Tiffin Room at Raffles Hotel is once again presenting Holi Festival Specialities, exclusively crafted by award-winning Chef de Cuisine Kuldeep Negi, at the historic Tiffin Room. The Wondrous Flavours of Holi will be available from 18 to 31 March 2024 for both lunch and dinner.
Stuffed Yellow Lentil Dumplings 3.5/5
Our dinner began with Chef Kuldeep's Welcome Dahi Gujia (Stuffed Yellow Lentil Dumplings With Sweet Yogurt, Tamarind And Spicy Mint Chutney), a beloved North Indian snack, involves lentils ground and shaped into a half-moon gujiya, generously adorned with yoghurt, tamarind chutney, coriander mint chutney, and an array of Indian spices. Combining the chutneys and spices resulted in an explosion of flavours - a delightful interplay of sweet, tangy, and savoury notes infused with aromatic undertones. The addition of nuts provided an enjoyable textural contrast to the chaat. Personally, I would have preferred a bit less of the tamarind chutney, as it leaned towards the sweeter side.
Pickled Spicy Tandoori-Grilled Chicken Wrap 4/5
Next is the Achari Murgh Tikka Kathi Roll, featuring Pickled Spicy Tandoori-Grilled Chicken Wrap served with Beetroot, Radish And Onion Salad. The chicken was tender and flavourful with a heady blend of spices, which was quite nicely balanced by the herbaceous mint chutney and the side salad.
Pan-Seared Black Cod 4.5/5
The Main Course was served in its classic tiffin set. Tawa Masala Fish was the crowd's favourite, featuring Pan-Seared Black Cod in a Special Blend Of Spices, Onion And Tomato Masala. The tangy and fruity sweetness of the masala complemented the inherent richness of the cod.
Boneless Chicken Leg 4/5
Murgh Madras is a crowd pleaser with tender Boneless Chicken Leg in curry rich in mustard seed and spices.
Pahadi Gosht 4.2/5
Pahadi Gosht is a rare treat that serves Himalayan-style Lamb Chop Curry with Fresh Herbs And Spices. The lamb was delightfully tender, and this more robust form of curry proved to be a good pairing with the meat's flavours.
Yellow Lentil Curry 3.5/5
The Tiffin set also includes Shahi Dal, a curry made with Yellow Lentil with Black Beans and Red Kidney Beans. I enjoyed the textural interplay of the various beans and lentils, but I prefer a more spice-forward curry that tastes bolder.
Tomato Mint Pulao 5/5
Butter Naan and Laccha Parantha 5/5
Despite the curries being the main focus, the Tomato Mint Pulao, Butter Naan, and Laccha Parantha truly stole the spotlight for me. The Tomato Mint Pulao was a delight, featuring light and fluffy basmati rice infused with the fragrant essence of mint and cardamom, punctuated by sweetness from softened fresh tomatoes. Both the naan and parantha proved equally satisfying, boasting the desired texture and a rich, buttery flavour that added a layer of joy to the overall dining experience.
Dessert 3/5
The Dessert is a platter of Makai Halwa, Gujia, and Gur Para (Sweet Corn Halwa, Traditional Sweet Dumplings Stuffed With Coconut And Dried Fruits, and Jaggery Bites). However, I found these selections a bit too heavy for a dessert course after the fairly rich dishes. Perhaps a lighter option would have provided a more balanced and refreshing conclusion to the meal.
Options of 2 glasses and 4 glasses alcoholic beverages pairing are available as well.
Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
Website
Nearest MRT: City Hall (EW Line, NS Line)
Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm
Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]
2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]
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