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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
沉醉于一场由屡获殊荣的主厨库尔迪普·内吉(Kuldeep Negi)精心打造的正宗北印度风味交响。无论素食或非素食选择，您都能与挚爱亲朋一同，在荻芬餐厅(Tiffin Room)的标志性定制铜制餐盒中，尽享这份馥郁醇香。
单品
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
Badam Till Halwa & Pistachio Kulfi
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。
A staple at the North Indian table, roti is both accompaniment and essential part of the meal — made to tear, share, and gather flavours with every bite.
At Tiffin Room, our tandoori and missi rotis begin by hand, with dough kneaded fresh in the kitchen before being shaped and placed against the interior walls of the tandoor. With our updated recipe, each roti emerges even lighter in texture, with a delicate char from the open fire and a warm, fluffy centre.
#CulinaryAficionados
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#IndianRestaurant
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For this #TiffinTuesday, we turn to one of the most recognisable details of the Tiffin Room experience — the tiffin carrier. Presented tableside as part of the Mera Dabba (Hindhi for “my box”) experience, it was used to carry home-cooked meals and embody a sense of care, ritual and connection.
As each tier unfolds at Tiffin Room, guests are invited into a meaningful culinary journey that is at once timeless and deeply personal.
Your tiffin awaits. Kindly click our bio link for reservations.
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Crisp, vibrant and made to be enjoyed in a single bite, Pani Puri is known by many names — golgappa in the north, puchka in Bengal, gupchup further east. Yet its spirit remains much the same: crisp shells filled with spiced potato, paired with tangy, flavour-packed water that awakens the palate from the very first taste.
We apply our own distinct touch; green apples and green apple juice that is refreshingly light yet packed with flavour.
Highly recommended for a refreshing beginning to the meal Available on our latest à la carte menu. Kindly click our link in bio to book your table.
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For this #TiffinTuesday, Chef de Cuisine Kuldeep Negi brings the spotlight to Methi Mahi Tikka, a dish that draws from the richness of Mughal cuisine and the bold, open-fire traditions of North India.
Prepared with black cod, the fish is marinated with cream cheese, warm spices, and dry fenugreek leaves before being finished in the tandoor. Lightly charred at the edges and beautifully tender within.
For Chef Kuldeep, the earthy aroma of fenugreek gives the dish its signature identity. Featured as part of our Mera Dabba tiffin box experience, it is layered with flavour, shaped by tradition, and made to be savoured slowly.
For reservations, kindly click our link in bio.
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Our latest à la carte menu pays tribute to India’s legacy of vegetarian cooking through dishes that feel both timeless and distinctive.
From our vegetarian assortment of the Maharaja Kebab Platter to Kathal Ki Subzi, young jackfruit gently cooked to tenderness in aromatic spices; Paneer Makhani, cottage cheese enveloped in velvety tomato gravy; and creamy Dal Dhaba, these classics offer a vibrant insight into the interplay of vegetables and freshly-ground spices.
Each dish stands as its own expression of flavour while coming together as a celebration of India’s elegant vegetarian table.
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This Father’s Day, gather at Tiffin Room for a special celebratory lunch just for Dad.
Available on 21 June, our exclusive Father’s Day menu invites guests to savour the richness of North Indian cuisine across both vegetarian and non-vegetarian selections, thoughtfully prepared by Chef de Cuisine Kuldeep Negi and his team.
Pair the occasion with Golden Tadka, Tiffin Room’s signature beer brewed in collaboration with local craft brewery @sgbevco. Crisp and refreshing, it will put a smile on Dad’s face while complementing the warmth of our spiced fare.
Reserve your table via the link in bio.
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Our gin selection covers a vast range of profiles, from the smooth Sipsmith Raffles 1915 crafted to commemorate 100 years of the Singapore Sling cocktail, to Jaisalmer Indian Craft Gin which is triple-distilled in a traditional copper pot still with 8 Indian botanicals, and Gin Mare from Spain, a zesty Mediterranean number distilled in a 13th-century village chapel to this day.
The interplay of freshly-ground North Indian spices with robust botanical flavours of juniper, angelica, lavender, liquorice root, and ginger root, to name a few, is akin to complementary colours in a fine art painting. Ask us for recommendations tailored to your taste.
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Smoky meets citrus in part 2 of #TheArtofPairing.
An all-time favourite delicacy in North Indian regions, Tandoori Guinea Fowl is doused in a homemade spice mix and grilled to juicy-perfection. Paired with a chilled Craggy Range Sauvignon Blanc from Martinborough, New Zealand, its tangy citrus notes cut through the smokiness of the tandoor for a refreshingly balanced effect on the palate.
Try our new a la carte menu today by making a reservation via link in bio.
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For #TiffinTuesday, a bold addition arrives at Tiffin Room inspired by Chef Kuldeep’s visit to Goa in the western coast of India.
Prawn Balchao delivers a distinctive balance of shrimp-derived sweetness and potent spiciness. The prawns are enveloped in a punchy blend of vinegar, chilli paste and shrimp paste, a vestige of Goa’s culinary influence.
Far from subtle, this intense concoction rouses the palate and shifts your dining pace into high gear.
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We are incredibly grateful and honoured to be recognised among Tatler Best Spotlight Restaurants 2026.
This recognition speaks to the dedication of our team led by Chef de Cuisine Kuldeep Negi, whose wisdom and passion for his craft has guided Tiffin Room to becoming a beacon of North Indian cuisine in Singapore.
To every guest who has dined, celebrated, and shared moments with us along the way, we thank you for being part of our journey.
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Every dish begins somewhere familiar.
For Chef de Cuisine Kuldeep Negi, the new menu is a homecoming — each creation shaped by regional traditions, childhood memory and the slow-cooked devotion that no recipe can fully capture.
Kadai Nalli arrives boldly, lamb shank braised until tender and finished in a richly spiced kadai gravy alongside flaky Malabar paratha. On the vegetarian side, Kathal Ki Subzi reveals the remarkable versatility of jackfruit, deep fried and cooked with spices that coax from it the depth of a long-simmered curry.
North Indian comfort, told through the hands of someone who grew up loving it.
Kindly reserve your table via the link in bio.
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North meets South in an exceptional confluence of craft.
Tiffin Room welcomes @hosaindia for a four-hands collaboration, presenting a multi-course menu that dialogues between two culinary traditions, shaped by distinct histories and united by spirit.
Revel in Tiffin Room’s sour-spicy Achari Lamb Curry and Murgh Tawa Masala, along with signatures from Hosa such as Allepey Scallops Curry with raw mango, and delectable Dindigul Chicken Biryani.
Available from 28 to 30 May at Tiffin Room with a vegetarian menu option. Kindly reserve your table via the link in bio.
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#RafflesHotelSingapore
#HosaRestaurant
