It’s as if the Maharajah went on a long vacation and returned with a renewed sense of wonder and a linen-centric wardrobe. Rang Mahal, Indian fine dining restaurant since 1971, reopened in mid-March after a year long overhaul. The restaurant’s imposing opulence has now been replaced with a lighter, but no less regal, aesthetic: think tall glass-panelled windows bathing the room in natural light, hand-tufted wool carpets, and an inviting palette of cream, champagne gold, and bronze. Ancient urlis (bronze pots) inhabit floor-to-ceiling shelves, retaining Rang Mahal’s link to unfettered tradition.

Tradition is also tastefully preserved in the semi-revamped menu, wherein European influences are tempered with age-old Indian cooking techniques. Rang Mahal signatures such as the cinnamon-scented king tandoori lobster still dot the menu, but there are new options — vegetarian and non-vegetarian — to be had, too. Portobello mushrooms, infused with a tandoor-grilled smokiness, burst in the mouth with fulsome, almost meat-like flavour. Scallops cooked on a tawa (hot griddle) are drizzled with a rich green chilli and coconut sauce. And be sure to load up on carb-favourites such as naan, updated with the earthy influence of truffle oil and Roquefort cheese.

Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6333 1788