Iconic Raffles Hotel of Singapore has started collaborations with local F&B outlets as an experiment during the current Covid times. Previous collaborations included restaurant chain Samy's Curry among others. Fronted by the go-to Indian restaurant Tiffin Room, located in Raffles Hotel, this time the opportunity has been extended to the bar Elephant Room on Tech Lim road.
A limited-time collaboration, which will run till September 16, marries North Indian culinary delights with Indian-inspired cocktails. Interestingly, they are made from ingredients available in Singapore's Little India. Bartender Jeeivan of the Elephant Room talks about how they have innovatively created delicious drinks mixing spirits with betel leaf and spices.
Available exclusively from September 2 to 16, new menu creations will be offered at SGD 118 per guest inclusive of cocktail pairings. The menu was specially crafted by Kuldeep Negi, Chef de Cuisine of Tiffin Room, and includes favourites such as Paan Galouti Kebab, succulent lamb kebab freshly grilled in the tandoor and presented with fried betel leaves and a fragrant mango and rose petal chutney; Madras Fish Curry, sea bass curry made with a special spice blend; and more.
"Inspired by the streets of Little India, each cocktail is infused with Indian spices and aromatics and prepared with ingredients freshly sourced from the heart of Little India – Tekka Market and its surroundings," an official statement read.
Available at Tiffin Room from 12pm to 2pm for lunch, and 6.30pm to 9.30pm for dinner, Negi's cuisine is complemented with the mixology magic of The Elephant Room owner-bartender Yugnes Susela, who has created cutting-edge cocktails inspired by Singapore’s Little India district.
The starter 'Jhinga Till Amrud', a fried prawn fritter with crunchy spiced peanuts doused with a lovely guava chutney, is paired with the best-selling Buffalo Road vetiver-infused gin and tonic. This is followed by Paan Galouti Kebab, a minced lamb cutlet served atop a battered betel leaf which comes with Race Course Plantation, a flavourful rum-based cocktail.
The main course is a selection of familiar Tiffin Room dishes served in their signature tiffin containers – Achari Murgh Curry, Madras Fish Curry, Dalcha Chop Masala, along with Paneer Pulao and a selection of naan. Mr Desker, a tipple containing a blend of Royal Challenge blended whisky and Amrut single malt whisky with a touch of distillate from spices normally used to marinate meat, accompanies the course.
For dessert, Gur Kheer, or rice pudding, is accompanied by Sippin @ Seventy-eight, a tangy rum-based drink infused with Bru Coffee, coconut kombucha, and caramelised onion.
Keeping in line with the latest government regulations, dining in will be available for fully vaccinated guests only. 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.