~Invited Session~
Tiffin Room launches this years’ edition of its Diwali menu with a big bang. Revel in the festival of lights this Diwali amid the splendour of Raffles Hotel Singapore’s historic Tiffin Room with a sublime Diwali set menu specially curated for this festive season. From 30 October to 12 November 2023, savour award-winning Chef de Cuisine Kuldeep Negi’s enchanting medley of culinary creations inspired by well-loved dishes from India.
Ghugni
Chaat
This
culinary journey begins by paying homage to iconic street food from Kolkata
with the delightful Ghugni Chaat. It’s a white peas and onion cooked with
tomatoes, tamarind, and mint chutney salad, topped with pomegranate bits.
Lagan Ki
Lamb Chop
Now this is
a fantastic version of Lagan Ki Chop from Lucknow, right here in Singapore.
With a secret blend of marinate and spices, the tandoor char on this lamb chop
is to die for. Served also with a sesame seed and curry leaf chutney, which
balances out the bitterness of the char evenly. The Malabar parantha is the
icing on top of this great combination.
Chateau
Clarisse Puisseguin-Saint-Emilion 2019
You are
always in for a treat with the wine pairing at The Tiffin Room.
A perfect blend between the Merlot and the Cabernet Franc.
The Merlot brings fruit (red fruit notes like sweet cherries) and roundness to
the wine, while Caberent Franc forms a supple structure and adds a peppery
finish. The palate has a nice roundness with great freshness, but powerful
tannins. This went perfectly well with the lamb course that was served.
Chungdi Malai
Have you ever had lobster curry? Curries aren’t known very
much for shellfish combinations but Chef Kuldeep nails this one hands down. The
freshness and suppleness of the lobster is well balanced by the mild curry,
giving you the best of both worlds.
Achari Gosht Masala
A pickled spiced lamb saddle served with tomatoes and
onions, this one is different from the earlier lamb dish we tasted, since this version
is stewed in spices. A wonderful compliment to the pulao we are served.
Machli Jaisamandi
This is a Rajasthani-style fish curry and with mint chutney
in sour and savoury gravy. Was absolutely a hit this night, we finished every
last drop of it. The flavors really whetted our appetites!
Malai Tikka Pulao
This is always a favorite of mine to have here at Tiffin.
Tandoori boneless chicken leg, cooked with generous saffron, mint, and
coriander with almond flakes. Delicious and fulfilling.
Garlic naan and butter naan
And who can forget the perennial favorites? Doughy pillows
waiting to be devoured.
Pascal
Jolivet Pouilly-Fume Les Terres Blanches, 2022
Bright young French white with fragrant aromas of
lemongrass, ginger, elderflower and pale stone fruit. Medium bodied with a
sleek texture, crisp acidity, pure and attractive fruit and a long finish.
Definitely one that can be savoured now, or even kept for a few years. Perfect
for our mains today.
Orange
Halwa
Now this is
really quite different from what I’ve experienced with Indian desserts. An
orange pudding with sweet flavors very much like a sweet mandarin. This is
served with crunchy nuts and provides the sweet, long finish that we enjoy at
the Tiffin Room.
Kaju Aam
Katli, Besan Nariyal Burfi
Mango cashew
nut and chickpea coconut candy. These are the sweet petit fours (twos?) that
end the meal on a saccharine high note.
The Diwali dining experience will be available for lunch and
dinner in both non-vegetarian (S$118++ per guest) and vegetarian (S$108++ per
guest) options from 30 October to 12 November 2023, with a wine pairing option
to complement the meal (S$88++ per guest). A limited selection of the regular
Tiffin Room à la carte menu will be available during this promotional period.
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