Saffron

Frommer's Review

Saffron's executive chef Rajiv Khullar has transformed the menu to showcase local Bengali cuisine as well as a host of pan-Indian specialties, all cooked strictly using Indian methods, but often with ingredients from around the world. The daab chingri, prawns simmered in coconut milk gravy, is a real treat, as is the kadai masala duck (Punjabi style). Bhatti ka champ, a succulent piece of mutton marinated in balsamic vinegar and cooked in a tandoor, is one of the restaurant's signature dishes. Or try the more traditional saffron-infused kacchi gosht biryani or chicken Chettinad. Vegetarians are also well catered to. Leave space for gulab jamun, a dessert based on an old family recipe (topped with honey and stuffed with saffron and nuts). Note that The Park has a second restaurant, Zen House, where Bangkok-born master chef Nut Kunlert serves Asian specialties like prawns, barbecued whole with a chili sauce; sweet-and-sour chicken prepared with a hint of ginger and jalapeño; or lemon-grass soufflé. Prices are similar to those at Saffron. (At time of publishing it was undergoing renovation but promised to be back in a new avatar by the end of 2008.)

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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