Celebrate the Holi Festival @ Tiffin Room, Raffles Hotel

~Invited Session~

The Holi festival is a representation of the arrival of spring after winter, and the triumph of light over darkness. 

The playful nature of the festival is also an enactment of a game the Hindu god Lord Krishna played with his consort Radha and the gopis, or milkmaids. The story represents the candidness of the gods but also touches on  deeper themes: of the marching of time in the passing of the seasons, and the illusory nature of the material world.

Chef de Cuisine Kuldeep Negi captures this playfulness with his take on the Holi festival with a special Holi menu.



Dahi Bhalla Padpi Chaat, or deep-fried lentil dumplings, crispy fried bread, tamarind chutney, sweet yogurt, and pomegranate.

Chef Kuldeep always opens with a blast and this welcome dish is an explosion of flavors and textures: sweet and sour, chewy and crispy, and I feel that this is the summary of his interpretation of the meaning behind holi festival in one single dish. 


Tangdi Kebab and Jhinga Till Pakora, or Spicy-tandoori grilled leg and deep fried prawn with sesame seeds

The first appetiser whets your appetite with teasing flavors of smoked chicken, and the nutty and sweet freshness of the prawn. It is a sign of things to come and the ride will certainly get more and more interesting from here.


 Chole Kulche, or Chickpea Masala curry with naan, pickled onion, and cucumber

I love Gyros and if I closed my eyes and popped this into my mouth, this would’ve fooled me thinking that it is a really great rendition albeit with maybe some Punjabi cuisine influences. The naan is fluffy and fragrant, and the vegetables are pickled with finesse and leaves you relishing for more. 


 Murgh Lazzez, or Chicken breast in almond and cashew nut gravy with saffron and spices

This is a refreshing change to curry. The nutty gravy of cashew and almond is a great compliment to the juicy chicken and frankly I nearly finished a plate of naan with this delicious gravy.


Darbari Gosht, or Lamb chop in onions, coriander seeds and cardamon curry

For me, this was the best dish of the night. Chef Kuldeep always does great things with lamb dishes and I feel that very few chefs in Singapore can do a better lamb dish than him. 

Smoky and tender lamb that is first baked and then doused in a pleasantly spicy curry flavored with toasted coriander and cardamon, and is great with both naan and basmati rice. 

I had second helpings of this.



Tawa fish, or pan-seared barramundi with mint and coriander paste

Chef Kuldeep also does excellent grilled fish dishes and this is flavorful but light enough to be a dish eaten on its own. It’s a great juxtaposition to the other two heavily-flavored main dishes.


Masala Charmagaj Naan and Laccha Paratha, or White flour bed with melon seed and spices, and Flaky wheat bread

It pains me to have to choose what kind of naan I want to eat here at the Tiffin Room, because Chef Kuldeep is extremely creative in combining traditional naans with different regional subtypes and their seasonal ingredients, and everything is so damn good. 

Fragrant, chewy, fluffy, sweet and savory, all at the same time. I just can’t pick one favorite. 


Jeera Rice, or Indian basmati rice with cumin seeds

If you want to have a slightly less carb-heavy option, go for the basmatic rice. It is highly aromatic with roasted cumin and onion flavors infused into the rice, thick with heavenly flavors of clarified ghee. 


Never be shy at a great Indian meal!


Paan Rasgulla, or betel leaf flavored cheese dumplings

I never had a sweet cheese dumpling dessert before and I had to say this was a really nice end to the meal. 

The cheese is very light and is almost like a yogurt dip; the piquant nuttiness of the betel leaf is a great foil to the sweetness of this dish.


Pista Gujia and Gur Parre, or Traditional sweet dumplings with coconut and dried fruits, and jaggery bites

I would imagine these would be great snacks on their own. 

The Pista Guijia is like a sweet puff pastry that goes with great with a strong black coffee, the Gur Parre are sugar coated pieces of fried dough that is surely popular with young children. 

Once again, Chef Kuldeep has shown the depth of this repertoire with his interpretation of Holi in his new menu. 

Be sure to reserve your spots from 5 March to 19 March onwards. 


The menu and also its vegetarian version, which I did not try, is available for both lunch and dinner daily.


Lunch: 12:00pm to 2:00pm 

Dinner: 6:30pm to 9:30pm 

Opens daily, 5 to 19 March 2022 


Raffles Hotel Singapore, 1 Beach Road, Singapore 189673 

(Located at the Main Building, accessible via the main hotel entrance) 

Dress Code: 

Casual Chic (Dress shorts are allowed during lunch; no slippers or flip-flops) 




The Joyous Flavours of Holi Lunch & Dinner Menu: S$98++ per guest 

The Joyous Flavours of Holi Vegetarian Lunch & Dinner Menu: S$88++ per guest 

Complementary Wine Pairing: S$58++