Moghul Mahal Restaurant

About Moghul Mahal Restaurant

Operating since 1983, Moghul Mahal Restaurant is an established institution for authentic North Indian dining in Singapore. Founded over four decades ago, it is widely regarded as one of the long-standing cornerstones of the local Indian dining landscape, stewarded by owners Mr Niranjan Singh and Manjit Kaur alongside experienced chefs Anand Singh Rawat, Lal Parshotam, and Pankaj Kumar.

Now situated on Level 3 of the Singapore Khalsa Association on Tessensohn Road, the restaurant offers an inviting setting divided across two distinct spaces: a main dining hall seating 60 guests and a private hall named 'Rangrez' seating 40 guests. Known for fine North Indian dishes made with freshly blended spices and charcoal-grilled tandoori specialties, Moghul Mahal accommodates family gatherings, corporate celebrations, and daily dining with equal warmth.

Moghul Mahal: Four Decades of Authentic North Indian Tradition in Singapore

Established in 1983, Moghul Mahal Restaurant stands as a pioneering institution in Singapore’s culinary landscape. At a time when authentic North Indian establishments were few and far between on the island, the restaurant introduced diners to the uncompromised spices, charcoal aromas, and slow-cooking techniques of northern subcontinent kitchens. Over four decades and several location changes, the restaurant has earned a enduring reputation among generations of loyal patrons, continuing to operate under the ownership of Mr Niranjan Singh and Manjit Kaur.

Today situated on the third floor of the Singapore Khalsa Association on Tessensohn Road, Moghul Mahal preserves the classical culinary craftsmanship established by its founding team. Kitchen operations are directed by seasoned chefs Anand Singh Rawat, Lal Parshotam, and Pankaj Kumar, who continue to source whole spices, prepare daily blends, and rely on traditional live-charcoal tandoor cooking.

The Art of the Clay Oven and Mughlai Curries

The cornerstone of Moghul Mahal’s menu lies in its clay-oven appetizers and slow-simmered curries. Drawing on royal Mughlai recipes, the charcoal tandoor imparts gentle smokiness to tender proteins and breads. Signature starter platters highlight Reshmee Kababs marinated in cheese, cream, cardamom, and ground cashew nuts, alongside deeply charred Barha Kababs featuring spice-rubbed lamb chops slow-cooked on coal embers. For celebratory centerpieces, the restaurant prepares Moghul Raan—a charcoal-grilled leg of lamb served with rum.

Curries and gravies receive equal patience. The kitchen’s Dal Makhni simmers whole black lentils for hours over low flame, yielding a velvety, creamy consistency without overpowering the subtle spicing. Chicken Makhni balances roasted chicken tikka pieces in a buttery tomato gravy scented with crushed kasoori methi (dried fenugreek leaves), while Gosht Zaikaidar curries span milder slow-cooked Kashmiri Rogan Josh to hot vinegar-laced vindaloo.

Vegetarian Riches and Tandoori Breads

Vegetarian cooking has always held prime standing at Moghul Mahal, mirroring traditional North Indian home and banquet tables. Options range from charcoal-roasted Baingan Bharta—mashed eggplant sautéed with onions and tomatoes—to Dum Aloo Kashmiri, where potatoes are stuffed with paneer and dried fruits before resting in spiced cream sauce. Fresh cottage cheese stars across dozens of variations, including Karai Paneer with bell peppers and paneer bhurjee.

No North Indian meal is complete without breads pulled fresh from the tandoor walls. The selection ranges from crisp, multi-layered Laccha Paratha and feather-thin Roomali Roti to stuffed paneer kulchas and fragrant garlic naans, offering the perfect accompaniment for dipping into rich gravies and biryani gravies.

Gathering at Khalsa Association

Moghul Mahal’s home on Level 3 of the Khalsa Association accommodates both casual evening diners and large community banquets. The floor is split into two areas: a main dining hall accommodating up to 60 diners and an adjoining private room named 'Rangrez' that seats up to 40 guests for corporate dinners, birthday parties, and family milestones. With dedicated event catering menus and full service overseen by General Manager Akhil, Moghul Mahal continues its four-decade legacy as a welcoming gathering place for lovers of classic Indian cuisine.

