A Contrast of Old and New for the Tiffin Room x Thevar Menu

Chef Kuldeep Negi of Tiffin Room and chef Mano Thevar of Thevar present a collaborative menu showcasing what the subcontinent has to offer.

Chef Kuldeep Negi (Image courtesy of Raffles Hotel Singapore)
Chef Mano Thevar (Image courtesy of Thevar)

The worlds of contemporary and traditional Indian cuisine collide in the collaboration between chef Kuldeep Negi from the Tiffin Room, whose menu focuses on classic, heritage dishes, and chef Mano Thevar, who has made headlines in the local dining scene for their modern and innovative take on Indian cuisine. At heart, though, both restaurants share the same vision of celebrating Indian cuisine. It comprises six courses that feature signature dishes from both restaurants and will run for lunch and dinner from 15 to 28 October this year.

Cured Hamachi with Chilled Coconut Sothi

Thevar’s inventive nature is apparent from the first course, Cured Hamachi with Chilled Coconut Sothi. Raw amberjack, an ingredient that rarely shows up in Indian cuisine much less eaten raw, pairs nicely here as fish helps cut through the richness of the coconut milk gravy, which is peppery and aromatic from the use of coriander. Pomelo and finger lime as well as a generous scoop of caviar also help to break through the monotony of the gravy. 

Grilled Paneer Roll with Tomato Cashew Nut Chutney

For mains, each chef gives their take on dishes inspired by North and South India. Negi’s rendition of the paneer, cottage cheese typically enjoyed in the Northern regions, is grilled and wrapped in a flatbread made with leavened wheat flour. It’s then plated with a tangy tomato and cashew nut chutney.

Grilled Alaskan King Crab with Madras Curry Rice

In Southern regions, the abundance of coastal cities and towns sees locals consuming more seafood. To reflect that, Thevar offers his Grilled Alaskan King Crab with Madras Curry Rice where a succulent chunk of grilled Alaskan Crab sits on a bed of Madras (now called Chennai) curry and spiced basmati rice.

Saffron Kheer Brûlée with Cardamom Ice Cream

Dessert is Thevar’s reinvention of the mild-tasting crème brûlée with saffron and cardamom. With the Saffron Kheer Brûlée with Cardamom Ice Cream, he gives the custard pudding an update with the spices used in kheer, a traditional Indian rice pudding. The best way to end things off is, of course, the quintessential Chai Masala.

Pair the meal with Frateli M/S wines from Akluj, Maharashtra in West India. Due to the region’s hot temperatures and rainy seasons, the wines produced in this vineyard are spicy and fruity making them great for the more robust flavours of Indian cuisine.

Tiffin Room x Thevar’s collaboration will be available from 15 to 28 October 2020, 12pm to 2pm and 6.30pm to 9.30pm. Tiffin Room is located at Raffles Hotel, 1 Beach Road, Singapore 189673.

Share if you like this article!

Share on facebook
Share on whatsapp
Share on telegram

Beverly Teo

Editorial Intern

High-spirited, creative, and a little bit ditzy, she dreams of the day she'll be able to adventure around the globe and feast on all the good desserts the world has to offer. When she's at home, you would probably find her obsessing over her dog.

About Us

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

We don’t just cover the local dining scene; we also bring you the latest gourmet news from around the world.

Newsletter

Keep up to date with the hottest restaurants and bars, the latest food and drinks trends, delicious recipes and top tipples.



    Careers         |        Advertising         |        Subscribe

    © 2020 Wine & Dine Experience Pte. Ltd.

    Privacy Policy | Terms & Conditions