Experience the vibrance of Holi – India’s Festival of Colours – through a curated assortment of traditional North Indian delicacies that encapsulates the festival’s beauty, richness and jubilation at the historic Tiffin Room at Raffles Hotel Singapore. Presented by Chef de Cuisine Kuldeep Negi, the limited-time menu, The Flavours of Holi, is available from 18 to 31 March 2021, in both vegetarian and non-vegetarian options.
The four-course lunch and dinner menu features a colourful symphony of authentic North Indian delicacies, presented in the signature Tiffin Box, including delectable dishes such as Murgh Handi Lazeez, boneless chicken leg steeped in a fragrant 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, tender lamb leg cubes in a comforting cinnamon, bay leaf, cashew nut and almond gravy.
The Flavours of Holi can also be savoured as a vegetarian spread, featuring special creations such as Tawa Aloo Fruit Chaat, crisp pan-fried potato paired with fresh fruits, tamarind and mint chutney; Gucchi Fahi Curry, flavourful morel and white button mushrooms with yogurt gravy; and Tiffin Dal Makhani, a creamy, organic black lentil curry with tomato pureìe.
Satiate your appetite with the Gulab Jamun with Mawa Pista Gujia, a delightfully sweet duo of hot milk dumplings served alongside traditional deep-fried dumplings, which rounds off the experience for both non-vegetarian and vegetarian menu options.
During this promotional period, a limited selection of the regular Tiffin Room aÌ la carte menu will be available.
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