'Another of our table’s favourite, the Dhuwandaar Lamb Chops (S$42) is cooked in tandoor and served covered in a glass cover while being smoked in Garam Masada and Applewood. Juicy meats with good char crisp on the outside, the chops do not have the gamy taste usually associated with lamp.'

'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.'