We are back at Rang Mahal as Chef Milind Sovani serves up an exquisite gastronomical journey though modern interpretation of Indian Cuisine. We were truly excited to indulge in this special menu for Gastromonth 2018, a 5 course set menu at $118++ per person.
We started off with these two drink coolers Himalayan which comprises pineapple, apple and mint (left) and Karma Sutra (right) with fresh passion fruit pulp and plum. Both these drinks are priced at $14 on the a la carte menu.
An Amouse Bouche also known as an appetiser is usually served at the beginning of the meal to tantalise the palate of the diner. This Rasam foam was packed with flavour to awaken our tastebuds for the evening.
We started off with the Masala Rice Sushi which was an explosion of flavours made with a type of sticky rice (Ambemohar) from Western India. A strong aroma of mango blossoms cooked with a rich blend of Madras curry powder containing more than 26 spices burst through our mouth. This was topped with a generous serving of premium ikura roe. What a fantastic way to start the meal!
And on to the mains, we had the Sahana of the Sea that features a buttery tandoori grilled slipper lobster paired with gun powder sea sand and sesame tossed seaweed. This was an outstanding dish that was not spicy at all but an interesting play of flavours, one of the highlights of the night.
This is a sorbet made out of yuzu mint on a betel leaf, which is a good palate cleanser before we moved on to the rest of the dishes for the night.
This Spiced Roast Duck is inspired by the delectable Peking duck dish and the duck here is imported all the way from Ireland. Chef Milind mixes more than 15 spices including cardamoms and sankeshwari chilli which is then roasted in the tandoor to a crisp golden brown finish. This is paired with a fragrant Trichur curry with broccoli garlic pesto on the side. Both these elements are cooked separately to bring out the individual taste, then wrapped in delicious mini gluten free bread. This is truly a fantastic dish that is very technical and beautifully plated.
The last main dish of the night was a three-way Mushroom on Brown Rice Khichdi Risotto-style accompanied with sour cream raita. This is a traditional Indian porridge which is common for mothers to feed their kids with on a daily basis in India with a dash of ghee oil. The sour cream was on the heavy side but certainly delicious and presented perfectly.
We ended with the Gulab Jamun & Rabi for dessert, which is an interpretation of a classic Indian deep fried milk dough, soaked in thickened sweet milk flavoured with saffron and cardamom. This was served four ways in a deconstructed manner inspired by the four stages of life. Be prepared for a live presentation of this dessert's plating right at your table.
We had a splendid evening and was truly blown away by the creativity and execution of the dishes that was crafted by Chef Milind, a three-time winner of the "Asian Chef of the Year" and who has been a chef to India's former prime ministers.
Rang Mahal participates in GastroMonth for the second time from 1st - 30th September 2018 as part of the Michelin Dining Series and in conjunction with the Singapore Grand Prix. Pre book your tickets here.
A vegetarian degustation menu is also available upon request when making the booking.