Steeped in colonial heritage and culinary distinction since 1892, Tiffin Room at Raffles Hotel Singapore stands as one of the Lion City’s premier sanctuaries for authentic Indian gastronomy. This festive season, the historic restaurant invites discerning diners to mark the triumph of light over darkness with an opulent feast curated by Chef de Cuisine Kuldeep Negi. Running from 26 October to 8 November 2026, the Diwali dining experience offers both vegetarian and non-vegetarian set menus that trace the gastronomic contours of India—from the fragrant frontier cooking of the North to the coastal estuaries of the Konkan and the bold, spice-laden corridors of Tamil Nadu.

Complementing the in-house dining festivities, Tiffin Room also revives the time-honoured practice of festive gifting with handcrafted mithai collections available from 19 October to 10 November 2026, presenting traditional confectionery reimagined through contemporary confectionery techniques.

An Alluring Prelude: Elevated Street Food

Every great Indian feast begins with a celebration of contrast, and Chef Negi opens both menus with Ananas Papdi Chaat. Inspired by India’s bustling street food culture, the starter balances sweet, smoky, and savoury profiles. Charred slices of grilled pineapple meet the satisfying crunch of house-made papdi, brought together by an assertive tamarind and jaggery chutney whose bright acidity cuts cleanly through the fruit’s caramelized richness.

To complement this opening salvo, guests opting for the beverage programme are served Golden Tadka. This spiced craft lager, brewed exclusively for Tiffin Room, features toasted coriander seeds and fresh curry leaves that lend a gentle herbal lift while cleansing the palate for the richer courses ahead.

Tandoor and Skillet: Distinctive Appetisers

As the meal progresses, the appetisers highlight Chef Negi’s command over marination and charcoal cooking.

• Non-Vegetarian Prelude: The Achari Tandoori Lamb presents a succulent lamb chop steeped in spiced yoghurt infused with pickling spices (achari) before being charred in the intense heat of the tandoor. It arrives alongside a warm keema kulcha, stuffed with spiced minced lamb.
• Vegetarian Prelude: The Paneer Bhuttey Kebab unites soft Indian cottage cheese with tender green peas and sweet corn. Paired with a comforting aloo paneer kulcha, the sweet corn provides a mellow counterweight to the savoury spices.

Both appetisers are paired with a German Weingut Fritz Haag Kabinett Riesling. Its off-dry profile and vibrant fruit acidity temper the piquant pickling spices of the lamb, slice through the richness of the mince-stuffed flatbread, and echo the natural sweetness of the corn-studded paneer.

The Heart of the Feast: The Signature Tiffin Box

At the core of the dining experience lies Tiffin Room’s hallmark presentation: custom multi-tiered copper tiffin carriers unpacked tableside. Accompanied by freshly baked garlic naan, butter naan, flaky aloo pyaz parantha, cooling raita, and slow-simmered dal dhaba, the main courses showcase regional curries from across the subcontinent.

The Non-Vegetarian Journey

• Murgh Kofta Curry: Anchored in royal Mughlai heritage, delicate chicken dumplings infused with fresh herbs and vegetables simmer in a luscious tomato and onion gravy.
• Methi Palak Gosht: Drawing on Northern home-cooking traditions popular in Delhi and Punjab, fork-tender leg of lamb is braised with fresh spinach and fenugreek leaves, imparting a velvety body and earthy depth.
• Chetinaad Masala Prawn: Heading south to Tamil Nadu, ocean prawns are tossed in a bold gravy of crushed black pepper, grated coconut, and fennel seeds. The heat of the black pepper is rounded out by the cooling richness of coconut cream.
• Konkani Macchi Biryani: Paying homage to the western coastline, delicate tilapia is layered with long-grain basmati rice, saffron threads, cinnamon, mint, and fresh coriander, allowing the mild sweetness of the fish to shine through aromatic spices.

For the wine accompaniment, the non-vegetarian mains are served with a French Domaine Jules Desjourneys Beaujolais. The juicy, Gamay-driven red fruit harmonizes with the coastal fish biryani while lending a fresh palate cleanse against the rich chicken and lamb gravies.

