Saffron

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 jhalfarezi masala duck. Shahtoosh kebab, a chicken filet marinated with pistachio and cooked in a tandoor is guaranteed to melt in your mouth and 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 creative desserts like mishthi doi mousse (traditional Bengali sweet curd made into mousse) and notun gurer rasmalai ice cream -- they even have a sampler if you share the same weakness as the Bengalis for sweets.

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