Signature items

• Chicken Chikori
• Barha Kabab
• Chicken Makhni
• Dal Makhni
• Moghul Raan
• Reshmee Kabab

Menu

Chaat

• Aloo Chaat — Baby potatoes with tamarind dressing, topped with onion and chillies
• Papri Chaat — Crisp wafers topped with potatoes, chickpeas, yogurt, and tamarind
• Chicken Chaat — Cubes of chicken tikka topped with onions, chillies, and tamarind dressing

Shorba

• Sweet Corn Soup — Warm comforting sweet corn soup
• Tomato Soup — Traditional spiced tomato soup
• Chicken Soup — Hearty chicken soup infused with subtle spices

Pakoras

• Palak Pakoras — Chopped spinach leaves dipped in seasoned batter and fried golden
• Mix Pakoras — Assorted vegetable fritters served with chutney
• Chilli Pakoras — Deep-fried green chillies stuffed with seasoned potato
• Paneer Pakora — Cottage cheese pieces dipped in lentil batter and fried
• Onion Bhajia — Finely sliced onions battered and fried crispy

Desserts

• Gulab Jamun — Soft golden milk dumplings soaked in warm sugar syrup
• Rusmalai — Cottage cheese discs immersed in saffron and cardamom flavoured milk
• Kulfi — Traditional dense Indian ice cream with cardamom, saffron, and nuts
• Gajar Halwa — Grated fresh carrots slow-cooked with milk, ghee, and nuts
• Ice Cream — Choice of chocolate, vanilla, or strawberry scoops

Shuruaat

• Vegetable Samosas — Savoury fried pastries filled with spiced potatoes, peas, and chilies
• Chicken Samosas — Pastries filled with spiced minced chicken, onions, and cilantro
• Vegetable Cutlet — Crisp tender patties made with mixed vegetables and herbs
• Aloo Tikkis — Spiced potato patties served with sweet chutney
• Hariyali Kebab — Spinach and vegetable patties fried and served with mint chutney

Beverages

• Juices — Choice of orange, mango, or lime juice
• Fresh Lime Soda — Chilled soda with freshly squeezed lime, available sweet or salted
• Soft Drinks — Choice of Coke, Sprite, Diet Coke, or Soda
• Ice Lemon Tea — Refreshing iced lemon tea
• Mineral Water — Bottled drinking water
• Sweet or Salted Lassi — Thick, creamy traditional yogurt shake served sweet or salted
• Mango Lassi — Creamy blended yogurt beverage infused with sweet mango pulp

Sabzi Mandi

• Dal Tarka — Yellow lentils tempered with cumin seeds, tomatoes, onions, and spices
• Dal Makhni — Black lentils slow-cooked overnight and finished with rich cream
• Chana Masala — Chickpeas cooked in a spiced tomato and onion sauce
• Aloo Gobi Punjabi — Cauliflower florets and potatoes stir-fried with onion, garlic, and tomato
• Aloo Methi — Diced potatoes stir-fried with fragrant fenugreek leaves
• Aloo Jeera — Potatoes tempered with toasted cumin seeds and ground spices
• Sabz Makhni — Fresh seasonal vegetables cooked in a creamy tomato sauce
• Navratan — Assortment of vegetables and nuts cooked in a rich creamy gravy
• Vegetable Jalfrazi — Stir-fried mixed vegetables tossed with capsicum and red chillies
• Mattar Methi Khumb — Peas and mushrooms combined with fenugreek leaves and fresh cream
• Baingan Bharta — Charcoal-roasted smoky eggplant mashed and sautéed with spices
• Bhindi Do Pyaza — Fresh okra sautéed with double the onions, tomatoes, and traditional spices

