Diwali Experience To Savour At Tiffin Room, Raffles Hotel

Food, glorious food, fit for weight-conscious gourmets. The Diwali Experience to savour at the Raffles Hotel is delectable Indian cuisine that will leave you sated, not bloated.

The set menu presented by Chef Kuldeep Negi to celebrate Diwali tickles and tingles the palate in a mouth-watering demonstration that Indian cooking can be scrumptious without being hot, spicy and heavy. His creations are tender and creamy with just enough piquancy to tease the taste buds — but light, not heavy, on the stomach.

The media were treated to a “tasting dinner” of the culinary creations of Chef Kuldeep Negi in the Raffles Hotel’s Tiffin Room. You can have the pleasure too if you mosey down to the Raffles for the Diwali Experience at lunch or dinner, available from November 5 to November 15.

Diwali Experience

We started with appetisers: Dahi Puri, deep-fried crispy bread , tamarind and raisin chutney with sweet yogurt; and Achari Mahi Tikka, tandoor-grilled pomfret with pickled spices. The pomfret was tender and tart, thanks to the pickled spices. The Delhi Puri was yummy with the yogurt and chutney.

For main courses, we had Murgh Khumani, chicken breast, apricot and mixed nuts; Dill Palak Ka Ghosht, boneless lamb shank, dill and spinach curry; and Nawabi Hari Gobhi, broccoli, cauliflower and cream cheese. The Dill Palak Ka Ghosht was a revelation, the lamb soft and tender, the spinach curry creamy, adding an unusual flavour to the meat.

The dessert was a treat — Mango Ghevar, a traditional Rajasthani sweet cake with fresh mango and mango kulfi. I was reminded of a gateau by the clever presentation – and it tasted like one, too.

Besides the Mango Ghevar, there were tiny Kajoo Burfi, Khajur Biscuit, Anjeer Burfi, specialty sweets made of cashew nuts, dates and figs. Bite-sized and not too sweet, they rounded off the meal nicely. The mildly sweet desserts were a reminder of the restraint that characterised this meal. It wasn’t hot, spicy or heavy, but just nice.

Raffles’ Assistant Director of Marketing Communications Leenu Tarani and F&B Marketing Communications Manager Leroy Chan were gracious hosts, ensuring a convivial evening with excellent service from a friendly staff pointing out the highlights of every dish and the wines too, including a Billecart-Salmon Brut Reserve and a Billecart-Salmon Brut Rose champagne.

Diwali Experience (November 5 – November 15)
Lunch & Dinner: $88++ plus guest.

Vegetarians also are in for a treat.

Diwali Vegetarian Experience Menu

Dahi Puri
Deep-fried crispy bread , tamarind and raisin chutney with sweet yogurt
Subz Shikampuri Kebab
Asparagus, green peas, yellow lentils and avocado
Main courses
Presented in signature Tiffin Box with garlic naan as well as cheese and bell pepper kulcha
Paneer Khumani
Indian cottage cheese with apricot
Kadhai Ghucchi
Morel, white button mushrooms and bell pepper curry
Nawabi Hari Gobhi
Broccoli, cauliflower and cream cheese
Kesar Pulao
Indian basmati rice with saffron
Mango Ghevar
Traditional Rajasthani sweet cake with fresh mango and mango kulfi
Kajoo Burfi, Khajur Biscuit, Anjeer Burfi
Specialty sweets made of cashew nuts, dates and figs
On The Table
Mint chutney, Mango Chutney, Lemon pickle, Papadum

Lunch & Dinner: $68++ per guest

The beverage menu includes Indian wines:
White wine
2018| Fratelli M/S
Akluj Maharashtra
Chardonnay| Sauvignon Blanc
(Glass $28, bottle $88)
Red wine
2018| Fratelli M/S
Akluj Maharashtra
Sangiovese| Cabernet-Franc
(Glass $28, bottle $88)


Abhijit Nag