Saffron Indian Cuisine Menu

Another authentic fare from the Mughlai cuisine is its aromatic lamb pieces cooked in a red sauce.

Fish in a red vinegar-based sauce with potatoes, from the region of Goa.

Boneless lamb in korma sauce made with cashew paste and coconut.

2 pieces of samosa topped with chickpeas, chutneys, yogurt, and onion.

Tender morsels of chicken tikka cooked with onions and whole spices cooked over low heat.

Black lentils tempered with butter, onions, tomatoes, and mildly spiced.

Pieces of chicken breast cooked with traditional Indian spices, onions, and bell peppers.

Pieces of boneless chicken breast tossed together with green bell peppers, onions, and a thick sauce, sweet and sour.

Potatoes peas, and spices stuffed in a pastry and fried.

Fried spiced mashed potato patties served with chutney.

Lentil balls topped with yogurt and tamarind chutney.

Fritters made with chopped spinach, onions, and potatoes in chickpea flour batter.

Crunchy hollow balls made from flour dough filled with potatoes, chickpeas, yogurt, and chutneys.

Lentil balls are served with sambar (lentil sauce) and coconut chutney.

2 pieces of samosa topped with chickpeas, chutneys, yogurt, and onion.

2 pieces samosa, 2 pieces paneer tikka, 6 pieces pakoras, and chickpeas.

Boneless chicken breast pieces marinated in yogurt, cream, and spices.

Boneless chicken breast pieces marinated in spinach, mint, coriander, lime, and spices and grilled in.

4 pieces of whole chicken (1/2 chicken) in a spiced yogurt marinade, baked in our tandoor oven and served with coriander chutney, lemon wedges, and sliced onion salad.

Spiced minced chicken baked on a skewer, sliced, and served with chutney.

Served with our house special chutney.

Tandoor-cooked marinated shrimp.

Filleted tilapia fish pieces marinated in spices and grilled on a flat grill.

A specialty from the northern state of Punjab, a must-try!

Fried spiced mashed potato patties served with chutney.

Cakes made with chopped spinach, onions, and potatoes in chickpea flour batter.

Crunchy hollow balls made from flour dough filled with potatoes, chickpeas, and chutneys.

Lentil balls are served with sambar (lentil sauce) and coconut chutney.

2 pieces of samosa topped with chickpeas, chutneys, and onion.

Whole wheat paratha.

Whole wheat bread with spinach, chopped onion, and spices.

Potato stuffed whole wheat bread.

Whole wheat and chick pea flour bread, with chopped onions and spices.

Curried potatoes served with 2 pieces of fried unleavened whole wheat flour bread.

Cooked yellow lentils tempered with spices and tomatoes made home style.

Chickpeas cooked in chef’s special spices and made Amritsari style.

Diced mixed vegetables and pineapple in a creamy gravy with subtle flavors.

Thick red bean gravy made with the owner's family recipe.

Home-style cauliflower and potatoes cooked in typical Punjabi style.

Roasted eggplant is mashed, and cooked with chunks of onions, tomatoes, and peas, tempered North Indian style.

Green peas and crushed fenugreek in a creamy cashew sauce.

Cauliflower, mushrooms, carrots, peas, and bell peppers cooked north Indian style.

Green peas and fresh button mushrooms in exotic gravy.

Fresh cauliflower, mushrooms, and peas. carrots, bell peppers in an exotic sauce.

Blend spinach cooked with flavorful chickpeas.

Corn kernel with onions, cilantro, tomatoes, and lime dressing.

Traditional Kashmiri rice with nuts, saffron, and subtly flavored.

Biryani is layered with rice, aromatic condiments, and spices and cooked till the aroma and gravy are infused with the rice.

Comes with bone.

Boneless chicken breast grilled in tandoor and then cooked in a tomato cashew sauce and mild spices.

Traditional Indian delicacy-chicken pieces cooked in onion, tomato-based gravy infused with mild spices.

Tender morsels of chicken tikka cooked with onions and whole spices cooked over low heat.

Tender morsels of chicken breast meat cooked in white ginger and cashew sauce.

Ground black pepper and boneless chicken breast in white sauce.

Tender and mildly grilled pieces of chicken breast cooked to perfection in blended spinach.

Tender pieces of chicken breast cooked with cashew paste and fenugreek.

Pieces of chicken breast cooked with traditional Indian spices, onions, and bell peppers.

