Rang Mahal - Fine Dining Indian Restaurant

"Much like the decor, the food at Rang Mahal combines Western ingredients with Indian spices and cooking methods to yield elegant, complex creations like smoky tandoori portobello mushrooms with a sprinkling a chat masala and cheddar. The food is light yet exceedingly flavorful—you'll be satisfied without being stuffed. The $58 lunch buffet is a great way to sample a wide swath of the menu without breaking the bank." - Annette Tan

"Two words: lunch buffet The vibe Grand and formal The crowd Older and well-dressed, lots of Indian families The drinks Excellent wine The food Refined and complex North Indian food" - Annette Tan

"New dishes in Rang Mahal’s festive menu (till 7 November) include Lotus Root and Avocado Kebab, Soya Paneer and Edamame Stir Fried In Ginger And Kerala Pepper, and Wheat Germ And Barley Kheer Pudding." - Kenneth Goh

"Indian restaurant serving dishes such as chicken tikka masala and naan." - Kenneth Goh

"Rang Mahal is one of the stalwart Indian fine-dining restaurants that has a storied past. Started in 1971, the establishment is one of the oldest North Indian restaurants in Singapore that started at the now-defunct Oberoi Imperial Hotel in Jalan Rumbia. Now 47 years old, and having settled in its elegant 110-seat space in Pan Pacific Singapore over the past 16 years, Rang Mahal is showing no signs of slowing down. The restaurant could have stuck to what has kept the restaurant going for decades: traditional North and South Indian dishes. However, the restaurant ventures out of its comfort zone with its latest menu overhaul last month with new dishes making up 80 percent of the food line-up. The revamp is the brainchild of Rang Mahal’s new corporate chef, Milind Sovani, who returns to the restaurant group after more than a decade. Rang Mahal's corporate chef, Milind Sovani, introduces new dishes to the MICHELIN Guide Singapore. Rang Mahal's new menu is a culmination of chef Milind’s travel experiences around India to collect ideas and inspiration over the past five years. The chef also runs two April’s Rain restaurants in Pune, India. It is no surprise that elements of street food and regional dishes from more Indian cities including Kerala, Mumbai and Tamil Nadu make their way onto the new menu. Ayurvedic herbs, which is an integral part of India’s food culture, are also used in dishes. Chef Milind says that he has also designed dishes that are more communal and require some hands-on action as a growing number of diners are inspired by the slew of reality cooking shows and are itching for some kitchen action. We preview some of Rang Mahal's new dishes." - Kenneth Goh