The name Rang Mahal comes from the word for pleasure houses where the ruling maharajas would wine, dine and be entertained. These days you don’t have to be a maharaja to get that kind of treatment. Rang Mahal has succeeded in bringing Bangkokians grand Indian dining in a stuffy yet opulent setting, thanks to the heavy maroon drapes, elegant gold-plated cutlery, traditional paintings and beautiful chandeliers. Service is also still exceptional after all these years and so is the food—exuding delicious and authentic flavors of Punjab. We highly recommend you order one of their three sets: The vegetarian Maharan, the Maharaja or the Rangmahal Special. Two is sufficient between three people. You’ll get a couple of appetizers, like the Punjabi samosas, to get you going and a few main courses, and desserts. However, if you choose to go a la carte, you must order the paneer tikka badshahi, soft pieces of barbequed cottage cheese sprinkled with just enough spice to complement their delicious dips mint, tamarind or our absolute favorite, mango chutney. For a main course, their Roganjosh Kashmiri, hearty but tender pieces of goat meat cooked in a rich tomato-based sauce, works beautifully with the jeera rice, long grains of Basmati rice seasoned with cardamom and sprinkled with deep-fried onion. If not rice, their tandoori naan, is like perfect straight out of the oven pizza dough, except much healthier. For a warm dessert, their gulab jamun hits the nail on the head. And you know what else is really sweet? The view. It’s the perfect finish to a perfect meal. Corkage B500.
