Rang Mahal Appoints Milind Sovani as Corporate Chef

Rang Mahal at Pan Pacific

Singapore, Wednesday 19 July 2017 - Rang Mahal appoints Chef Milind Sovani to lead Rang Mahal’s Restaurants as part of the group’s international growth. With over 25 years of experience, Chef Millind will help establish a strong foothold in leading the culinary team for the group globally.

Chef Milind, whose first stint in Singapore was with Rang Mahal between 2002 and 2005, now comes full circle with his return to the group. He returns to Singapore after spending the last 5 years in India where he has gone back to basics in focusing on the nuances of Indian spices and also researching on Ayuverdic approach to Indian cuisine. Chef Milind joins Rang Mahal with a new vision and passion that will continue Rang Mahal’s pursuit in culinary excellence.

“As we grow, we wish to extend our dining experience in continuing to delight diners by challenging diner’s perception and expectation of Rang Mahal’s multifaceted cuisine. With Chef Milind’s adept knowledge, we feel this is the perfect marriage for Rang Mahal at this juncture” shares Ritu Jhunjhnuwala, Managing Director of Rang Mahal Restaurants.

Rang Mahal’s history stretches back to 1971 when it was originally housed in the Imperial hotel. Over the decades, it has stood resilient in the face of economic downturns, changing trends and strong competition by continuously evolving with the changing times. True to its legacy, Rang Mahal has been a preferred restaurant of choice for heads of state, dignitaries and celebrities and continues to stay relevant by its continues endeavour in re-inventing itself whilst keeping to its roots and authenticity.

“With the wealth of experience we have amassed over 45 years, we recognise that diner’s today are very perceptive and seek more than just exceptional cuisine. As pioneers in Indian fine dining, we want to pave the way in offering a more holistic approach to Indian cuisine through freshest ingredients prepared with soul in uplifting the well-being of the diners which is central to our philosophy,” further adds Ritu Jhunjhnuwala.

Chef Milind is no stranger to the dining scene in Singapore where he has amassed a bevy of awards locally and internationally and led award-winning restaurants. He will now steer the culinary team in this next phase working towards a new menu that offers the diversity of what Indian cuisine has to offer with a touch of tradition and an approach of modernity.

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