The most extensive Indian menu in town
I recently visited Rang Mahal, the Rembrandt Hotel’s signature Indian restaurant, after a long hiatus and found that nothing had changed. The food was superb, the service excellent, the room packed with diners, and the Indian musicians were singing the same golden oldies.
Located on the 26th floor, with seating for 120, Rang Mahal is the oldest Indian restaurant in the city, and Chef Rajan Misra has been running the kitchen—along with a team of Indian chefs—for fourteen years now, which probably accounts for the unchanging quality. In fact, there are bookings as far ahead as 2017, and that’s because this royal restaurant (Rang Mahal refers to the “pleasure room” of Indian kings) has one of the most extensive Indian menus in the city.
We began with the succulent Tandoori prawns (B860), which sees three jumbo prawns marinated in yoghurt, saffron, and a range of 14 spices. The only starter that could outdo this was the Raan-E-Khyber (B950), a tender lamb leg marinated for several hours in exotic spices and (surprisingly) white rum, then skewered on charcoal.
For the main course, we reveled in the popular Murgh Tikka Masala (B450), where the diced chicken is slow-cooked in a wok with tomatoes, onions, spices, as well as the Rogan Josh (B550), the famed Kashmiri dish where the pot-roasted mutton is cooked with rich onion gravy and select spices.
The restaurant also has plenty of veggie cuisine and we sampled the Bhindi Do Pyaza (B350), okra fried with red and white onions, tomatoes and spices, the Mirch Aur Baingan ka Salan (B350), whole aubergines cooked in a unique yellow gravy, and the Methi Malai Mattar (B325), a recent menu addition in which green peas are cooked in a rich gravy of cashew, cream, and fenugreek.
Accompanying our curries was an order of the light and fragrant Saffron rice (B225), as well as servings of butter and garlic Naan (B100 each). These soft naans are perfect for dipping into the irresistable Dal Makhni (B310), a favourite dish of black lentils cooked with garlic and tomatoes and topped with butter and cream
We were burping with satiated delight, but could not resist a few Indian desserts, including: Gulab Jamun (B195), soft cream cheese dumplings served hot in syrup; Gajjar Halwa (B195), a pudding made with grated carrots, whole milk, dried fruit, and nuts; and—my favorite—Kulfi Falooda (B240), authentic Indian ice-cream here made with a generous infusion of pistachio.
The wine and drink list offers a wide selection, with several reds and whites available by the glass. However we lamented that the Indian wine label Sula was not available (we were told it’s not easy to acquire in Thailand), although the Indian beer brand Kingfisher is in plentiful supply should you crave an additional taste of the motherland.
Rembrandt Hotel Bangkok
26F, 19 Sukhumvit Soi 18
Tel: 02 261 7100
Open daily: 6pm-midnight
Sunday brunch: 11am-2:30pm