Saffron Indian Kitchen

Homemade turnover stuffed with diced potatoes and peas, flavored with spices.

Thin Indian homemade bread wrapped around charcoal-grilled Chicken Tikka with sautéed onions, tomatoes, and our own blend of spices.

Fresh marinated vegetables deep-fried in a chickpea batter.

Lentil wafers topped with chickpeas, potatoes yogurt tamarind and mint Chutney and sprinkled roasted cumin.

Battered bite size cauliflower pieces cooked in a sweet and sour sauce topped with scallions

Mixed vegetables cooked in a rich almond and cream sauce.

Cheese cubes cooked with light spices and fresh spinach.

Tandoori chicken tenders cooked in a delightfully delicate, tangy and spicy paprika sauce.

Boneless pieces of chicken cooked in a cashew cream curry sauce.

Boneless pieces of chicken cooked with light spices and fresh spinach.

Lamb pieces cooked in a delightfully delicate, tangy and spicy paprika sauce.

Boneless pieces of Lamb cooked in a cashew cream curry sauce.

Lamb pieces cooked with light spices and fresh spinach.

A spicy dish cooked with potatoes and a touch of vinegar.

Leavened bread with garlic and coriander.

Homemade turnovers stuffed with diced potatoes and peas, flavored with spices.

Samosa topped with chick-peas, yogurt, tamarind, and mint chutney.

Crispy wafers topped with chickpeas, potatoes yogurt, tamarind, and mint chutney and sprinkled roasted cumin.

Thin Indian homemade bread wrapped around charcoal-grilled chicken tikka with sautéed onions, tomatoes, and our own blend of spices.

Fresh marinated vegetables deep-fried in a chickpea batter.

Chicken tenders, marinated in hung yogurt spiced with coriander, ginger, and cumin powder and baked in charcoal clay oven.

Traditional South Indian crepes made from rice and lentil batter, served with spicy lentil broth and coconut chutney.

Traditional south Indian crepes filled with chicken.

Traditional south Indian crepes filled with masala sauce.

Battered bite size cauliflower pieces cooked in a sweet and sour sauce topped with scallions

Lentils slow-cooked in the chef’s own blend of herbs and spices.

Cheese and vegetable croquettes cooked in a creamy cashew sauce.

Rich and buttery split black lentils-daily favorite.

Homemade cheese tossed with spinach, masala, and a touch of garlic.

Chickpeas gently cooked with onions, herbs, and tomatoes.

Nine sliced vegetables with nuts, cooked in a creamy cashew sauce.

An ensemble of cauliflower and baby potatoes cooked in a blend of spices.

Peas and cheese cooked in a creamy cashew sauce.

Potatoes and peas cooked in a light curry sauce.

Fresh okra delicately spiced and cooked with diced onions and tomatoes.

Homemade cheese cubes cooked in a tangy tomato sauce.

Homemade cheese cooked with bell peppers onions, tomatoes, and freshly ground spices in an authentic copper Kadai.

whole Eggplant smoked over charcoal and seasoned with herbs and spices

Chicken with mango chutney and mint sauce with fresh coriander, ginger, and spices.

A spicy chicken, curry, with a touch of vinegar and potatoes.

Chicken pieces spiced with ginger, fresh coriander.

Tandoori chicken tenders cooked in a delightfully delicate, tangy tomato sauce.

Boneless pieces of chicken cooked in a rich almond and cream sauce.

Tandoori chicken (boneless dark meat) pieces cooked in a tangy tomato sauce.

Tender pieces of chicken breast spiced and cooked with fresh spinach.

A Kashmir delight, tender lamb pieces spiced with fresh ginger, onions, herbs, yogurt, and garlic.

Boneless pieces of lamb cooked in a rich almond and cream sauce.

A spicy lamb curry with vinegar and potatoes.

Lean cubes of lamb marinated for 24 hrs, in yogurt and spices baked on a skewer in tandoor and finished in a tangy spicy sauce.

Tender lamb pieces cooked with lightly spiced fresh spinach.

Lamb cubes sautéed with red onions, bell peppers, fresh tomatoes, tempered with fenugreek ginger and coriander leaves.

Shrimp in mild coconut and tomato sauce, with curry leaves, mustard seeds, and ginger.

A zesty marinade bar-be-qued jumbo shrimp cooked on a tangy tomato sauce.

Tilapia fillet with curry leaves, cumin powder, dry chilies cooked in chef’s special sauce.

Spring chicken marinated in masala yogurt for 24 hrs and baked in tandoor.

Mildly spiced shrimp baked on a skewer over slow charcoal fire.

Lean squares of lamb marinated 24 hrs in yogurt and delicately spiced.

French rack of lamb, marinated with sour cream, and spices, grilled in the tandoor oven.

Chicken tenders marinated with sour cream and spices, baked over a charcoal flame.

Leavened bread with garlic and cilantro.

Leavened bread stuffed with cashew, raisins, and topped with dry coconut.

Homemade yogurt, mango, rose water, and sugar.

Coke - Diet Coke - Sprite - Ginger Ale

Homemade cheese soaked in cardamom flavored sweetened milk syrup.