Murgh Lajawab

• Punjabi Chicken — Succulent chicken pieces cooked in a mild house special gravy
• Chicken Tikka Masala — Chicken tikka cooked with ginger, tomato, chilli, and coriander
• Karai Murg — Boneless chicken cooked with tomato, capsicum, peppercorns, and karai masala
• Kashmiri Chicken — Chicken chunks in a mild cream sauce with raisins and almonds
• Chicken Makhni — Chicken tikka simmered in kasoori methi flavoured tomato gravy
• Chicken Do Pyaza — Chicken cooked in a thick sauce with half-fried onions

Roti & Breads

• Plain Naan — Traditional unleavened flatbread baked in the tandoor
• Garlic Naan — Tandoori flatbread topped with minced garlic and herbs
• Butter Naan — Soft tandoor-baked flatbread brushed with melted butter
• Cheese Naan — Tandoori flatbread stuffed with melted cheese
• Kashmiri Naan — Sweet flatbread stuffed with nuts and dried fruits
• Keema Naan — Tandoori flatbread stuffed with spiced minced meat
• Masala / Onion Kulcha — Leavened bread stuffed with spiced mashed onions or potatoes
• Paneer Kulcha — Clay-oven bread stuffed with spiced crumbled cottage cheese
• Tandoori Roti — Whole wheat flatbread baked directly against the tandoor walls
• Roomali Roti — Ultra-thin, soft handkerchief-style flatbread
• Laccha Paratha — Multi-layered crispy whole wheat flaky flatbread
• Pudina Paratha — Layered wheat flatbread layered with aromatic mint leaves
• Bhatura — Deep-fried puffy leavened bread
• Poori — Pair of golden, puffed deep-fried whole wheat breads

Accompaniments

• Salad — Fresh garden salad
• Fried Papad — Crisp fried papadum
• Masala Papad — Crispy papad topped with seasoned onions, tomatoes, and herbs
• Dahi — Plain fresh yogurt
• Raita — Cool yogurt side dish with choice of cucumber, aloo, mix, or boondi
• Onion Chutney Achar Set — Assortment of sliced onion, chutney, and Indian pickles

Gosht Zaikaidar

• Mutton Curry — Tender mutton cubes cooked with tomato, onion, and ground spices
• Rogan Gosht — Mild Kashmiri lamb delicacy flavoured with ginger and aromatic herbs
• Saag Gosht — Tender cubes of mutton simmered in spiced pureed spinach
• Mutton Vindaloo — Fiery mutton curry cooked in a tangy, hot spiced sauce
• Keema Mattar — Minced mutton cooked with green peas and spices
• Mutton Masala — Mutton cooked in a rich, thick curry sauce
• Mysore Mutton — South Indian royal mutton dish with a distinct blend of southern spices

Paneer Ka Bhandar

• Saag Paneer — Cottage cheese cubes gently cooked in a spiced spinach puree
• Mattar Paneer — Fresh green peas and cottage cheese prepared in a spiced curry
• Paneer Makhni — Cottage cheese simmered in a kasoori methi flavoured tomato gravy
• Karai Paneer — Cottage cheese cooked with capsicum, onion, and peppercorns in karai masala
• Paneer Bhurjee — Scrambled cottage cheese tossed with capsicum, onions, and spices
• Malai Kofta — Paneer and potato dumplings simmered in a creamy cashew-tomato gravy
• Dum Aloo Kashmiri — Potatoes stuffed with cottage cheese and dry fruits in cream sauce

Samundari Khazana

• Fish Curry — Boneless fish fillets cooked in a traditional curry sauce
• Fish Masala — Marinated fish cooked with tomatoes, spices, and fresh herbs
• Fish Methi — Fresh fish prepared with aromatic fenugreek leaves and cream
• Fish Goa Curry — Fish simmered in coconut cream with garlic and chillies
• Prawn Curry — Prawns simmered in a classic homestyle curry sauce
• Prawn Masala — Succulent prawns cooked in a rich, spicy, flavourful gravy
• Prawn Malai Curry — Prawns cooked gently in a mild cream and cashew nut gravy

