(Photo Raffles Hotel Singapore)

(Singapore, October 2026) The iconic Raffles Hotel is a symbol of the history of not only Singapore, but Southeast Asia. As the oft quoted Somerset Maugham said: “Raffles stands for all the fables of the Exotic East.” For adherents, Diwali is one of the most important festivals of the year. It is the victory of light over darkness. 

For Chef de Cuisine Kuldeep Negi (right) at the helm of Raffles Hotel Tiffan Room, it offers the opportunity to bring the well-loved North Indian cuisine to its next level of excellence. The refreshed Tiffin Room, established in 1892, is outstanding with its soaring ceilings and grand windows that light up the collection of colonial-era dishes, vases, photographs and collectables. 

This Diwali, Tiffin Room at Raffles Hotel Singapore celebrates the Festival of Lights with specially curated dining experiences and handcrafted mithai for festive gifting.

Available from 26 October to 8 November 2026, the Diwali Dining Experience by Chef de Cuisine Kuldeep Negi, a native of India, presents vegetarian and non-vegetarian menus that bring together regional Indian flavours, from vibrant street food-inspired starters to Tiffin Room’s signature Tiffin Box-style mains and festive desserts.

Invited for a tasting session I was anticipating an excellent lunch. Expectations were exceeded. The celebratory meal began with a vibrant dish inspired by Indian street food, masterfully refined to awaken the palate while also delighting the eyes: Ananas Papdi Chaat is grilled pineapple served with crisp papdi and tamarind and jaggery chutney. The chutney’s tang sharpens the fruit’s sweetness, while the papdi gives each bite its crunch. And when you have crunch you need a beverage that matches the food. Golden Tadka, a spiced lager brewed specially for Tiffin Room, is offered as an optional pairing. Its notes of toasted coriander seeds and fresh curry leaves bring a savoury lift to the chaat, while the beer refreshes the palate between bites.

While we savoured the food the Sommelier poured matching wine and beer into our glasses. The Golden Tadka with its notes of toasted coriander seeds and fresh curry leaves bringing a savoury lift to the chaat, while refreshing the palate between bites. 

As the lunch gathered pace, appetisers unfolded in a rich interplay of spice, aroma and texture: Achari Tandoori Lamb (non-vegetarian option): The lamb chop is marinated in yoghurt and pickled spices before being cooked in the tandoor. Served with keema kulcha filled with minced lamb, it brings the sharpness of the marinade together with the savoury warmth of the grill.

Paneer Bhuttey Kebab (vegetarian option): Indian cottage cheese is combined with green peas and sweet corn for a tender kebab, served with aloo paneer kulcha. The sweetness of the corn offers a gentle contrast to the spiced accompaniments. 

The optional German Weingut Fritz Haag Kabinett Riesling brings a gentle sweetness that rounds out the pickled spices of the Achari Tandoori Lamb, while its vibrant acidity cuts through the richness of both the lamb and keema kulcha. When paired with the Paneer Bhuttey Kebab, its bright fruit notes echo the sweetness of the corn, offering a refreshing contrast to the velvety texture of the paneer. I find it addictive, but had to move on to the coming beverages.

At the heart of the menu, the main course is presented in Tiffin Room’s signature Tiffin Box with garlic naan, butter naan, aloo pyaz parantha, raita and dal dhaba. It’s a complete experience of taste and visual stimulation.

The non-vegetarian selection takes guests on a culinary journey from the earthy warmth of Northern Indian cooking to the bold, peppery-led flavours of Chettinad in Tamil Nadu, Southern India, as well as the vibrant coastal flavours of the Konkan region. Murgh Kofta Curry: Associated with Mughlai cooking, kofta is prepared here as tender chicken mince dumplings with herbs and vegetables. They are served in a rich tomato and onion gravy, fragrant with spices and inviting with the accompanying naan.

Methi Palak Gosht: Lamb leg is cooked with fresh spinach and aromatic fenugreek leaves, a combination of greens popular in Delhi and Punjab. The spinach gives body to the curry, while the fenugreek lends it an earthy depth.
Chetinaad Masala Prawn: Drawing on the bold, pepper-led cooking of Chettinad in Tamil Nadu, prawns are served in a curry of black pepper, coconut, fennel seed and onion. The pepper’s lingering warmth is rounded by the coconut, with fennel adding a fragrant finish.
Konkani Macchi Biryani: Inspired by the coastal cooking of western India, this biryani uses tilapia for its tender flesh. The fish is cooked with basmati rice, saffron, coriander seed, cinnamon, fresh mint and coriander leaves, allowing its delicate flavour to come through the fragrant spices. 

To accompany the main course, is French Domaine Jules Desjourneys Beaujolais spotlights Gamay, bringing freshness to the rich gravies of the Murgh Kofta Curry and Methi Palak Gosht. Its fruit offers a contrast to the black pepper and coconut in the Chetinaad Masala Prawn, while its acidity refreshes the palate alongside the saffron-scented rice and tender tilapia of the Konkani Macchi Biryani. 

The vegetarian selection offers its own play of flavours, from the pleasing tang of Rajasthani gatte to the fragrance of saffron and fresh herbs:

Govind Gatte Curry: A Rajasthani dish of chickpea flour dumplings served in a yoghurt and onion gravy. The gravy brings a pleasing sourness and spice to the substantial dumplings.
Chetinaad Tinda Masala: Apple gourd is served in a curry of black pepper, coconut and onion. The pepper lends warmth to the gravy, while the coconut rounds out its flavour.
Paneer Kofta Curry: Cottage cheese dumplings are served in a curry fragrant with bay leaf and cardamom, giving the dish its warm, aromatic character.
Konkani Subz Biryani: Basmati rice and a medley of vegetables are cooked with saffron, coriander seed, cinnamon, fresh mint and coriander leaves. The herbs and spices lend their fragrance to the rice.

With its rose and lychee aromas, the optional Franz Haas Gewürztraminer from Trentino-Alto Adige, Italy, lends a floral note to the vegetarian main course. Its clove and nutmeg notes harmonise seamlessly with the cardamom in the Paneer Kofta Curry and the cinnamon in the Konkani Subz Biryani. The wine’s freshness is especially welcome after the tangy Govind Gatte Curry and peppery Chetinaad Tinda Masala.

A sweet close to the menu brings together North Indian and Bengali favourites:

Gazar Halwa with House-made Vanilla Ice Cream: A classic North Indian carrot fudge served with vanilla ice cream for contrasting temperatures amidst complementary flavours.
Chamcham: This soft, spongy Bengali sweet is made with fresh Indian cheese, filled with cream and khoya, then soaked in saffron syrup. 

A glass of Italian Franz Haas Moscato Rosa rounds off the sweet course with aromas of rose, clove and cinnamon. Its sweetness sits comfortably beside the Chamcham and Gazar Halwa with vanilla ice cream, while fresh acidity leaves the palate refreshed.

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.

Tiffin Room’s Premium Mithai Gift Box  (Photo Raffles Hotel Singapore)

Sharing mithai, traditional festive sweets, is a cherished Diwali ritual, a gesture that symbolises generosity, togetherness and the joy of celebrating with loved ones. Chef de Cuisine Kuldeep Negi honours this tradition with 15 delicate sweets in gift boxes that double as serving vessels at the festive table. 

https://www.raffles.com/singapore/dining/tiffin-room/

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