At 48 years old, fine dining restaurant Rang Mahal is a true stalwart, known for its classy ambience, traditional North Indian fare and impeccable service. Enter through a dim passageway which dramatically opens into its sophisticated dining hall.

The food here is exquisite. For starters, share the tandoori fondue, a platter of cubed garlic naan and succulent chicken kebabs served with a creamy cheese tomato makhni dipping sauce. The roomali masala papad is another must-try appetiser—a large, wafer-thin, spiced cracker topped with lentil crisps, onions, tomatoes, chilli and a special spice mix.

The dhuwandaar lamb chops are dramatically presented, engulfed in the fragrant aroma of garam masala and applewood. Cooked in a tandoor, it boasts a beautiful crust encasing sweet, tender meat inside. Another highlight is the parsi kheema per eeda, maska bao, or minced masala lamb with buttered bun, redolent with gravy and a runny egg which lends richness to every bite.

Finally, tuck into the addictive lychee kulfi comprising cubes of creamy, homemade lychee ice-cream with finely diced lychee.