Chef de Cuisine Kuldeep Negi’s festive menu at Raffles Hotel Singapore delivers a delightful journey through India’s regional cuisines, with thoughtfully chosen wines, a distinctive spiced lager and some standout dishes.
There is something special about celebrating Diwali at Tiffin Room in Raffles Hotel Singapore. The elegant surroundings, the restaurant’s history dating back to 1892 and the promise of authentic Indian flavours create an atmosphere that feels both festive and indulgent.
This year, Chef Kuldeep has assembled a special menu that travels from the Mughlai kitchens of North India to the peppery traditions of Chettinad and the coastal flavours of the Konkan region.
I tried the non-vegetarian menu, accompanied by the optional beverage pairing. At S$132++ for the food and another S$98++ for the drinks, expectations were understandably high.
And, for the most part, Tiffin Room delivered.
The journey began with Ananas Papdi Chaat, an inventive interpretation of a familiar Indian street-food favourite.
Grilled pineapple, crisp papdi and tamarind-jaggery chutney created a lively combination of sweetness, tanginess and crunch. The pineapple was a clever touch, although the dish leaned slightly towards the sweeter side.
The accompanying Golden Tadka, a spiced lager specially brewed for Tiffin Room, was an interesting departure from conventional beer pairings.
Its coriander and curry leaf notes complemented the chaat’s Indian flavours, while its refreshing character helped balance the chutney. An enjoyable, unconventional beginning.
Next came the Achari Tandoori Lamb, served with keema kulcha.
This was one of the meal’s highlights.
The lamb chop carried the unmistakable tang of pickling spices, with the yoghurt marinade softening their sharpness. The tandoor cooking contributed a pleasing smokiness, while the minced-lamb-filled kulcha made the dish particularly satisfying.
The German Weingut Fritz Haag Kabinett Riesling proved an excellent companion. Its gentle sweetness tempered the assertive achari spices, while the acidity prevented the combination from becoming overly heavy.
It was a pairing that demonstrated how well a carefully selected white wine can work with robust Indian cooking.
Then came the main attraction, presented in Tiffin Room’s signature Tiffin Box.
Four regional preparations arrived alongside garlic naan, butter naan, aloo pyaz parantha, raita and dal dhaba.
The Murgh Kofta Curry offered comfort rather than fireworks. The chicken mince dumplings were tender, and the tomato-onion gravy had a familiar Mughlai richness. It was pleasant, although I would have welcomed a little more depth in the spicing.
The Methi Palak Gosht, however, had greater personality.
The combination of lamb, spinach and fenugreek produced a satisfying earthiness. The greens gave the curry body without overwhelming the meat, while the fenugreek contributed a distinctive, slightly bitter aromatic finish.
For me, this was among the strongest dishes in the Tiffin Box.
The Chettinad Masala Prawn brought a welcome change of pace.
Black pepper, coconut, fennel and onion combined to create a robust South Indian curry. The peppery warmth lingered pleasantly, while the coconut rounded off the sharper edges.
I particularly enjoyed the contrast between the prawns and the rich masala. A slightly more pronounced Chettinad spice punch would have made it even more memorable.
The Konkani Macchi Biryani was perhaps the most intriguing offering.
Using tilapia instead of the more familiar chicken or mutton, the biryani relied on saffron, cinnamon, coriander and fresh herbs to build its character.
The rice was aromatic, and the fish brought a lighter dimension. However, tilapia’s relatively delicate flavour struggled somewhat against the more assertive curries.
Accompanying the main course was a French Domaine Jules Desjourneys Beaujolais made from Gamay grapes.
Its bright fruit character worked particularly well with the Murgh Kofta Curry and Methi Palak Gosht, cutting through their richness.
With the Chettinad prawns, the pairing was more adventurous. The wine’s freshness was welcome, although the peppery masala occasionally dominated its subtler qualities.
Still, the decision to pair red wine with such a varied Indian spread was interesting and largely successful.
Dessert brought the meal to a comforting conclusion.
PHOTOS: VK SANTOSH KUMAR
The Gajar Halwa with house-made vanilla ice cream was a lovely combination of warm, familiar Indian sweetness and cool creaminess.
The contrast in temperature made it particularly enjoyable.
The Chamcham, a Bengali favourite made from fresh Indian cheese, cream and khoya soaked in saffron syrup, offered a richer, sweeter finish.
The accompanying Italian Franz Haas Moscato Rosa, with its floral rose notes and hints of spice, complemented both desserts. Its acidity helped prevent the final course from becoming excessively sweet.
Of all the beverage pairings, the Riesling with the lamb and the Moscato Rosa with dessert were the most convincing.
Overall, the non-vegetarian menu succeeds in presenting India’s culinary diversity without losing the elegance associated with Tiffin Room.
The portions and variety make it a substantial meal, although a few dishes could benefit from bolder seasoning and greater individuality.
For vegetarians, Chef Negi has created an equally elaborate menu priced at S$128++, featuring Paneer Bhuttey Kebab, Govind Gatte Curry, Chettinad Tinda Masala, Paneer Kofta Curry and Konkani Subz Biryani. An optional Italian Franz Haas Gewürztraminer accompanies the vegetarian mains.
There is also a festive mithai collection featuring five varieties: Akhrot Burfi, Khajur Pista Roll, Besan Ladoo, Kaju Mango Katli and Badam Burfi.
The 15-piece Classic Mithai Box costs S$82+, while the Premium Mithai Box, at S$138+, includes a brass diya and two jars of tandoori-spiced nuts.
The Diwali dining menus are available for lunch and dinner from Oct 26 to Nov 8, while mithai orders are available for collection or delivery until Nov 10.
My verdict: A refined, enjoyable Diwali celebration with regional variety, thoughtful presentation and some inspired beverage pairings. The Achari Tandoori Lamb and Methi Palak Gosht are particularly memorable, although the overall experience stops just short of exceptional.
Rating: 4.4/5
Tiffin Room’s Diwali offerings (non-vegetarian menu and vegetarian menu)
When: Lunch: 12PM – 2PM (last seating at 1:30PM)
Dinner: 6:30PM – 9:30PM (last seating at 9PM)
Open daily
Diwali Dining Experience: 26 October – 8 November 2026
Diwali Mithai Gift Box: 19 October – 10 November 2026
Price Diwali Non-Vegetarian Set Menu: S$132++ per guest
Diwali Vegetarian Set Menu: S$128++ per guest
Alcoholic Beverage Pairing: S$98++ per guest
Available on Raffles Grab & Go:
Classic Mithai Box: S$82+
Premium Mithai Box: S$138+
Where: Tiffin Room, Raffles 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)
Booking Link: https://sevn.ly/xQa6WY2r
Website: https://tiffinroom.com.sg/
Email: [email protected]
