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- Address
- 177A RIVER VALLEY ROAD, NOVOTEL - LVL 6, Singapore, Singapore, 179031
- Telephone
- 63386907
- Fax
- 63387794
- E-mail
- Website
- http://www.moghulmahal.com
- Votes
- 1
- Featured
- Yes
- Visited
- 81
- Hours
- 12-2.45pm/6.30-10.30pm
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Mr Niranjan Singh created Moghul Mahal in 1983 in the central city hub, High Street and it rapidly became highly acclaimed Indian restaurant. It has since then been awarded the SINGAPORE BEST RESTAURANTS AWARD from WINE&DINE and the SINGAPORE TATLER.
Moghul Mahal underwent a total transformation in 2005. Located on the sixth level of Novotel Clarke Quay, this independently operated restaurant serves authentic north Indian cuisine. This transformation has received much praise. The menu remains true to classic Indian recipes. The food is complemented by an exciting new wine list. As Moghul Mahal enters its twenty third year, the Indian restaurant continues to maintain the flavors of Indian cuisine.
The restaurant offers guests a fine dining experience, discrete service and tantalizing food that few can compete with, ensuring that our guests come back for more. The new interior combines Indian richness with moody, dramatic lighting. On entering you are welcomed by a beautiful idol of The Lord Ganesha, leading to a simple zen look with minimal décor. One would not feel being seated in an Indian restaurant until the food arrives on your table.
Reviews (1)
byRajesh Sharma, June 30, 2009
Its great dinner at Moghul Mahal in Singapore.i found a warm welcome there with an excellent service.I am very much happy that as an Indian is showing to the world that what is hospitality actually.
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 | Sanjeev Kapoor's Khana Khazana Sanjeev Kapoor is one of India's most popular chefs and author. This book is the first in the series called "Khana Khazana: Celebration
of Indian Cookery" which has been planned in order to familiarize food
lovers with long forgotten regional cuisines of India. These recipes
will open the doors to the unexplored range of recipes that had been
relegated to the archives.
A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and
local flavour. In this book the author introduces a variety of dishes that
have been perfected by our ancestors. At the same time care has been
taken to ensure that the ingredients used are easily available and if
not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi
Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra
Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the
fabulous tongue tickling recipes you will find between the two covers
of this book. They will not only bring in India's diversity into your
home kitchens but also help you to satiate the best of gourmet palates. More Sanjeev Kapoor's Cookbooks
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If you are new to Indian Cooking then your journey to learning how to cook Indian food may be a little simpler if you could see it visually. This section of the website has a number of videos of some of the most popular Indian dishes like Chicken Makhni, Chiken Tikka, Alu Gobi. We will be constantly adding new videos to this site as we come across them. All of the videos are from partner sites that have approved these videos for use on this site. See the Indian Cooking Videos |
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If you own an Indian Restaurant, an Indian Grocery Store or a blog
related to Indian food, you are entitled to your own free listing on
this website. Think of this as a free ad for you. You have the
following options for registering your site 1. Registered Listing - If you register on this site, you can submit your entries, add images and make changes all on your own. 2. Unregistered Listing - You can submit your listing but you cannot edit it. 3.
Claim Your Site - If you site or business is already listed, you can
claim your site. Once you place a claim for your site, our
administrator will get back to you within 48 hours and you can then own
the listing. Get Started Here |
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Created by HeadChef
With summer here, its time to cool off with a Citrus cooler from Tarla Dalal. |
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