Wednesday, December 16, 2015

Festive North Indian Buffet @ Tiffin Room (Raffles Hotel)

 photo curries_1.jpg
There are truly unique ways to enjoy a festive feast with friends and family this holiday season. One great way would be sitting in elegant colonial splendour, feasting over a North Indian lunch or dinner buffet at the Tiffin Room, Raffles Hotel. The Festive North Indian Buffet does not only feature the Tiffin’s Room iconic North Indian specialities but also a few Western additions from such as a platter of European cheeses, scrumptious desserts and even a Christmas Ham and Turkey carving station! The buffet is really a showcase of the best of both worlds.

 photo interior_7.jpg
The elegant interior of the Tiffin Room.

 photo cheeses_1.jpg
A fine selection of European cheeses and artisan breads.

 photo indianappetisers.jpg
The amazing Northern Indian appetisers.

That feeling of dining at the Tiffin Room was sensational but the food was even more exquisite. I had the typical starters - salads, breads and cheeses. They were of great quality but most restaurants serve this at buffets so it was nothing to rave about. However, the North Indian appetisers were amazing. I thoroughly enjoyed the Achari Prawn Salad (shrimp cooked with pickled spices) and Tandoori Pahlon Ki Chat (roasted seasonal fruits with mango powder). I’ve never tried these dishes before but they felt so fresh and tasted full of flavour.

 photo naan.jpg
They have a variety of staples to go with the curries and chutneys such as fragrant Murgh Dam Briyani (basmati rice cooked with chicken, mint, yoghurt, onions and rose water), freshly baked plain, cheese and garlic Naan, piping hot roots and regular steamed basmati rice.

 photo butterchicken_1.jpg
Murg Makhanwala (Butter chicken)

 photo kalmikebab_1.jpg
Kalmi Kebab (Tandoor baked boneless chicken kebabs)

 photo redsnapper.jpg
Macchi Ka Salan (Tamarind red snapper)
Besides my all time favourites, Murg Makhanwala (butter chicken in smooth tomato sauce) and Kalmi Kebab (tandoor baked boneless chicken kebabs with cinnamon and bay leaves), I was introduced to new personal favourites such as the Macchi Ka Salan (red snapper cooked with tamarind sugar and spices) and Palak Ki Tikki (deep fried spinach patties with spices). I have to admit that even though I’m a food enthusiast, it’s pretty hard to describe the flavours of Indian food because the number of elements can get so complex. But that’s the beauty of it and I love it.

 photo cheesemushroom_1.jpg
Khumb-e-Malai (mushrooms filled with cheese, onion  and garlic)

During the meal, waitstaff will go around each table offering “pass around dishes” to guests. This includes Keema Mattar (minced lamb curry), Khumb-e-Malai (mushrooms filled with cheese, onion and garlic) and Raan-e-Tiffin (whole lamb leg marinated with star anise, bay leaf, dark rum and spices then slow cooked over charcoal).

 photo carvingstation_1.jpg
The chef skilfully carves the turkey for guests.

 photo christmasham_1.jpg
The enticing Christmas Glazed Ham.

 photo festiveplate_1.jpg
My take from the carving station.

As part of the festive menu, one of the highlights is the live carving station. The Tiffin Room serves  Christmas Glazed Ham and traditional Roasted Stuffed Turkey with Gravy and Sauces (stuffed with chestnut, brussels sprouts with bacon, roasted butternut, green pea with cream, pearl onion with cream and glazed carrot fan). Personally, the turkey is the champ here. I’ve never had such a juicy chunk of turkey in my life. It was so tender and so moist that I even asked if I could take it home. (Apparently, one can actually order the turkey for home consumption!). In addition, the accompanying apple and cranberry sauces elevate the dish even when I thought it couldn’t be any tastier.

 photo desserttable_2.jpg
A huge variety of both North Indian and Western desserts.

Indian desserts are very sweet, however, unlike Western desserts, instead of loads of sugar; they use ghee, fruits, spices, different kinds of flour and milk powder. This may result in a sweeter but healthier alternative compared to the Western desserts. There is also a platter of fresh fruits available.

 photo breadpudding_1.jpg
Bread and Butter Pudding with Brandy

 photo logcakes_1.jpg
Traditional Chocolate Log Cake and Champagne Log Cake

For Western desserts, the restaurant serves little bread and butter pudding cups, vanilla crème brûlée, rich raisin ice-cream and beautiful Christmas log cakes. The little bread pudding cups are ingenious because most places serve it in a big pan and guests have to cut a portion for themselves which results in a complete mess. Another highlight for the night would be the Champagne Log Cake. It was not the average sponge log cake, but it was rich and creamy with a tinge of bubbly inside. A great way to end a fantastic meal.

 photo singaporesling.jpg
Not included in the buffet but would be a great accompaniment is the fine curation of Indian wines available at the Tiffin Room. Or you could even do with iconic Singapore Sling that has just celebrated it’s 50th anniversary since its creation at the Raffles Hotel.

Overall, it is definitely a fresh way to celebrate the festive season by having an excellent meal that crosses cultures but unifies tastebuds.

A Festive North Indian Lunch Buffet : 1st December 2015 - 24th December 2015, 12pm to 230pm
$65++ Per Adult
$35++ Per Child (6-12 Years Old)

Christmas Dinner Buffet : 1st December 2015 - 23rd December 2015, 7pm - 10pm
$75++ Per Adult
$40++ Per Child (6-12 Years Old)

For reservations, please call Dining Reservations at 64121816 or email

Raffles Hotel
1 Beach Road
Singapore 189673


Love, Kenneth

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...