Inspired by the royal culinary heritage of the Maharajahs and one of Singapore's oldest North Indian restaurants since 1892, The Tiffin Room specializes in authentic North Indian dishes, celebrating flavours from regions such as Kashmir, Lucknow, Punjab, and Rajasthan, under the guidance of award-winning Chef Kuldeep Negi and and Chef Rakesh, who applies traditional cooking techniques and special spice blends to present a royal gastronomic experience, made our first evening at Raffles a very special culinary experience. Signature culinary creations include Jingha Kebab, succulent jumbo prawns marinated in yogurt and heightened with rose powder before being grilled in the tandoor; Nalli Roganjosh, a tender lamb shank beautifully seasoned with Kashmiri Indian spices; Tiffin Dal Makhani, a delectable organic black lentil curry with freshly-baked naan.
Pappadam amuse-bouce with coriander mint chutney, tamarind chutney and mango chutney
The beautiful interior of The Tiffin Room with vintage Tiffin boxes displayed
throughout the iconic restaurant
Zafrani Murgh Malai: Tandoor-cooked boneless chicken leg marinated with cheese,
saffron, cardamom powder and spices
Hari Tawa Tikki: Broccoli, edamame bean and green pea patty, flavoured with rose petals
and served with garlic-basil chutney
Macher Jhol: Seabass curry with ginger, onion and spices
Palak Paneer: Indian cottage cheese cooked with spinach, garlic and coriander seed
Nalli Roganjosh, a tender lamb shank beautifully seasoned with Kashmiri Indian spices
Tiffin Dal Makhani: a delectable organic black lentil curry with tomato purée and spices
Cumin and saffron flavoured basmati rice
Gulab Jamun: Sweet milk dumplings with pistachio and saffron
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