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“在我的北印度特色菜肴中，体验风味的温暖与美妙交响——佐以精心调配的新鲜现磨香料，唤醒每一道料理的灵魂。”
/ 主厨
Indulge in a symphony of authentic North Indian specialties masterfully curated by award-winning Chef de Cuisine Kuldeep Negi. With vegetarian and non-vegetarian options, delight in the rich flavours served in Tiffin Room’s signature custom-made copper tiffin boxes, together wither loved ones.
A La Carte
Mera Dabba 专属餐盒
Jhinga Kebab & Nalli Roganjosh 金格烤虾 和 红烩羊膝
Lucknowi Murgh Biryani 勒克瑙鸡肉香饭
在新加坡莱佛士酒店最具历史意义的餐厅执掌近十载，来自印度的Kuldeep Negi(库迪普·内吉)主厨，将倍受喜爱的经典北印度菜肴带入焕然一新的蒂芬餐厅，并将其提升至全新的卓越境界。 深谙印度烹饪古老技艺的主厨Kuldeep，曾广泛游历北印度各邦，为其重新构思的菜单注入精髓。他引入了一系列令人瞩目的餐饮特色，包括桌边现场服务、印度节庆主题菜单，以及升级版的传统塔利套餐与叠盒用餐体验。
Dal is not merely an ingredient, but a legacy passed through generations of North Indian kitchens, where lentils have long been the quiet foundation of everyday nourishment and celebratory feasts.
This ever-versatile staple weaves its way through our menu — from the slow-simmered comfort of Tiffin Dal Makhani, to the richness of Dal Panchmel Tadka, and the delicate sweetness of Moong Dal Halwa to close the meal. Each preparation tells a different story, shaped by time, technique, and spice.
At Tiffin Room, these humble lentils are honoured with patience and precision, offering a taste of tradition in every spoonful.
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This Valentine’s Day, invite your special person into a setting made for romance — heritage architecture, candlelit corners and refined North Indian flavours create an evening to remember.
Choose to dine beneath the open sky in our courtyard or settle into our regal interiors as Chef de Cuisine Kuldeep Negi and his team present a curated Valentine’s menu, crafted for shared moments and unhurried indulgence.
Complete the experience with a bespoke bouquet from Floral Boutique by Raffles, thoughtfully prepared as an add-on when reserving online.
Book your spots now for an evening to savour, together. Link in bio
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At Tiffin Room, our team moves through the kitchen with a flow and rhythm that feels instinctive — a cornucopia of spices, aromatics and seasonal ingredients shaped by years of refinement.
Each gesture is deliberate, from the roasting of whole spices to the final flourish before a dish leaves the pass. It is a choreography rooted in tradition and elevated by the expertise of Chef de Cuisine Kuldeep Negi and his dedicated brigade.
This behind-the-scenes moment reflects the heart of our craft: expressive cooking that brings the soul of North Indian cuisine to your table.
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Our service team member shares the craft behind Bageecha — a signature creation with a name meaning “garden” in Hindi, hinting at its refreshing taste.
This sparkling concoction blends Champagne with crisp apple juice and a whisper of bitters, coming together to echo the tranquillity of a garden in full bloom, offering a moment of calm before or alongside your meal.
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From a favourite street delight to an elevated finale on our menu, the Mango Kulfi Falooda is a handmade mango-flavoured Indian ice cream layered with rose syrup and mixed nuts.
Its origins trace back to the royal courts of Persia, where a chilled, vermicelli-based dessert known as faloodeh offered respite from the heat. As it travelled across cultures and seasons, the dish’s ingredients evolved along with its significance as a cherished symbol of celebration throughout the Indian subcontinent. A fitting conclusion to balance our fiery-hot delectably spiced tandoori fare.
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Chai is not simply a drink, it is a balm for the soul. Fragrant tea leaves, warm spices and sweetened milk are gently simmered, allowing each element to release its depth and character before the brew is poured from height in a rhythmic “pull”. This aeration creates the signature froth, cools the liquid naturally and brings a silky texture that defines a well-made chai.
Across India, this humble ritual is as much about connection as it is about flavour, inviting conversation and comfort in equal measure.
A simple pleasure, elevated by generations of practice.
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From 12 through 25 January, smoke, spice and technique come together in perfect harmony for our annual Tandoori Festival. From slow-marinating ingredients to the moment they meet the searing heat of the tandoor, each dish reflects Chef de Cuisine Kuldeep Negi’s refined approach to tradition.
Experience a four-course set thoughtfully curated with a vegetarian rendition also available. Every course reflects his refined approach to tradition, drawing on decades of mastery and a deep understanding of North Indian flavours.
Join us at Tiffin Room for the Tandoori Festival, and experience a fiery celebration of North Indian mastery. Reserve your table via the link in our bio.
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Usher in our Tandoori Festival with a special wine pairing featuring Franz Haas Alto Adige Lagrein, a beautifully balanced pour that accentuates the typicity of Northern Italian terroir.
Its deep notes of blackberries, spice, and cherries are a delightful complement to speciality dishes such as Bhatti Ki Macchi, Lamb Tawa Kebab, and the vegetarian Jimikhand Tawa Kebab, creating a harmonious interplay of fruity-earthiness with Chef de Cuisine Kuldeep Negi’s smoky, aromatic dishes.
Join us for Tandoori Festival beginning tomorrow until 25 January. Kindly reserve your spots via our link in bio.
A meaningful tradition carried forward one tier at a time. For this week’s #TiffinTuesday, we highlight the vintage copper tiffin carriers that grace our dining hall — timeless vessels that embody the generosity of North Indian hospitality.
These carriers once travelled between homes, markets and workplaces, carrying lovingly prepared meals that nurtured both body and spirit. Their warm patina and intricate workmanship speak to an era when food was shared with intention, each tier revealing a dish made with care.
Today, they echo Tiffin Room’s heritage by complementing our restored interiors and honouring a legacy that has shaped its story since 1892.
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Begin 2026 with a culinary journey shaped by clay, fire and centuries of tradition. The tandoor, derived from ancient Persian and Akkadian words for “clay” and “fire” — has long been central to North Indian cooking, imbuing a distinct smokiness to every ingredient.
From 12 to 25 January 2026, discover a four-course tandoori experience thoughtfully curated by Chef de Cuisine Kuldeep Negi (@chefkuldeepnegi). Each course pays homage to the techniques and flavours that have anchored this heritage, with a vegetarian option available.
Allow this celebration of fire, spice and craftsmanship to mark a wonderful start to a new year. Reservations are open today (link in bio).
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The popular Tandoori Festival returns to Tiffin Room from 12 to 25 January! One of North India’s most enduring culinary traditions, the tandoor sits in the heart of our kitchen where simple ingredients are transformed through fire, patience and craft with unmistakable flavour — smoky, robust, and deeply nostalgic.
Guided by Chef de Cuisine Kuldeep Negi, expect a thoughtfully curated selection of tandoor-grilled dishes elevated by marinades steeped overnight and freshly-ground spices. Kindly click our bio link to make a reservation.
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As the year draws to a close, we shine a light our dedicated team; from chefs who rise to grind spices at dawn to our learned sommeliers and genial service colleagues, they share the stories that shape the spirit of our dining room.
For many, Tiffin Room feels like home: a place where every guest encounter leaves a lasting impression. Thank you for allowing us to celebrate your everyday moments. Your presence continues to inspire, and we look forward to welcoming you back in 2026.
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