Iftar Review: Rang Mahal
Restaurant Reviews

Iftar Review: Rang Mahal

A wholesome platter that is likely to make for one of the best iftars you've had in the city

Ramadan is a time for penance and prayer. It is also a time to partake in life’s joyful bounty with family and friends. With these values playing at the back of our mind, we headed for the Ramadan Iftar at Rang Mahal at JW Marriot Marquis.

This special Iftar Menu has been created for the Holy Month and aims to offer gourmet cuisine from cultural and heritage cities which find prime position on the culinary map of India.

The mood for the evening was set as we were accorded a cozy nook with sweeping views of Business Bay. We decided to begin by hydrating ourselves with some cold glasses of Tamarind Juice and Date Juice. The tamarind juice was a perfect mix of the tanginess and sweetness which was complemented with a hint of rose essence. The date juice on the other hand was too sweet for our taste buds.

Next up was the shorba, a lamb broth simmered with broken wheat. Not too heavy to make you feel stuffed even before you begin your meal and not too light to make you rush through your order.

A large platter of appetizers which included Zafrani Jhinga (Shrimps in a creamy saffron marinade), Kashmiri Murg Tikka (Chicken tikka morsels in a blend of kashmiri spices) and Raan-e-Sikander (leg of baby lamb) was placed before us and the delightful aroma that it emanated had us licking our lips in anticipation.

While the Shrimps and the Kashmiri Murg Tikka were tastefully crafted with the right blend of spices and flavours, the Raan-e-Sikander was the ‘shaan’ of the platter. Brilliantly infused with a unique blend of Lucknowi spices and slow cooked over two days to just falling apart texture so it almost melted in the mouth. A work of art deserves to be appreciated, and my partner and I showed our appreciation by devouring it right to the bone.

We were already stuffed before the arrival of the main course: Nihari Khaas (Indian Lamb Shanks stewed with caramelized onions), Murg Rizala(Stewed Chicken), Bhindi Do Pyaaza (Okra), and Lucknowi Dal which we still managed to mop up with some fresh Lahori Kulchas. Bursting at the seams we only managed to savour a few spoons of the Murgh Dum Biryani as we wanted to leave whatever little room we could spare for the dessert – Shahi Omali, a traditional Hyderabadi bread pudding.

Truly, Rang Mahal is a colourful palace that regales you with hues of delectable cuisine.