Table by Rang Mahal

Offering contemporary and delicious Indian cuisine, Table by Rang Mahal is a relaxed bistro-​style dining concept from the award winning Rang Mahal group of restaurants. Located at the ground floor of Naumi Hotel, with direct street access, Table has been tastefully designed with an open dining room concept. Shades of white, gold and grey give a fresh look and floor to ceiling mirrors amplify light and space.
TULSI SHERBET
A delightful concoction consisting of basil, lemon, ginger and spices! The perfect drink to enjoy on a warm summer night in Singapore!
A very refreshing and cooling drink to have. For one who do not like basil, it really tastes very good.
Tandoori Paneer ($ 20)
A traditional Indian favourite — Indian cottage cheese marinated in yoghurt masala and grilled in a tandoor.
One never knows that it is cheese until we see the menu. There is none of the usual strong cheese smell or taste. I have thought that I am having grilled tofu.
Bombay Pani Pani ($ 9)
A classic savoury snack made of semolina puffs, chilled spice water, sweet tamarind chutney and mint chutney. To eat this, first put abit of the sweet tamarind chutney or mint chutney into the puff, follows by pouring some of chilled spice water into it. Eat it in a mouthful. I could feel all the different flavours in my mouth all at once. Interesting snack item.
Chilli Cheese Kulzza ($ 10)
Think pizza, but Indian-​inspired.
Warm, melty with a tinge of chilli and coriander, these flat breads are stuffed with yellow cheddar and make prefect appetizers to any meal.
It is like habing cheese pizza with chilli sauce to dip with. Interesting and different from the traditional dishes.
Murgh Angar ($ 20)
Tender, juicy chicken chunks coated with a red chilli marinade.
It is actually tandoori chicken, made with a marinade of 12 ingredients which includes cashew nut, ginger, bell pepper, yogurt and chilli. It is tender and tastes quite flavourful with a kind of nutty taste that reminds one of the satay sauce.
Lamb Biryani ($ 24)
A meal fit for a king.
Indulge in our rendition of fragrant basmati rice, tender lamb chunks and splashes of saffron and mint. It kinds of reminds us of the chinese version of claypot rice. The rice gives an even yellow color after mixing together.
Garlic /​Butter Naan ($ 5 per serving)
Crispy and fluffy, layers of fresh bread peppered with garlic bits or infused with luscious butter.
Butter Chicken ($ 24)
Creamy house tomato gravy with chicken chunks.
The chicken pieces are very tender and flavourful, with a melt in the mouth texture. I could mop up lots of the gravy with the fluffy and garlicky naans.
Prawn Curry ($ 27)
A medley of sweet peppercorns, coriander and a spritz of lemon.
Seldom see prawn curry in Indian restaurant. This version here is not bad except that it is more on the salty side for me.
Dessert Trio ($ 14)
Rasmalai — Cheese dumplings with reduced cardamom flavoured milk
It does not taste like cheese and has a cloub like texture. Interesting.
Gulab Jamun — Indian dumplings in cardamom syrup
The version here has a golden brown color instead of the usual cream milk color. It tastes light and not as sweet as the usual version at other restaurants.
Table’s Pop –Sugar free popsicle made with strawberry slices, fresh coconut and chia seeds
Surprisingly I could not taste the strong taste of chia seeds. It is not too sweet and quite refreshing.
Masala Tea ($ 6)
A freshly brewed Indian spiced tea
It is made of 7 different ingredients which includes cloves, bay leaves, ginger, water and milk. I am surprised that it is served without sugar added. Most places usually served it in a quite sweeten version. It tastes quite strong and fragrant.
Overall the food is delicious and not as sweet as the traditional version which I feel most will be able to accept. Interesting restaurant which does not look the traditional dark looking ones. It breathes a fresh air with its bright and open concept.

Excellent service. I even had a chat with the waiter and the kebabs and curries are excellent, even though you should just slow down and enjoy the ambience (I was having dinner) rather than trying to wolf down your food. Small black stools are placed next to some tables; that is for you to place your bag (if you have one) instead of leaving it on the floor.

Indian Fine Dining is a rarity in Singapore and one of the famous one is no other than Rang Mahal at the swanky Pan Pacific Hotel. Well, there’s no need to break the bank though as Rang Mahal has opened a younger and more contemporary sister restaurant at Naumi Hotel. Table by Rang Mahal is a relaxed bistro-​style dining concept from the award winning group.
The restaurant is conveniently located on street level, right next to the lobby of the hotel.
A contemporary open concept dining room concept is at play here at the boutique hotel nestled in the heart of the city.
V and i started with a clear asparagus soup (a little salty for our liking) and the Chilli Cheese Kulzza. The fresh fluffy bread packed with mild yellow cheddar, piquant chili and fresh coriander was extremely addictive and tasted way better than it looked.
We then sampled the Executive Set Lunch which is available in both non-​vegetarian and vegetarian options. The dishes were elegantly presented on a wooden tray and i liked that the portions weren’t huge and there is a variety of items. Each set is served with a choice of naan and comes with some sides. From left to right): Dal Tadkewali– yellow lentils tempered with onion, tomato and cumin; Brown and red rice pilaf with cumin and Gobi Matter– cauliflower tossed with peas, ginger and coriander. The rice was the most boring of the lot.
Here is the Tandoori Mushroom and Tandoori Paneer Tikka (foreground). I loved the fresh button mushroom in herbed spice yogurt (very creamy) but the paneer (Indian cottage cheese) was rather plain imo. I would have preferred it cooked with creamy spinach (call me boring but wev).
The non veg version: Murg Angar and Tandoori prawn. Tender cubes of chicken in a yogurt and red chili marinade. The tiger prawn is a little on the dry side but kinda expected as it had undergone the tandoori treatment.
I must say that Table does really good breads. The naans were also irresistible and i keep mopping the lentils up with them. I wished there were other gravy though. A wholesome five grain flour is used to prepare the naan (quinoa, soya, ragi, sorghum and gram).
Table also served Indian classics such as tasty Chicken Tikka with cubes of chicken marinated in robust yogurt and red chilli to the more unique Bengali Fish masala — fresh sea bass fillets tossed in mustard and spices. These are available during dinner.
We ended the meal with some Table’s Pop, a sugar-​free popsicle made with fresh raspberry and coconut infused with chia seeds. I never quite enjoyed the iciness of popsicles as it kinda compromises on the robustness of the flavors.
The Masala tea rounded up the meal nicely. Rich, thick and flavorful but there could always be more spice.
As Table by Rang Mahal is the resident restaurant of Naumi Hotel, it does everything from breakfast to supper and drinks and includes international fare as well. The buffet breakfast is priced at $ 22/​pax, while the executive set lunch is priced at only $ 15/​pax. Do check them out if you’re looking for a different Indian cuisine dining experience from the usual greasy hawker spots.