil, giving the lie to the notion that all Indian food is greasy. Of the 68 items on the menu, chef Sovani revealed, there is not a single deep-fried item, an impressive feat indeed. He also taps into the ancient holistic healing system of Ayurveda for inspiration. Mulethi, or liquorice root, is used in dishes such as tomato saar, the classic tomato soup, for both its sweet flavour as well as its medicinal properties (it boasts plenty of antioxidants and helps to cure sore throat and cold, amongst others).
Another key highlight from the new menu is the tandoori fondue ($58) featuring tender morsels of chicken kebab marinated in four different flavours—holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka—paired with a luscious cheese sauce subtly laced with tomato makhni for dipping. Rang Mahal also serves a mighty Roomali Masala Papad ($15), probably the first and only to do so. Think of it as a huge poppadam the size of a wok generously topped with lentil crispies, chopped onion, tomato, chilli and spiked with a moreish spice blend, which makes it especially lovely when washed down with whisky, wine or beer.
Other standouts not to be missed: the butter chicken bao
($42) with steamed naan ‘bao’ cradling creamy butter chicken; Dhunwandaar lamb chops ($42), Australian lamb chops marinated in a spiced pineapple, ginger and garlic blend, then cooked in a tandoor and smoked with garam masala and applewood. Finish off with the gulab jamun flambé
($25), a decadent twist to this all-time classic, or the lychee kulfi ($20), a sweet icy milky treat studded with fresh lychees.
Alternatively, make a beeline for Rang Mahal’s gourmet buffet lunch, available from Sundays to Fridays. Priced at just $58, it offers an excellent spread of regional Indian favourites along with a la minute pass-arounds and a sumptuous showcase of desserts.
Level 3, Pan Pacific Singapore, 7 Raffles Boulevard Tel: 6333 1788; rangmahal.com.sg