Rang Mahal is a gourmet buffet spot by day and Indian fine dining concept by night. Its new menu, unveiled in March 2018, showcases Chef Milind’s modern take on Indian fare.
Housed in Pan Pacific Hotel, this restaurant boasts a lavish setting with dim lights and comfy seats to make your dining experience even more intimate.
For starters, we were served the Tomato Saar, Mulethi Herb Foam ($20). Chef Milind makes use of molecular gastronomy techniques to create a Mulethi, or sweet liquorice foam, which is rich in anti-oxidants and possesses multiple medicinal benefits. This tangy tomato soup was light, and is sure to whet your appetite.
Roomali Masala Papad ($15) is a starter reminiscent of a pizza, with Sev (lentil crispies), red onions, and green chilli scattered generously on a thin tortilla fried off on an overturned wok.
Although it looks like a pizza, it tasted more like a taco than anything else.
The tortilla gave the dish a delightful crunch, while the red onions and the green chillies brought the heat. It can get a little too spicy, but you can always pick the green chillies off if they’re not to your liking.
To combat the heat, you could get the Bombay Pani Poori ($25), which comes with empty shells into which you add spiced water and moong beansprout stuffing.
This version differs from the traditional Pani Poori, as you’ll get to customise the number of bean sprouts and amount of spiced water going into your semolina shells.
I was kind of sceptical of the spiced water initially, but when I tasted the Pani Poori, the tangy tamarind in the water erased all my doubts. The combination of the crispy shell, bean sprouts and water made for a savoury bite which is pretty easy on the palate.
One piece of advice I’d give is to portion of your bean sprouts carefully, as there may not be enough to fill all the shells. That aside, this Pani Poori may easily be my favourite out of all the dishes we tried.
Tandoori Duet of White and Green Asparagus ($35) showcases fresh stalks of asparagus marinated in mustard and cheese. Every piece of asparagus was sweet and tender, and the mild flavour gave us a brief respite from the spices present in all the other dishes.
The Tandoori Fondue – An Ensemble of Kebabs ($58), is another one of Chef Milind’s modern rendition of classic Indian fare. Made up of about five cheeses including Cheddar, Gruyere, and Emmental, this cheesy dip made the kebabs even more indulgent.
Each portion comprises of four types of tender chicken kebabs, and garlic naan cubes. While this fondue was created with sharing in mind, it’s so addictive you’ll want the whole thing to yourself.
The Dhuwandaar Lamb Chops ($42) were tender, juicy, and mild. Great for people who aren’t too keen on gamey meats but still want to give lamb a try. The best way to savour them is to use your hands, go on, don’t be shy.
The Butter Chicken Bao ($42 for four pieces) is another must try. These little sliders are composed of steamed naan buns, which are more substantial and more firm than regular buns.
They’re also a whole lot chewier, which will make this dish even more fun to eat.
The butter curry chicken itself was fragrant, creamy, and seasoned just right. It was also not too spicy, which means that it’s a dish that can be enjoyed by everyone.
Subz Moilee ($36) is a vegan-friendly curry dish, comprising various seasonal vegetables stewed in a creamy coconut curry. This curry pairs exceptionally well with rice, as it’s “lemak” enough without being overly heavy.
Parsi Kheema Per Eeda, Maska Bao ($55) comes with a minced lamb curry, soft boiled egg, and baked rolls which are to be dipped into the curry.
When eaten alone, the Kheema was a little too salty. However, that wasn’t too big of an issue when we ate it with the buns. Like the Subz Moilee, this curry pairs well with the fluffy rice served at Rang Mahal.
The best way to end any meal is with desserts. Rang Mahal’s Gulab Jamun Flambé ($25) is a dessert that’s just as spectacular as the other dishes.
It features Gulab soaked in rose saffron nectar, then set alight with Drambuie liquor. This Gulab wasn’t as sweet as usual as it isn’t submerged in syrup. The fruit pieces which accompany the dessert also helped to act as a palate cleanser, and lighten the whole dish.
The Lychee Kulfi ($20) is made in-house, with only three ingredients: evaporated milk, sugar, and lychee. This icy treat was thicker than regular ice cream, so be sure to expect a super smooth mouthfeel that’ll make you melt on the inside.
Rang Mahal’s fresh take on Indian cuisine is a spectacle not to be missed. Although it may be relatively pricey, the quality you get will make every cent worth it.
Expected Damage: $80 – $150 per pax
