Tiffin Room at Raffles Hotel Singapore is all set to celebrate the Indian Festival of Colours – Holi. With a curated assortment of traditional North Indian delicacies, presented by Chef de Cuisine Kuldeep Negi, the limited-time menu will be available from March 18 to 31, 2021.
The four-course lunch and dinner menu features dishes such as Murgh Handi Lazeez, boneless chicken leg steeped in a cashew nut and dried rose petal flavoured gravy; Jhinga Coconut Curry, fresh prawns spiced with aromatic curry leaves, fresh coconut and mustard seeds; and Dum Ka Gosht, lamb leg cubes in a comforting cinnamon, bay leaf, cashew nut and almond gravy.
There will also be a vegetarian spread on offer, featuring special creations such as Tawa Aloo Fruit Chaat, crisp pan-fried potato paired with fresh fruits, tamarind and mint chutney; Gucchi Fahi Curry, morel and white button mushrooms with yogurt gravy; and Tiffin Dal Makhani, a creamy, organic black lentil curry with tomato purée.
Gulab Jamun with Mawa Pista Gujia, a sweet duo of hot milk dumplings served alongside traditional deep-fried dumplings, will end the meal.
Lunch timings will be from 12:00pm to 2:00pm while dinner will be from 6:30pm to 9:30pm.
