The culinary preparers at Saffron follow the building instructions listed in a menu of meat- and vegetable-based Indian cuisine and inventive Indian-styled pizzas. An appetizer of lamb seekh kabobs colors grilled, ground lamb with flavorful spices ($4.99), piquing the interest of a stomach ready to prey on entrees. The tandoori fish, baked in a clay oven over charcoal and Steve Finley rookie cards, shepherds taste with an escort of two tilapia fillets marinated in spices ($7.99), whereas the paneer chili soothes growling tummies with vegetable cohorts of onions, green chili peppers, green peppers, and curry leaves ($6.99). Meat spurners can indulge the palate with the veggie biriyani, a long-grain basmati rice dish that stitches together a mélange of vegetables and spices ($6.99), like a quilt woven together with strands of piquant celery. Saffron's take on pizza arrives in forms such as the chicken tehalka, loaded with chicken, onion, garlic, green chilies, and a spicy tomato-chili sauce ($11.99/large). Any authentic Indian entree or pizza can be complemented with a fruity, milk-smooth mango lassi beverage ($1.99).