The king of Mughlai cuisine, the dish dates back to the 16th century. The chicken gravy is prepared with ground spices and a sauce simmered on slow fire with coconut, cashew, and cream, topped with nuts and raisins.

Pieces of boneless chicken breast tossed together with green bell peppers, onions, and a thick sauce, sweet and sour.

Boneless chicken breast pieces in flavorful spices and coconut milk.

Chicken pieces cooked in vinegar-based vindaloo sauce.

Curried potatoes served with 2 pieces of fried unleavened whole wheat flour bread.

Cooked yellow lentils tempered with spices and tomatoes made home style.

Black lentils tempered with butter, onions, tomatoes, and mildly spiced.

Chickpeas cooked in chef's special spices and made Amritsari style.

Diced mixed vegetables, pineapple, and paneer in a creamy gravy with subtle flavors.

Cheese balls simmered in a creamy flavorful spinach gravy, a mouthwatering concoction.

Chef's special dumplings in white gravy with cream, nuts, and coconut.

Rice, Mughlai dumplings in nutty gravy, an authentic, traditional dish fit for emperors.

Indian cheese wrapped in thick gravy with ginger, garlic, onions, and tomatoes.

Thick red bean gravy, made with the owner's family recipe.

Marinated Indian cheese cubes, cooked in tandoor first then mixed with nut and tomato gravy.

Cubed Indian cheese in flavorful creamed spinach.

Cubed Indian cheese in onion gravy, tempered with spices and green bell peppers.

Indian cheese in buttered gravy made with cashew nut paste and tomatoes.

Home-style cauliflower and potatoes cooked in typical Punjabi style.

Roasted eggplant is mashed, cooked with chunks of onions, tomatoes, peas, and tempered North Indian style.

Stir-fried okra with onions, tomatoes, and tangy spices.

Green peas and crushed fenugreek in a creamy cashew sauce.

Cauliflower, mushrooms, carrots, peas, and bell peppers cooked in North Indian style.

Green peas and fresh button mushrooms in exotic gravy.

Fresh cauliflower, mushrooms, peas, carrots, and bell peppers in an exotic sauce.

Cubed Indian cheese cooked with green peas in a red sauce made with onions and tomatoes.

Sauce made with low-fat yogurt, chickpea flour, and north Indian spices with chickpea flower dumplings.

Lamb cooked to perfection with onions, tomatoes, and blended spinach.

Lamb in spice and vinegar-based curry with potatoes, from the region of Goa.

Chunks of lamb and ground meat cooked wit exotic Kashmiri spices. Lean boneless. Gluten-free.

Another authentic fare from the Mughlai cuisine is its aromatic lamb pieces cooked in a red sauce.

Slow-cooked in an open pot, lamb is immersed in a thick sauce with chunks of onion and bell pepper.

Boneless lamb in korma sauce made with cashew paste and coconut.

Slow-cooked in an open pot, the goat is immersed in a thick sauce with chunks of onion and bell pepper.

Goat in spice and vinegar-based curry with potatoes, from the region of Goa.

Goat cooked to perfection with onions, tomatoes, and blended spinach.

Fish in a rich gravy tempered with spices and green peppers.

Fish in a red vinegar-based sauce with potatoes, from the region of Goa.

Fish cooked to perfection with onions, tomatoes, and blended spinach.

Traditional North Indian style, wild-caught pollock simmered in a flavorful curry sauce.

A modern variation of the Mughlai cuisine, the fish gravy is prepared with ground spices and a sauce simmered on slow fire with cream, cashew, and coconut. It can be prepared fiery hot on order.

Shrimp in a rich gravy tempered with spices and green peppers.

Shrimp in a red vinegar-based sauce with potatoes, from the region of Goa.

A modern variation of the Mughlai cuisine, the shrimp gravy is prepared with ground spices and a sauce simmered on slow fire with cream, cashew, and coconut. It can be prepared fiery hot on order.

Shrimp cooked to perfection with onions, tomatoes, and blended spinach.

Shrimp simmered with Goan spices and coconut milk.

Homemade.

Curry seasoned dish.

Roasted and marinated.

Marinated and spiced chicken.

Spicy curry.

Curry seasoned dish.

Shell fish.

Spicy curry.

Shell fish.

Spinach and cheese.

Spiced chickpeas.

Buttery curry dish.

Marinated in a spice mixture.

Served with raita. No bread.