Feast of Lights

Diwali celebrations kick off at The Tiffin Room - a bastion of North Indian cuisine at Raffles Hotel Singapore that has been a part of its history since 1892. This year, head chef Kuldeep Negi pulls out all the stops with his Diwali Experience menu that showcases new dishes served in the restaurant's trademark tiffin carrier. The S$88 set meal includes appetisers like Dahi Puri - a street snack featuring tamarind and raisin chutney with yogurt, and tandoori grilled pomfret fillet. Main courses include Dill Palak Ka Goshta or boneless lamb shank simmered in a dill and spinach, and Murgh Khumani - chicken breast in an apricot and mixed nuts gravy.

Desserts are crucial to Diwali, and chef Negi steps up with Mango Ghevar, a traditional Rajasthani sweet cake with fresh mango and mango kulfi, and Mithai - assorted homemade sweets made of cashew nut, date and fig. - by Jaime Ee