Tiffin Room, Raffles Singapore

Tiffin Room, Raffles Singapore Established in 1892, Tiffin Room celebrates the heritage and flavours of North India.
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Golden. Dense. Fragrant with ghee and ground almonds.The Badam Till Halwa carries a lineage that stretches back to the c...
10/07/2026

Golden. Dense. Fragrant with ghee and ground almonds.

The Badam Till Halwa carries a lineage that stretches back to the courts of the Mughal Empire, a dessert that was once a mark of royal favour, and is now a comforting finale on our à la carte menu.





07/07/2026

There are dishes that belong to a place, and dishes that belong to a feeling.

For Chef de Cuisine Kuldeep Negi, Paneer Makhani is both. A North Indian household mainstay, rich, buttery, familiar, elevated here as a staple of the Mera Dabba experience.

Watch as Chef shares what this beloved classic means to him, and what to expect when it arrives at your table.






A dish that traces back to the hunting culture of the royal courts. Our menu revisits this tradition through the Guinea ...
03/07/2026

A dish that traces back to the hunting culture of the royal courts.

Our menu revisits this tradition through the Guinea Fowl Tandoori: marinated in rose powder and spices, roasted inside the tandoor, resulting in a succulent meat balanced with the smoky aroma across each layer.





What truly inspires our cooking?For Chef de Cuisine Kuldeep Negi, cooking is a deeply personal craft shaped by aromas fr...
30/06/2026

What truly inspires our cooking?

For Chef de Cuisine Kuldeep Negi, cooking is a deeply personal craft shaped by aromas from childhood, recipes passed through generations, and the pure satisfaction of recreating those flavours for others to enjoy.

His philosophy is guided by immense patience allowing ingredients the time to marinate longer, cooking them slowly and drawing out depth of flavour with the skills he has honed through his two decades of culinary experiences.





A staple at the North Indian table, roti is both accompaniment and essential part of the meal — made to tear, share, and...
26/06/2026

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.





23/06/2026

For this , 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.





Crisp, vibrant and made to be enjoyed in a single bite, Pani Puri is known by many names — golgappa in the north, puchka...
20/06/2026

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.





16/06/2026

For this , 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.





12/06/2026

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.





This Father’s Day, gather at Tiffin Room for a special celebratory lunch just for Dad.Available on 21 June, our exclusiv...
07/06/2026

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 . 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.





Our gin selection covers a vast range of profiles, from the smooth Sipsmith Raffles 1915 crafted to commemorate 100 year...
03/06/2026

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.





31/05/2026

Smoky meets citrus in part 2 of .

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.





Address

1 Beach Road
Singapore
189673

Opening Hours

Monday 12:00 - 13:45
18:30 - 20:45
Tuesday 12:00 - 13:45
18:30 - 20:45
Wednesday 12:00 - 13:45
18:30 - 20:45
Thursday 12:00 - 13:45
18:30 - 20:45
Friday 12:00 - 13:45
18:30 - 20:45
Saturday 12:00 - 13:45
18:30 - 20:45
Sunday 12:00 - 13:45
18:30 - 20:45

Telephone

+65 6412 1816

Website

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