The Vegetarian Symphony

• Govind Gatte Curry: A quintessential Rajasthani specialty featuring gram flour (besan) dumplings poached to a tender texture and simmered in a spiced, tangy yoghurt gravy.
• Chetinaad Tinda Masala: Tender apple gourd stewed in an aromatic blend of roasted black peppercorns, toasted coconut, and onions.
• Paneer Kofta Curry: Pillowy cottage cheese dumplings bathed in a silky gravy perfumed with green cardamom pods and bay leaves.
• Konkani Subz Biryani: Fragrant basmati rice tossed with garden vegetables, infused with whole cinnamon bark, saffron, crushed coriander seeds, and fresh mint.

The vegetarian mains are paired with an Italian Franz Haas Gewürztraminer from Trentino-Alto Adige. With expressive notes of lychee, rose petals, clove, and nutmeg, the wine mirrors the floral and sweet-spice notes of the cardamom kofta and cinnamon-perfumed rice while softening the peppery punch of the Chettinad curry.

Sweet Finales: North Indian and Bengali Confectionery

The festive feast culminates in two contrasting desserts representing Northern and Eastern traditions:

• Gazar Halwa with House-made Vanilla Ice Cream: A classic North Indian dessert of slow-cooked grated carrots, milk, and ghee, served warm beside artisanal vanilla ice cream for a delightful play of temperatures.
• Chamcham: A beloved Bengali delicacy crafted from fresh chhena (curd cheese), stuffed with clotted cream and khoya, and soaked in aromatic saffron syrup.

The dessert course is paired with Franz Haas Moscato Rosa, whose bouquet of rose blossoms, cinnamon, and cloves bridges the warm carrot fudge and saffron-soaked chamcham with crisp acidity.

Handcrafted Mithai: The Art of Festive Gifting

In Indian culture, Diwali gifting is a cherished tradition symbolising goodwill, prosperity, and connection. For 2026, Chef Negi has created five bespoke mithai varieties:

• Akhrot Burfi: Rich roasted walnuts and hazelnuts laced with Kashmiri saffron.
• Khajur Pista Roll: Wholesome dates and crushed pistachios, relying on the fruit’s natural honeyed notes.
• Besan Ladoo: Roasted gram flour rolled with fragrant ghee and mixed nuts.
• Kaju Mango Katli: Velvety ground cashew diamonds infused with sweet mango purée.
• Badam Burfi: Blanched almond fudge lifted by a tart ribbon of green apple purée.

These confections are presented in intricately decorated boxes that unfold into tiered serving platters for the home table. The Classic Mithai Box (S$82+) houses 15 pieces, while the two-tiered Premium Mithai Box (S$138+) includes the 15-piece assortment alongside a hand-polished brass diya and two jars of tandoori-spiced cashews and peanuts. Both are available via Raffles Grab & Go from 19 October to 10 November 2026.

Dining Details & Reservations

• Event Dates: 26 October – 8 November 2026
• Operating Hours: Lunch from 12:00 PM to 2:00 PM; Dinner from 6:30 PM to 9:30 PM
• Pricing: Non-Vegetarian Set Menu at S$132++ per guest; Vegetarian Set Menu at S$128++ per guest
• Beverage Pairing: Optional alcoholic beverage pairing at S$98++ per guest
• Venue: Tiffin Room, Main Building, Raffles Hotel Singapore (1 Beach Road)
• Dress Code: Casual Chic

Whether sharing a communal tiffin meal beneath the dining room’s historic arches or gifting handcrafted sweets to loved ones, Tiffin Room offers a refined celebration of the Festival of Lights.

To view Tiffin Room’s Diwali offerings in full, explore the non-vegetarian menu and vegetarian menu.

When:	Lunch: 12:00PM – 2:00PM (last seating at 1:30PM) Dinner: 6:30PM – 9:30PM (last seating at 9:00PM)Open daily Diwali Dining Experience: 26 October – 8 November 2026 Diwali Mithai Gift Box: 19 October – 10 November 2026
Price	Diwali Non-Vegetarian Set Menu: S$132++ per guest Diwali Vegetarian Set Menu: S$128++ per guest Alcoholic Beverage Pairing: S$98++ per guest Available on Raffles Grab & Go: Classic Mithai Box: S$82+Premium Mithai Box: S$138+
Where:	Tiffin Room, Raffles Singapore 1 Beach Road, Singapore 189673 (Located at the Main Building, accessible via the main hotel entrance)
Dress Code:	Casual Chic (Dress shorts are allowed during lunch; no slippers or flip-flops)
Booking Link:	https://sevn.ly/xQa6WY2r
Website:	https://tiffinroom.com.sg/
Email:	TiffinRoom@raffles.com