Celebrate the arrival of the harvest season Punjabi ishtyle with mouth watering food and robust Bhangra at Saffron, the JW Marriott Hotel, Bombay's Indian Restaurant between 13th April and 25th April 2004.
Non–vegetarians can start with Choop Aur Seek Da Milan (originating from the old villages of Punjab) or Machli Amritsari (a freshwater fish marinated with a mixture of gram flour and red chilly flavoured with ajwain deep-fried, sprinkled with lemon juice and chaat masala).
Vegetarians have no reason to be envious. Chef Iqbal has ensured there is variety galore for them with Hara Bhara Kabab (a pan grilled cake of spinach and gram dal enhanced with cheese and nuts), Chenna Aur Makkai Da Seek (skewers of corn kernels and goat cheese flavour with Indian whole spices) and much more.
For the main course, there's Patiala Murg (succulent pieces of chicken cooked in delicately spiced mild gravy flavoured with nuts and cream), Tari Wali Jheenga (Arianbean sea prawn tempered with cumin and flavoured with chefs special spices) and the tender Batter Masaledar (young quails cooked in a traditional Punjabi masala coated with gravy of onion and tomato).
Vegetarian dishes include many classic favourites like Baingan da Bharta (whole aubergines roasted in tandoor, pounded with Indian spices finished with onion tomato masala) and the no-need-for-an-introduction Sarson da Saag which must be eaten with Makai di Roti. Lassi and buttermilk complement the wholesome food.
The notorious Punjabi sweet tooth is well catered to with Malpua (Indian pancakes deep fried and simmered in flavoured sugar syrup), Lauki Da Halwa (grated white gourd cooked in milk finished with sugar) and Phirni (a light creamy pudding of ground rice and milk dessert, flavoured with cardamom) among others. Ah! Nothing like reaping what you haven’t sown!
Saffron is open for dinner between 7pm and midnight from Monday to Friday and 7pm and 1am on Saturday & Sunday. For reservations, please call 5693 3225.
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