Street food is a phase of life. Like that of an Indian lad’s first time in the big city or a group of old friends who crowd around a roadside stall to grab a bite after a long night of catching up.
The dishes are portable, accessible, affordable and most of all, taste absolutely incredible. A symphony of sugar, salt and fat birthed in a cacophony of sights and sounds (think sellers yelling out orders or cars honking at incoming traffic) that makes core memories.
It takes a refined pair of hands to translate this multi-sensory experience into a multi-course fine-dining set menu. Chef de Cuisine Kuldeep Negi has done so through this year’s edition of Tiffin Room’s annual Street Food Festival.
Located at the iconic Raffles Hotel Singapore, the festival runs from Aug 3 to 16. Diners can expect a selection of regional eats reconceptualised through vegetarian and non-vegetarian menus, with a choice to add on an optional alcoholic beverage pairing.
The dishes showcased are drawn from Chef Kuldeep’s heritage, culinary travels and memories of growing up in Delhi. His rendition of the humble machi de pakore or deep-fried fish fritters features crisp seabass coated in a gram flour-based batter.
Inspired by the North Indian tradition of enjoying flour fritters on rainy days, the pakore is delicately seasoned with carrom seeds and spices, accompanied by mint chutney. The vegetarian version substitutes the seabass for fresh spinach that is fried until light and crisp.
Another highlight is the mutton sukka with idli, which comes beautifully plated like a South Indian cheeseburger slider. The dry curry of tender lamb cubes cooked with onions, curry leaves, and aromatic spices, is served sandwiched between two soft, steamed rice cakes.
A nostalgic favourite from Chef Kuldeep’s childhood is the chili chicken. This Indo-Chinese specialty incorporates succulent chicken, bell peppers and warming spices, served atop a mound of stir-fried vegetable rice to balance out the dish’s signature heat and depth.
At last, a trip to the streets is not complete without dessert. Crisp, spiral-shaped jalebi glazed in a fragrant saffron syrup is paired with Tiffin Room’s house-made paan kulfi, a traditional Indian frozen treat flavoured with rose and betel leaf.
For the full Street Food Festival set menu and prices, please click here.
