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Tiffin Room Singapore Comes to Benares Mayfair
A part of the heritage of Raffles Hotel Singapore since 1892, Tiffin Room celebrates the flavours of North India with an elevated dining experience featuring authentic specialties from every main region of North India. This special two-day collaboration presents iconic dishes like Jhinga Kebab and Subz Galouti Kebab with Baby Spinach Leaf Chaat, Laal Maas and Paneer Tikka with Morel Mushroom by Chef Kuldeep Negi who has helmed Tiffin Room’s kitchen for over a decade.
We welcome you to be a part of this unique collaboration on 27th and 28th August, 2025
About the Chef
At the helm of Raffles Singapore’s most historic restaurant for over a decade, Kuldeep Negi brings the well-loved and famed North Indian cuisine to Tiffin Room. inspired by the royal culinary heritage of the Maharajas and his travels through various regions of North India that showcase a diverse plethora of flavours, techniques, and spices.
About the Dishes
Jhinga Kebab with Baby Spinach Leaf Chaat
Tiffin Room’s signature tiger prawn kebabs, delicately marinated in yoghurt, cardamom, and a blend of aromatic spices. Grilled to perfection and served with a vibrant street-style baby spinach sweet and tangy Chaat.
Subz Galouti Kebab with Baby Spinach Leave Chaat
A delicate medley of seasonal vegetables, pan-seared with aromatic spices and creamy cashew nut paste, crafted into melt-in-the-mouth kebabs. Paired with a vibrant sweet and tangy street-style chaat for a perfect balance of textures and flavours.
Laal Maas
Authentic dish from India’s north-western state of Rajasthan. Lamb cooked on a low and steady heat, enlivened with a touch of yogurt; and characterised by its incredibly smokey flavour and rich texture.
Paneer Tikka with Morel Mushroom
Paneer grilled in tandoor before cooking it in a specially-prepared gravy to further enhance its flavour. Combined with Morel mushroom rice, cooked Kashmiri-style with fennel, saffron milk and traditional spices.
We also have on offer, the legendary Singapore Sling, which is a nod to the original recipe developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore.
