Following a successful four-hands event with the team from Raffles Hotel’s Tiffin Room in August, Benares’s Executive Chef Sameer Taneja will travel with his team to Singapore to return the compliment this month.
During his visit to London, Tiffin Room’s Executive Chef Kuldeep Negi worked with the Benares brigade, to produce signature dishes such as Jhinga Kebab with Baby Spinach Leaf Chaat, Laal Maas, and Paneer Tikka Khurchan with Morel Mushroom.
The union of Tiffin Room and London’s Michelin-starred Benares, promises “a scintillating symphony of the authentic North Indian artistry,” with “a beautiful ambience and dedicated tableside service.”
The three-night event from 18th to 20th September, the pair will present an exclusive four-hands menu that, “reimagines India’s culinary heritage through two distinct yet harmonious visions,” with a menu that will feature classic and signature dishes such as Malabar Scallops, Gosht Kalimirch, Chukundar Kofta and Rasmalai Cheesecake with Cashew Kulfi.
A part of the heritage of one of the world’s most iconic hotels built in 1892, Raffles’s Tiffin Room is inspired by the royal culinary heritage of the Maharajahs whose golden age coincided with the restaurant’s origins.
Also on offer will be the legendary Singapore Sling, developed in 1915 by Ngiam Tong Boon, a bartender at the hotel’s Long Bar.
The hotel began as a modest 10-room bungalow and is named after the founder of modern Singapore, Sir Stamford Raffles, a distinguished British diplomat and pioneering botanist. Raffles Hotel caught the imagination of a new generation of well-heeled globetrotters, beginning to discover for themselves the allure of the exotic East. It grew to become a splendid Victorian-colonial landmark, attracting writers such as Rudyard Kipling, Somerset Maugham and Noel Coward who came for inspiration.
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.