At Saffron, every dish is a tribute to tradition and every moment is crafted for today. We bring together the warmth of heritage hospitality, the richness of timeless flavors, and the pace of modern life.
From the welcome at the door to the last plate, nothing here is accidental.
A board built for the middle of the table — vegetable and lamb samosa, potato and chicken pakora, paneer fritters, crisp bhujia and warm papadam.
Tandoor-charred chicken folded into a slow tomato gravy, finished with cream and dried fenugreek.
Shoulder of lamb braised low with browned onion, ginger and whole spice until the sauce turns dark and glossy.
Young spinach cooked down to velvet around hand-pressed paneer and sweet cream.
An overnight yoghurt marinade, charred hard in the clay oven and lifted with lime and toasted cumin.
Charred tikka rested in a smoky tomato gravy, softened with a little cream at the pass.
Cauliflower fried to a shatter, then tossed hot through garlic, spring onion and chilli.
Cauliflower and new potato turned through cumin, turmeric and sweet peas until the edges catch and colour.
Every dish on this menu was cooked for years before it reached you — inherited, argued over, and quietly brought up to date. Deep, slow curries at one end and clean tandoor work at the other, written so that a first-time guest and a regular can order from the same page.
Reserve a Table
Whether you're hosting a wedding, corporate gathering, or private celebration, our catering brings the warmth of heritage hospitality straight to your table. From full-service spreads to curated menus, Saffron delivers flavor, style, and care — wherever the occasion takes you.
From house-special cocktails to traditional lassi, every drink is designed to pair perfectly with your meal.
Open MenuTamarind and our house sour, shaken sharp and served long. Ask for the chilli-salt rim.
Our house mango lassi, lengthened with aged rum.
Whole lychee, vodka and a squeeze of lime; very cold.
Pressed ginger and ripe peach over soda — bright, clean and barely sweet.
The old fashioned, smoked under glass at the table.
Cucumber and torn mint over sparkling water — the coldest thing on the list.
Since 1996, Saffron has been more than a destination for heritage cuisine. It has been a room for birthdays, for reunions, and for keeping a tradition moving. A meal here settles into its own rhythm — warm spice, low conversation, food you already know, cooked better than you remember. First visit or fiftieth, the meals worth cooking are the ones you are still thinking about days later.
