Light, tasty & beautiful

Rang Mahal ups the ante on traditional Indian cuisine with a more refined execution.

Popularly acclaimed Rang Mahal raises the bar on traditional Indian cuisine with a new menu showcasing innovative dishes by award-winning chef Milind Sovani. Sovani has introduced a healthier and lighter spin on Indian culinary classics, with some dishes featuring Ayurvedic herbs and spices.

Start the meal with the gigantic Roomali Masala Papad, where papadum is topped with a potpourri of lentil crispies, onion, tomato, chilli, sev and special spice blend. The new Tomato Saar, Mulethi Herb Foam is a light tomato soup starter complemented by the Ayurvedic sweet liquorice root foam, known for its antioxidant properties. Next is the Tandoori Fondue – An Ensemble of Kebabs, which consists of a sharing platter of succulent spiced chicken kebabs accompanied with garlic naan cubes and a cheese-tomato makhini dipping sauce. Diners will be duly impressed by Sovani's dim sum inspired creations of Butter Chicken Bao and Kheema Per Eeda, Maska Bao. The latter is a spiced minced lamb dish with soft eggs served in a flat pan and sided with buttered buns.

Lamb aficionados will love the classic Lucknowi Nalli Ghosht, where tender braised shanks sit in a piquant rosewater and spice curry. Equally delectable are the tandoori Dhuwandaar Lamb Chops, which are marinated in a special spice blend of caramelised pineapple and ginger-garlic, before the meat is smoked with garam masala and applewood for a sweet overtone.

End the indulgence with either the Gulab Jamun Flambé, where the golden dumplings are flambéed with Drambuie and served with fresh fruits; or the smoked Lychee Kulfi, homemade with natural ingredients.

7 Raffles Boulevard, Level 3, Pan Pacific Singapore Tel: 6333 1788 I rangmahal.com.sg