Rang Mahal's signature dish, consistently ranked Bangkok's best butter chicken across blind tastings. Chef Amit's version uses whole chicken breast marinated in yogurt and spices, char-grilled in the tandoor, then braised in a sauce of tomatoes, cream, butter, and a subtle blend of garam masala. The sauce coats each bite with a silky consistency—neither too thick nor too thin.
Tips from diners
Order this first to establish the baseline—you'll taste how refined the cream-to-tomato ratio is compared to other Indian restaurants.
Use warm naan to soak up every last drop of sauce. Ask for extra naan (60 THB per basket) if you want to be thorough.
A showstopper presentation: a full leg of lamb marinated in a blend of yogurt, ginger, garlic, and traditional spices for 24 hours, then roasted on a rotating spit. The exterior develops a charred crust while the interior remains pink and juicy. Chef Amit's version emphasizes the lamb's natural flavor rather than masking it with heavy spices.
Tips from diners
This dish requires 48-hour advance notice due to its size and preparation. Call ahead and ask Chef Amit about the current lamb sourcing—he changes suppliers seasonally.
Order this for 4+ people. A single leg serves 4-5 generously. It arrives tableside and staff will carve it with ceremony.
A lighter starter: golden-fried pastry parcels containing potatoes, peas, and spices. Served with two chutneys—one cooling mint, one tangy tamarind. Each samosa arrives hot enough to steam when broken open. The vegetable filling is chunky rather than pureed.
Tips from diners
Eat samosas while they're piping hot—they lose appeal as they cool. Dip in tamarind chutney, not mint, for the best balance.
This is one of the few vegetarian starters worth ordering here. If vegetarian, consider making this your main alongside dal makhani.
A rich, warming curry featuring tender lamb shoulder slow-cooked in a sauce of tomatoes, yogurt, and warming spices including cardamom, cinnamon, and cloves. The name 'Rogan Josh' translates to 'red oil'—the fat-laden sauce is the heart of the dish. Unlike the butter chicken, this emphasizes spice complexity over creaminess.
Tips from diners
This is warming but not fiery—the heat builds slowly over the meal. Pair with raita (yogurt side) if you're sensitive to cumulative spice.
Order this alongside butter chicken to experience two opposite flavor profiles—cream-forward versus spice-forward.
A single lamb shank, marinated in yogurt and spices, and grilled in the clay tandoor until the meat becomes so tender it shreds from the bone with a fork. The exterior is charred, sealing in juices. Reviews consistently mention the textural contrast between the crispy crust and the melting interior.
Tips from diners
Embrace the messiness—use your hands to pull meat from the bone. Ask for napkins preemptively.
Order this during evening service (after 5:30 PM) when the tandoor has reached peak temperature. The overnight marination makes this better than lunch versions.
An award-winning North Indian restaurant on the 26th floor of the Rembrandt Hotel, Rang Mahal has held Thailand Tatler's Best Restaurant honour for over a decade. Master Chef Amit specializes in tandoori preparations and slow-cooked curries—the butter chicken repeatedly ranks as Bangkok's best in blind tastings. The Maharaja-inspired interior features white colonnades and live Indian music.
Reserve ahead, especially for weekend dinner service. The 26th-floor location has limited capacity and weekends book 1-2 weeks out.
Request a window table during early evening (6-7 PM) for sunset views over Bangkok. The restaurant faces east, so sunset timing isn't perfect, but dusk light is stunning.
Live Indian music plays from 7 PM onwards most nights. Dinner before 7 PM is quieter; after 8 PM it gets festive. Choose timing based on your mood.
The wine list features Indian wines that pair well with North Indian cuisine. Ask the sommelier about lesser-known options—the mainstream list skews toward overpriced bottles.
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