In the Mood for

From clas­sic cur­ries to tapas-style tan­doori and tikka fon­dues, we put some of the is­land’s hottest In­dian eater­ies to the test. Rang Ma­hal

Expat Living (Singapore) - - Wine & Dine - – Amy Green­burg

Level 3 Pan Pa­cific Sin­ga­pore 7 Raf­fles Boule­vard 6333 1788 | rangma­hal.com.sg All-around el­e­gance

The mood: Con­tem­po­rary-chic with high ceil­ings, earth tones and touches of gold, the Rang Ma­hal din­ing room is sleek and so­phis­ti­cated – and take a peek into the beau­ti­ful pri­vate room! Equally re­fined is the menu of con­tem­po­rary takes on In­dian clas­sics by award-win­ning Chef Milind So­vani. The ser­vice is ex­cel­lent, the staff knowl­edge­able and the wine list mas­sive, which all makes for a great spe­cial-oc­ca­sion spot!

The food: Ev­ery­thing here is de­li­cious (as it should be, with prices this punchy!). Our favourite starters in­cluded the per­fectly cooked and flavoured ajwaini tan­doori black cod ($ 60) and the creative but­ter chicken bao ($ 42) – four soft, steamed buns filled with rich but­ter chicken. Next time, I’d love to come with a group and try the tan­doori fon­due – chicken ke­babs and naan cubes that can be dipped in cheese sauce with tomato makhni.

While I loved the chicken tikka masala ($46), my favourite main was the fish Alleppey curry ($48) – fish fil­lets in spicy co­conut curry; soak up the sauce with some tan­doori roti ($9). If you want to try a bit of ev­ery­thing, I’d sug­gest order­ing the “Gourmet Thali” ($108 per per­son; veg­e­tar­ian and non­veg­e­tar­ian ver­sions avail­able), which in­cludes a soup, amuse bouche and a tast­ing plat­ter with dif­fer­ent cur­ries, dhal, veg, rice and naan – the crispy okra is su­per ad­dict­ing, and the dal ma dumpukh (black lentils slow-cooked for 48 hours) is also del­ish. Plus, there’s a dessert se­lec­tion that in­cludes sin­fully good gu­lab ja­mun (dough­nut-like balls in sugar syrup).

The must: Our favourite of the night was the lah­sooni jhinga ($60) starter – four tan­door-grilled prawns in burnt gar­lic mari­nade. The large prawns were so juicy and flavour­ful, we couldn’t get enough!

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