~Invited Session~
This Diwali, Tiffin Room, the celebrated North Indian
gastronomic stalwart of Singapore, takes us on a epicurean journey spotlighting
signature delights curated from the various regions across India, including
from historical Hyderabad to the culturally rich Madhya Pradesh, and from the
musicality of joyous Punjab to the tropical coasts of Kerala. Chef de Cuisine
Kuldeep Negi paints a beautiful landscape with a focus on Southern Indian
dishes with masterful strokes.
Makai Matar Chaat
We started off with a sweet corn and green pea salad,
smothered in a yogurt sauce with onion, tomato and grated tamarind, together
with a secret combination of spices and rice, that got this party started with
mouthwatering sweet and sour flavors.
Monkey 47 Gin and Tonic
The sommelier started us off with the Monkey 47 botanical
gin and tonic, which was wonderfully floral and very pleasant to the nose and
on the tongue. A great pre-dinner drink to kick start the dinner.
Khumani Murgh Kebab
The second appetiser was a tandoor grilled chicken leg kebab
with an apricot yogurt sauce, as well as rice with spices (similar to the first
dish). Chef Kuldeep’s expertise with the grill here is evident; smoky, juicy,
and with just the right amount of spice.
Pierre Gaillard Condrieu
A wonderfully bold Viognier that’s typical of the Rhone
region, that typically commands a stiffer pricing due to the general quality of
the whites in the region, this Condrieu is heavy on the minerals and stonefruit
flavors, but also peachy and buttery at the nose and finish. Delightful with
the chicken dish we just started with.
Erachi Ularthu
And on to the tiffin box! Chef Kuldeep’s expertise with red
meats here is again demonstrated in this lovely lamb dish, cooked with coconut,
onion, tomato puree, fennel seed and curry leaves. A thick lamb curry of sorts
that is full bodied and flavorful.
Murgh E Lazeez
This is a stuffed chicken breast with onion, chilies, tomato
and cashews. A creamy chicken curry that is pleasantly mild and perfect for
diners who are not that tolerant of chilies and spices.
Moradabadi Fish Biryani
This has to be one of my favorite rendition of biryani done
by Chef Kuldeep. Firstly, the black pomfret present in most Indian fish dishes
is one of the most delicious fish you can eat, suitably tasty and oily. This is
enhanced by the mint and coriander leaves peppered into the dish, which gives
it a really nice and balanced touch. Good enough on its own.
Kadhai Lobster
This seafood curry rendition is quite special and unlike any
that I have tried here in Singapore. There is a healthy kick to the spices in
this dish and yet it does not overpower the freshness of the lobster. Truly
something that would make you clean your plate.
Dalva Colheita Port 1985
I loved fortified wines, and the Dalva Colheita Port 1985 is
a beautiful rendition of it. Beautiful candy red amber colors with an intense
nose of raisin, cinnamon and nutmeg. Dried red fruit flavors with a hint of
citrus, and nuts. Truly a classic in the making. I was a little miffed that the
sommelier only served this after the tiffin dishes; imagine how this would
transform the taste profile of the tiffin dishes if this was served together
with them!
Akhrot Halwa, Kaju Strawberry Katli, Besan Till Burfi
Walnut pudding is a mainstay on the dessert menu here at the
Tiffin room, and you will always find a variation of such a dish in the tasting
menu. It is very versatile and Chef Kuldeep has adapted it to our local
tastebuds, being less sweet and more nutty. Chef Kuldeep also presented 2
fudges, the first being a strawberry and cashew version, and the second a
chickpea and sesame version. I loved the chickpea and sesame version which is
really much closer to the heart of Southern Indian cuisine.
Another very memorable meal at Tiffin Room, I'll be back!
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