Modern Indian cuisine virtuoso, Chef Milind Sovani has made a comeback with the leading fine dine restaurant Rang Mahal as the corporate chef and the pairing is all set to set a new high for Indian food in Singapore.
Deeming it to be a great decision due to his sincere love for food, the chef, who ran a business with 2 restaurants in Pune, took the decision of returning to Singapore to work along with the Rang Mahal Group, where food has always been a priority.
Chef Milind is no stranger to Singapore. He joined the Rangmahal Group as an Executive Chef in 2002 and conceptualized and started the brand ‘Vansh’ in both Singapore and Kuala Lumpur.
Sacrifice has to be made… even after 32 years in the F&B industry as a chef, I still go home at 1130pm. My daughter has always grown up without seeing me in the evening. This is not an easy profession, we have slough it out to get up there. The Family Grew Up Understanding the Path of a Chef with Support.
His dream of being awarded with a Michelin star came true as The Song of India was awarded with one, given the work of Chef Milind’s core kitchen team who continued to work tirelessly to carry Chef Milind’s vision and mission that in 2006, without diverting from the authenticity of Indian flavours.
Chef /Director of Song of India, Chef Milind, whose goal was and will always be to modernize Indian cuisine and take it to greater heights left for India in April 2011 where he started his own business journey.
Throughout his career of 32 years, Chef Milind has won numerous awards, been listed among finalists on platforms such as World Gourmet Summit, amongs others, he is currently heading operations as a Corporate Chef at Rangmahal’s Pan Pacific Hotel and Naumi Hotels outlets
Here’s a sneek peak into his New Power Vegetarian & Non-Vegetarian Tasting Menu which has been Launched in December 2017:
Sit back, Relax and enjoy the wait too. Get a glass of Mango Lassi (Strongly Recommended: Mango Yogurt Drink) or Masala Chaas (Fresh Buttermilk prepared with Ginger, Chili & Fresh Coriander) which is not excessively spicy or sweet at all; maintaining the sanctity of the yogurt – just as it is.
Amuse Bouche of the Day
Steam Carrot & Rice Dhokla with Chutney Caviar
This dish may remind you of our local Putu Mayam (Malay) or Idiyappam (Tamil), vermicelli without the orange colour sugar.
Starters (Choice of Vegetarian & Non-Vegetarian)
Hokkaido Scallop Pan-Seared with a Fennel & Coriander Crust & a Light Ginger Garlic Marinate
Wild Sea Tiger Prawn with a Tandoori Spice Marinade, Chargrilled in Tandoor
Soft & Succulent Spring Chicken Kabab with a Marination Made from Indian Holy Basil & Cashew Paste. Grilled in Tandoor.
Goat Cheese, Pan-Fried Patty made of Hung Yogurt & Goat Cheese with Madras Onion & Cumin.
Portobello Mushroom Stuffed with Cheese, Wild Mushrooms & Madras Onions mixed with Yogurt & Mustard; Chargrilled in Tandoor
Potato Green Peas with Mint Stuffing mixed with North Indian Spice before wrapped in the Bell Shape Crispy Samosa.
Broccoli & Zucchini Puree Soup (Shorba) with a Cream Foam on Top. Lightly Flavoured with Toasted Almonds
Main Course (Choice of Vegetarian & Non-Vegetarian)
Lamb Shank with Lucknavi Pepper Rose Jus
This is a very authentic style of cooking from the Lucknow region of India. The lamb shanks are slowly braised for over 2 to 3 hours till the entire Bone marrow is extracted to form a unique gravy. The spices used in the curry comprises a special blend of fragrant herbs and spices such as Saffron, sundried rose petals, khus ki Jad (roots of the fragrant plant) and Ittar (edible perfume).
Paneer Roulade – Homemade Cottage Cheese Roulade
The cheese roulade is stuffed with dry fruits, cheese & bell peppers, served with a gravy made from smoked tomatoes and Honey, a favourite curry with Indians as well as the Non-Indians.
Both the dishes in the main course comprise of the same side dish- The Long Grain Basmati – Saffron Rice Pulao , made with the Chef’s Secret Recipe that ensures that the rice moist & fragrant (we could make out one ingredient i.e. the rose water, which was evident due to its taste and fragrance) and the Edamame & Asparagus, is perfectly stir-fried with just a hint of Masala. Additional gravy is also served in a cup at the corner of each plate, which you may request for a repeat. Do grab a glass of red wine to pair with your main course; what suits both can be as simple as a glass of Shiraz!
Plain & Garlic Naan
These Naans are made fresh upon order. One of the “fluffyious” Naan we ever had instead of the usual ones which are slightly chewier. Both kinds of texture are good actually as long as it is not too dry and it must be fragrant. The Chef also shared that the person handling the tandoor is not easy as it is an oven that has no electric control… the temperature is always about 400 degrees plus and the experience is definitely not pleasant for a long span of time, especially if the kitchen is not like what we have these days with good ventilation and cool air.
Delhi Carrot Hot Halwa Puddings, a unique North Indian dessert made from Carrots sauteed continuously with Ghee, added the sugar and mixed with dry fruits in it. This dessert is made less sweet, as most guests are very conscious about the sweetness nowadays.
Lychee Kulfi, homemade frostie with a crushed pistachio coat. We call it the Indian ice cream which you definitely must have after your meals!
Fresh Berries which comes with a tiny green apple that has been soaked in vinegar which makes it refreshingly good.
7 Raffles Boulevard
Pan Pacific Hotel, Level 3
Opening Hours (Daily):
Lunch (12pm to 2.30pm)
Dinner (6.30pm to 10.30pm)
Tel: +65 6333 1788