~Invited Session~
This February is a trio of festivals for all the major cultures in Singapore. Tiffin Room rings in the Festival of Colours and the arrival of Spring with The Wondrous Flavours of Holi menu, available from 23 February to 8 March 2026. This exclusive set menu, created by the supremely talented Kuldeep Negi, Chef de Cuisine of Tiffin Room, presents a spread of savoury and sweet traditional North Indian dishes that are sure to let your palate taste the resplendent colours of Holi. With vegetarian and non-vegetarian menus available for lunch and dinner, guests also have the option of complementing their experience with a toothsome alcoholic beverage pairing.
Dal Samosa Chaat
We kicked off the dinner with a mainstay of the Tiffin Room menu: the Dal Samosa Chaat. Over the years, Chef Kuldeep has tried many variations of a Chaat, elevating this humble yellow lentil street food dish to fine dining culinary heights. This version, with tamarind and sweet chutney, and beer, made for an excellent moreish pairing with the refreshing Tiffin Golden Tadka wheat ale.
Tiffin Golden Tadka Wheat Ale
Refreshingly dry and effervescent on the lips with flavors of ripe lime, curry leaves and hints of fried coriander seeds
Tawa Kakori Kebab
Chef Kuldeep’s ability to make lamb kebab, again a very humble dish, and elevate it with exquisitely balanced herbs and spices, makes this dish a prime selection for an encore. Pickled vegetables to dissolve any hint of oiliness of the lamb.
Markus Molitor 2022 Zeitlinger Himmelreich Kabinett Mosel Riesling
Delicate bouquet with very clear and fine fruit aromas in both nose, earthy slate notes and spice. Sweet and slightly savoury to the finish. A fine Mosel Riesling.
The Tiffin Room Classic
The main course of the Tiffin Room tasting menu is always a delightful combination of Chef Kuldeep’s culinary expertise and inspiration, from elevating humble street cuisine to refining long standing favorites. This is always the part of the meal I look forward to most.
Chingri Malai Curry
Prawn curry made from scratch fried in mustard seed oil, onion and coconut, with a secret blend of spices. So simple, but yet so tasty.
Methi Murgh
This boneless chicken leg has been cooked in blended fenugreek leaves and cashew nuts, and spices. It’s like a very creamy version of pesto chicken, but with a much more nuttier kick to it.
Lamb Masala
This alone deserves a bowl of white basmati rice. Absolutely moreish and definitely dangerous if you are on a diet.
Goan Fish Biryani
Chef Kuldeep chose a short grain red rice to make his red snapper fish biryani, to give it a stickier texture. Fish and rice infused together to melt in your mouth.
Everything together on the plate
2023 Jean Luc Colombo Les Fees Brunes Crozes-Hermitage Syrah
This is a bargain Hermitage wine and perhaps something that is truly one of the best wines from Crozes-Hermitage, which produces a lot of forgettables reds. A young Rhone Syrah with some pungency and peppery notes, this is a great foil to the strong flavours of the main course dishes.
Boondi Hawla and Chanderkala
This consists of compressed chickpea flour and milk cake with dried coconuts and fruits, and a sweet fried dumpling with pistachio and mashed chickpea. A nice, sweet finish to a heavy hitting meal.
Indri Trini Three Wood Single Malt Whisky
Dessert was paired with Indian Indri Trini whisky. Produced by Picadilly Distillery at the foot of the Himalayan Mountains, this is a non-chill-filtered, no-age-statement whisky with a beautiful natural colour matured in three different barrels - first-fill Bourbon Casks, ex-French wine and ex-PX Sherry Casks.
This creates a powerfully sweet smelling whisky of vanilla and treacle tart, slightly hot to taste and finish. Best with some small ice or a splash of cold water.
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