Classic North Indian flavours meet American Indian-accented barbecue in Tiffin Room & Meatsmith Little India’s exclusive collaboration

In collaboration with fusion American smokehouse Meatsmith Little India, Tiffin Room invites guests to a beguiling culinary spread, featuring an imaginative combination of authentic North Indian specialties alongside Indian-accented southern American barbecue delights. Jointly presented by Chef Kuldeep Negi of Tiffin Room and Kurt Sombero, Head Chef, Meatsmith Little India, this masterful menu features multi-dimensional layers of robust flavours, textures, and aromatic Indian spices, serving up a truly unique gastronomic experience in the historic Tiffin Room.

Available from 22 April to 6 May, the curated Tiffin Room x Meatsmith Little India menu showcases signature dishes from both chefs: the best of Tiffin Room’s sensational North Indian classics, and Meatsmith Little India’s playful take on American barbecue from the south, perfectly accented with Indian spices that add new dimensions to each dish. Guests can look forward to new specialties presented alongside well-loved favourites from Tiffin Room, which are known for their symphony of authentic flavours and masterful traditional cooking techniques using the tandoor, while tasting Chef Sombero’s eclectic and unique method of cooking with wood and fire, using the best ingredients from the local Tekka Market and around the world.

Revel in a curated selection of North Indian specialties including delightfully decadent Lamb Chop Masala, comforting Chicken Curry, and creamy Tiffin Dal Makhani, accompanied by an assortment of pillowy Naan, all presented in Tiffin Room’s signature tiffin box. Savour a taste of modern Indian-inspired barbecue dishes such as a delicately spiced Cured Fish Biryani Nigiri; Ikura Papadum, an artful medley of textures and spices; and Curried Granita Carabinero, an intriguing dish of Carabinero prawn with cauliflower purée with smoky, curried granita for a finishing touch.

For vegetarian alternatives, guests can indulge in sumptuous Indian-accented barbecue creations including refreshing Tandoori Leek and Curried Granita, crispy Roasted Vegetable Papadum, as well as classic North Indian delights such as the luscious Paneer Masala, gourmet Subz Pulao and more, presented in the signature tiffin box.

The exclusive Tiffin Room x Meatsmith Little India menu will be available for dinner on 22 April and for lunch and dinner from 23 April to 6 May, in both non-vegetarian and vegetarian options. A curated wine pairing is also available to complement the experience. On 22 April, a special Opening Dinner menu will be served to celebrate the collaboration between Tiffin Room and Meatsmith Little India. Refresh your palate with a delectable welcome snack from Tiffin Room and a special cocktail by Meatsmith Little India, before tucking into the hearty combination of North Indian delicacies and Indian-accented American barbecue. Guests will also have the opportunity to meet both Chef Kuldeep Negi of Tiffin Room and Kurt Sombero, Head Chef, Meatsmith Little India, in person at dinner.

During this promotional period, a limited selection of the regular Tiffin Room aĢ la carte menu will be available.

To view Tiffin Room x Meatsmith Little India menus, please click here. For all enquiries and reservations for dining experiences at Raffles Hotel Singapore, please call +65 6412 1816 or email at singapore@raffles.com.

Enhanced safety and hygiene measures

As we navigate through the ongoing pandemic, Raffles Hotel Singapore continues to embody the philosophy that guides our service excellence, whilst maintaining the highest hygiene standards to safeguard the health and wellbeing of all our guests and staff. Guests can be reassured that all public spaces and restaurants have been reconfigured to facilitate safe distancing and there is a strict adherence policy in place to HACCP principles for food preparation and hygiene. Specific to dining, guests are invited to:

• Discover our digitalised menus made available for all restaurants featuring a la carte and made-to- order options;
• Opt for disposable cutlery or arrange for private dining within suites