t’s that wonderful time of the year for the Indian Festival of Lights, and the Tiffin Room at Raffles Hotel Singapore has once again created an exquisite selection of epicurean creations that celebrate the spirit of Diwali that pay homage to India’s rich culinary heritage and artistry.
From 26 October to 8 November 2026, guests
can savour specially curated vegetarian and non-vegetarian dining experiences
by the extremely talented Chef de Cuisine Kuldeep Negi, featuring a vibrant cornucopia
of flavours from across India.
Complementing the festive dining
experience, Tiffin Room unveils a carefully curated collection of handcrafted
mithai in five flavours made available for collection or delivery from 19
October to 10 November 2026.
Ananas Papdi Chaat
We kicked off with grilled pineapple tgat
is served with crisp papdi and tamarind and jaggery chutney. The chutney’s tang
is a great foil to the fruit’s sweetness, while the papdi adds dimensions with
crunchy textures.
Golden Tadka Lager
This is especially brewed for the Tiffin
Room and is a wonderfully fresh start to the meal. Kudos to the sommelier who
decided to pair this with the tangy smoky flavors of grilled pineapple.
Achari Tandoori Lamb
Lamb chop marinated in yoghurt and pickled
spices before being cooked in the tandoor. Served with a side of keema kulcha
filled with minced lamb, this is hearty enough to be a standout dish on its own
and yet leaving you looking forward more to Chef Kuldeep’s greatness.
Weingut Fritz Haag Kabinett Riesling
The gentle sweetness in this Kabinett
Riesling provides a soft and round finish to that contrasts the pickled spices
of the Achari Tandoori Lamb, and its vibrant acidity of bright yellow fruits serrates
through the richness of both the lamb and keema kulcha.
Jules Desjourneys Beaujolais
A Beujolais rouge always have me at hello.
A rosy bouquet of floral notes with ripe red fruit flavors with slight earthy
undertones of licorice, with a long, silky finish that has a little heat at the
end. A great accompaniment to the dishes of the night.
Tiffin Box
The non-vegetarian selection takes guests on pan-Indian culinary journey throughout the contient, from the earthy and robust flavors of Northern Indian cooking to the spice-forward, peppery-led flavours of Chettinad in Tamil Nadu, Southern India, and onwards to the verdant coastal waters and seafood the Konkan region. The main course is presented, with the usual hits: garlic naan, butter naan, aloo pyaz parantha, raita and dal dhaba.
Methi Palak Gosht
Sliced lamb leg slivers cooked low and slow
with fresh spinach and aromatic fenugreek leaves. The spinach shapes the
texture of the curry, while the fenugreek gives it an earthy depth.
Konkani Macchi Biryani
Chef Kuldeep’s has reached for seafood
flavors this time for this biryani dish, which uses freshwater tilapia for its sweet
flavors, is cooked with saffron, coriander seed, cinnamon, fresh mint and
coriander leaves. Delicate and fragrant and just good on its own.
Chetinaad Masala Prawn
Another perennial favorite on the Deepavali
menu, the peppery prawn curry is concocted in a broth of black pepper, coconut,
fennel seed and onion. Delectable and delightful with plain naan.
Chetinaad Tinda Masala
We got to try the vegetarian option for
this: Apple gourd cooked in a curry of black pepper, coconut and onion. This
had to be one of my favorites of the night. The apple gourd had sweet apple
flavours but winter melon textures. Very interesting and totally alien to my
Chinese background, and fiercey delicious. We demolished it. Funnily enough,
Chef Kuldeep named apple gourd as the vegetable that every Indian kid hated.
Murgh Kofta Curry
This has always been one of the hit
signatures of Chef Kuldeep’s. The kofta is prepared here as tender chicken morsels,with
herbs and vegetables in a rich tomato and onion gravy curry. This is a naan
magnet.
Always a full plate at the Tiffin Room
Raita and Dal Dhaba
Gazar Halwa with House-made Vanilla Ice
Cream, Chamcham
Gazar Halwa, which is a North Indian carrot
fudge served with vanilla ice cream and Chamcham,a soft Bengali sweet made from
fresh Indian cottage cheese, and is then filled with cream and khoya, and soaked
in saffron syrup. Punchy and powerful sweet flavors to end off a great night.
Franz Haas Moscato Rosa
Now this is interesting, a red Moscato!
From Trentino-Alto Adige, Italy, which is one of the most interesting regions
for old world wines according to yours truly, you get a powerful rosy bouquet
of sweet floral notes with ripe red fruit flavors; however it is brilliant as
it stops short of being cloyingly sweet, and instead has a crisp acidity but
little tannins, adding a layer of complexity and ending the night on a
wonderful mathematical note.
From 26 October to 8 November 2026, guests are invited to savour the Diwali Dining Experience at Tiffin Room over lunch or dinner. The non-vegetarian menu is priced at S$132++ per guest and the vegetarian menu at S$128++ per guest. An optional alcoholic beverage pairing, selected to accompany the progression of courses, is available at S$98++ per guest.
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