Basmati Ka Khazana

• Basmati Rice — Fluffy steamed white basmati rice
• Biryani Rice — Aromatic basmati rice infused with saffron and cardamom
• Peas Pillau — Basmati rice gently cooked with sweet green peas
• Jeera Rice — Basmati rice delicately flavoured with roasted cumin seeds
• Kashmiri Pillau — Rice cooked with garden vegetables, dried fruits, and spices
• Veg Biryani — Fragrant basmati rice layered and cooked with mixed vegetables
• Chicken Biryani — Basmati rice and chicken slow-cooked with spices, served with gravy
• Gosht Biryani — Aromatic rice slow-cooked with tender mutton pieces and gravy
• Chicken Fried Rice — Wok-fried rice tossed with chicken, egg, and bell peppers

Tandoor Ke Ghar Se

• Tandoori Chicken — Classic chicken marinated in spices and charcoal-grilled
• Tandoori Jhingey — Tiger prawns spiced with garlic, peppercorns, and coriander
• Fish Tikka — Seasoned and roasted cubes of boneless fish
• Chicken Tikka — Boneless chicken breast pieces cooked in the clay oven
• Paneer Tikka — Chargrilled cottage cheese with capsicum, tomato, and onion
• Seekh Kabab — Minced meat seasoned on skewers and grilled juicy in the tandoor
• Boti Kabab — Flavoured tender cubes of lamb cooked in the tandoor
• Reshmee Kabab — Chicken marinated with cardamom, cream, cheese, and cashew nuts
• Barha Kabab — Lamb chops flavoured with herbs and slow-cooked over charcoal
• Mixed Grill — Sizzling combination of roasted tikka and kebabs cooked with red chilli
• Seafood Grill — Sizzling combination of fish and prawns cooked with red chilli

Moghul Mahal Ki Pasand

• Chicken Chikori — Spinach-flavoured rice served with cream chicken, egg, and edible silver paper
• Pepper Chicken — Chicken cooked with black pepper and served sizzling hot
• Chicken Chilly Fried Pakora — Succulent chicken cooked with red chillies, served sizzling
• Mockduck Grill — Soybean chunks cooked with dry red chillies on a sizzler
• Vege Sampler — Platter of paneer tikka, samosas, hariyali kebab, and vegetable cutlet
• Meat Sampler — Platter of tangri kebab, fish tikka, seekh kebab, and chicken tikka
• Moghul Raan — Tender leg of lamb charcoal grilled and served with rum

Frequently asked questions

Where is Moghul Mahal Restaurant located?

The restaurant is located at 2 Tessensohn Road, #03-01 within the Singapore Khalsa Association building (Singapore 217646).

What are the operating hours?

Moghul Mahal is open Tuesday through Sunday for lunch from 11:00 am to 2:30 pm and for dinner from 6:00 pm to 10:30 pm. It is closed on Mondays.

Can the restaurant accommodate private parties and events?

Yes. The restaurant has a 60-seat main dining hall as well as a separate 40-seat private hall named 'Rangrez', with tailor-made catering menus available for corporate events and family functions.

Does Moghul Mahal have vegetarian choices?

Yes. The menu includes extensive vegetarian sections including paneer dishes, vegetable pakoras, samosas, stuffed breads, lentil curries, and vegetable biryani.

How can I make a table reservation or banquet enquiry?

Reservations can be booked via their website or by calling (65) 6338 6907 or emailing [email protected].

Tips

• {"body":"If hosting a gathering or family milestone of up to 40 guests, ask to reserve the dedicated Rangrez hall for a private dining setup.","title":"Book 'Rangrez' for Private Dining"}
• {"body":"Look under the 'Moghul Mahal Ki Pasand' section for Chicken Chikori, a distinctive combination of spinach rice topped with creamy chicken and silver leaf.","title":"Don't Miss the House Specialty Chicken Chikori"}
• {"body":"Take note of the afternoon break between 2:30 pm and 6:00 pm when planning lunch meetings or early dinners.","title":"Split Lunch and Dinner Sittings"}

Good to know

• {"dietary":"Extensive vegetarian selection available across appetizers, paneer curries, lentils, and rices."}