Saffron
Who comes to New Orleans and eats Indian food? Smart people who appreciate stellar, unpretentious service and elevated, sophisticated, delicately seasoned food in a comfortable, elegantly contemporary setting. Share a few sathi, small bowls served with crisp roti flatbread for dipping or spooning: an excellent daal (lentil stew) or saag paneer. And/or the chargrilled oysters, a NOLA staple done here with curry leaf. Standout entrees include the goat masala, subtle and unctuous, and a spice-crusted gulf fisha—another perfect melding of the two cuisines. Cocktails mirror the menu, with crafty hints of tamarind or cardamom; beer and wine are thoughtfully paired. If you think Indian desserts are an immaterial afterthought, the ethereal “Curry is My Jam” ginger cake will change your mind.
Who comes to New Orleans and eats Indian food? Smart people who appreciate stellar, unpretentious service and elevated, sophisticated, delicately seasoned food in a comfortable, elegantly contemporary setting. Share a few sathi, small bowls served with crisp roti flatbread for dipping or spooning: an excellent daal (lentil stew) or saag paneer. And/or the chargrilled oysters, a NOLA staple done here with curry leaf. Standout entrees include the goat masala, subtle and unctuous, and a spice-crusted gulf fisha—another perfect melding of the two cuisines. Cocktails mirror the menu, with crafty hints of tamarind or cardamom; beer and wine are thoughtfully paired. If you think Indian desserts are an immaterial afterthought, the ethereal “Curry is My Jam” ginger cake will change your mind.
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