AFTER last year's well-received promotion of Pakistani cuisine at the Tiffin Room, the historic eatery once again hosts renowned Pakistani chefs, for a seven-day promotion.
This time round, the chefs are from the internationally renowned Salt 'n Pepper Village Restaurants in Lahore and Karachi - chef Muhammad Munir Rahmani and chef Tauseef Ahmad Butt.
Salt 'n Pepper Village Restaurant is apparently a must-visit when in Pakistan, and it has received rave reviews about the traditional village food that it serves as well as its decor, reflecting traditional village culture.
While the Tiffin Room won't have a village makeover for this promotion, there will be a flautist in the evenings, performing over the course of dinner, to add to the cultural flavour.
Otherwise, the food speaks for itself in the buffet spread, which features five live stations.
It may share some similarities with Northern Indian food, but don't make the mistake of saying that Pakistan fare is Indian. Especially not to a Pakistani. However, this 'gateway' to the South Asian continent - which was the crossroads of several cultures from Central Asia to the Arab world - does reflect the various influences that also influenced Indian food.
Among these, one of the most significant is the Mughlai heritage which helped shape the Pakistani cuisine. So yes, similar to North Indian food, Pakistani fare has the use of spices in rice and meat-based dishes, with briyani, kebabs, tikka and haleem reflecting the lavishness of Mughlai culture. In a private tasting last week, the chefs churned out some down-to-earth, heart-warming dishes such as minced lamb and chicken tikka. The couple of dishes we had reflected a restraint in the use of spices, when compared to its Northern Indian counterpart. The minced lamb was more like a stew than a curry, for instance, and was hardly gamey but simply warm and flavourful.
The prawn curry saw more spices in it, but again, was well-balanced in flavours. The prawns seemed to be freshly added in however, as they retained a 'crystal'-like texture and didn't absorb much of the curry.
The chicken tikka will seem less violently red than those served in other restaurants, but otherwise tasted pretty much as what you'd expect with tandoor-baked chicken.
The fare comes across as unpretentious and homey rather than robust - much like what you'd get if you visited a Pakistani home instead of a restaurant.
And for those who're always tempted to try South Asian sweets but are deterred by the sweetness, the Salt 'n Pepper chefs' versions of a crumbly lentil dessert and the pistachio pudding weren't overkill where sugar is concerned. The toasty lentils were infused with spices such as cloves, while the pistachio pudding was like a nutty and creamy soft custard.
If having a meal isn't enough, those who want to brush up on their knowledge of Pakistani cuisine can even pick up some culinary tips at a cooking demonstration and luncheon at Raffles Culinary Academy on April 10, 10am to 2pm.
The Authentic Pakistani Experience Tiffin Room
Raffles Hotel (April 7-13)
Tel: 6412 1816
Rating: 7/10
