Saffron Indian Cuisine
Crafting each dish from scratch, Saffron's head chef Hari Kesavan marries the tradition of northern Indian recipes with Western fusion fare to deliver a diversely seasoned menu. Diners can prep palates with flavorful appetizers such as tandoori shrimp ($9.95), a poppadom basket flush with garlic-and-chili shrimp baked in a clay oven. The menu's Avant-Garde collection, named for its original font, boasts ensembles such as marinated lamb and portobello mushrooms simmering in lamb nazakat's almond sauce ($18.95), and the vegetarian selection supplies herbivores with spinach-laced homemade cheese in palak paneer ($12.95). Tossed in a rich tomato-and-butter sauce, tandoor-baked chicken tikka masala ($13.95) is among the most popular entrees due to its luscious taste and habit of shielding patrons' plates from stabbing forks and knives.