From Our Editors
During his senior year of college, Saffron's owner Saiful Mukul sought to celebrate his love for traditional Indian foods with a restaurant of his very own. Using his knowledge of civil engineering, Mukul willed into existence a restaurant space filled with cozy leather chairs, striking paintings of floral designs, warm sunlight, and the smells of spicy curries and tandoori-baked naan loaves. Like an ergonomic candy bar, the dishes are delicious and delight the palate, with silvery bowls of chicken tikka dotted with yogurt and leafy garnishes, tender lamb chops stacked in dainty towers, and colorful paneer masala spooned into boats of open lettuce leaves. The bill of fare spans a wide range of tastes and influences, from savory goat biryani to vegetarian korma medleys to whole trout roasted in a clay oven.
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