RESTAU­RANTS

Wine & Dine - - CONTENTS - —JT WORDS CHAR­LENE CHOW & JOYCELINE TULLY

Check out new restau­rant open­ings and fresh menus at: Rang Ma­hal, Qi-House of Sichuan and For­bid­den Duck

Rang Ma­hal

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

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