Rang Ma­hal

T. Dining by Singapore Tatler - - Indian - Pan Pa­cific Sin­ga­pore, Level 3, 7 Raf­fles Boule­vard, S(039595) TEL: 6333 1788 rangma­hal.com.sg

Chef Milind So­vani is back at the helm with a re­vamped menu that hon­ours its tra­di­tional roots, but with a mod­ern twist. Whet your ap­petite with the tan­doori fon­due, a shar­ing por­tion of gar­lic naan squares and grilled chicken ke­babs that you dip into an ad­dic­tively creamy cheese-tomato makhni sauce. One high­light is the char­grilled dhuwan­daar lamb chops served in an ap­ple­wood smoke-filled bell jar, which the wait­staff makes a big show of un­veil­ing. Mild in its spices, the fork-ten­der meat falls off the bone and goes well with the ac­com­pa­ny­ing mint sauce. The Pun­jabi dhaba bain­gan bharta tan­doori aubergine mash is a good coun­ter­point to the meats, and is best en­joyed with the Ker­ala-style curry, subz moilee and su­fiyani murgh biryani. Heighten your din­ing ex­pe­ri­ence with wine from the restau­rant’s ex­ten­sive list of old- and new-world se­lec­tions.


Avail­able from Sun­day to Fri­day, Rang Ma­hal’s gourmet buf­fet lunch of­fers the per­fect op­por­tu­nity to savour all the restau­rant has to of­fer in one sit­ting. With an ex­ten­sive se­lec­tion of re­gional In­dian favourites, veg­e­tar­ian and non-veg­e­tar­ian op­tions in­cluded, the food is cooked à la minute and there is also a full dessert line.


1. Roomali masala pa­pad 2. Tan­doori fon­due 3. Dhuwan­daar lamb chops 4. Gu­lab ja­mun

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