Rang Mahal

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.

TATLER TIP

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.

SIGNATURE DISHES

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