HazelDiary

Tiffin Room housed in Raffles Hotel offers delectable North Indian Cuisine for lunch and dinner. The authentic specialties are served in tiffin boxes, presenting an interactive dining experience with tableside service by chefs, complete with freshly ground spices to enhance the dining experience.

As Deepavali celebration is approaching, we were here to experience the Diwali Experience Menu specially prepared by award-wining Chef Kuldeep Negi. The set menu pays homage to its roots and with tantalizing creations as colourful and electic as the pomp and circumstance that surround the Festival of Lights. Diners get to treat their tastebuds to an epicurean journey through North India. The exclusive lunch and dinner menu priced at S$98.00++ per guest will be available to the public from 21 October to 7 November 2021.

Appetiser


We were served 3 types of Golgappa Shots. It is also known as pani puri, which is a popular bite-size chaat consisting of a hollow, crispy-fried puffed ball that is filled with ingredients, and popped into one’s mouth whole.It is a popular snack in India. So for the version here, the deep-fried stuffed crispy bread is filled with mint, mango with sweet tamarind and yogurt. It is like bursting in flavours when you popped into the mouth. Refreshing start of the meal.

Next, we had the Tandoori Lobster. The lobster was tandoor-grilled into perfection and served with onion fritters and mint chutney. The usual take on tandoori is the spiced seasoning could be a strong flavour but surprisingly the spices was not overwhelming at all. We can still taste the delicate sweet natural flavour of the lobster. It was indeed delicious.

Main Course


Moving on is the highlight of the night. The dishes were showcased in their signature Tiffin Box with garlic naan and carom seed laccha parrantha. Inside the tiffin, we have the Nariyali Gosht Chaap (lamb chop, coconut and mustard seed curry), Doi Maach (Barramundi with yoghurt and spices), Sarson Da Murgh (Boneless chicken leg in a mustard leaf gravy) and Kheema Pulao ( Indian basmati rice with minced lamb, rose water and saffron).




Since the dishes are North Indian cuisine, the cuisine itself tends to be less spicy, using mild to moderate spices. Hence, no worries on the heat in the curries. The meats were tender and juicy, and the lamb chop has no gamey smell at all. Not to mention the thickness of the gravies best to complement the naan and the basmati rice. It is wonderful and flavorsome. I was in love with the flavor-packed fragrant long grain basmati rice.

Dessert

Lastly, we ended our meal with Petha Kheer with Mango Rabdi along with Mithai (Indian sweets) dessert. Petha Kheer with Mango Rabdi, which is the ash gourd with mango in a milk and saffron cream pudding served in a beautiful presentation.

Then, we tried the Mithai (Kaju Strawberry Burfi and Moong Dal Burfi), which is a specialty sweets of cashew nuts and yellow lentil. Surprisingly, the sweetness level is just nice. I am not a fan of sweetness but the mithai sweets are still okay for me. These are available as Handcrafted Diwali Mithai, priced at S$48.00+ a box for takeaway.

Click here for the full menu  .

Address: The Tiffin Room
Raffles Singapore,
1 Beach Rd,
Singapore 189673
Opening Hours: Daily
Breakfast: 7:00am – 10:30am
Lunch: 12:00pm to 2:00pm
Dinner: 6:30pm to 9:30pm
Website:https://tiffinroom.com.sg/

Follow me on Facebook , Instagram and tiktok for insta updates