Новини от ресторант Шафран

the food magazine menu with saffron month of march edition

http://www.menumag.bg/recepta/tanduri-pile-s-dzhindzhyr-sos-i-basmati

here you can find about saffron restaurant the story behind saffron and we are keep trying to make our clients happy we keep trying to keep tradtion indian food serve

Review of restourant Saffron in Capital newspaper

The significance of a really good Indian meal is something that can be understood before the evening is through. So it was with great excitement that a multi-cultural group of us headed to Saffron Indian Restaurant in Studentski Grad on a recent weekend.

Even though it was late (about 11.30pm), the reception was warm and friendly, with staff ensuring that all the guests were very well looked after. When one of the ladies in the party demonstrated her adversity to the cool interior climate of the Saffron (I think we have some geographical neighbours to blame for that!), an electric heater was quickly dispatched and placed behind the hastily prepared table.

Upon first visual impressions, the restaurant could seem to lack in authenticity (or chintz, depending on your viewpoint) as an Indian restaurant, other than a few typical Indian artefacts in the corner and the Bollywood music/film on the flat-screen TV on the wall. However, what was missing in typical Indian decor was surely made up for in quality food and good service. Even though not decorated in typical Anglo-Indian style, a great deal of thought went in the decor and layout.

As a group of nine hungry people, it was a great opportunity to try a good range from the comprehensive starters, main courses and dessert menu (even though there was no Dhansak range) and we proceeded to order?extensively!

The starters arrived relatively promptly and were enjoyed by all, even those in the group who had never tried delicacies from the sub-continent before. Tasty, hot (temperature) and very well presented in small dishes sitting on stands with a small candle below to keep it warm, a charming effect.Aloo gobhi and the tandoori chicken tika were met with ?ahs? and ?yums? from all assembled. The chicken pakora had the authentic spicy batter and presentation of any restaurant in England (and probably India ? I?ve never been!) but the chef?s recommendation of lollipop chicken was greeted with mixed emotions.

Main courses arrived a little later, unfortunately as and when and not together, and rice side dishes arrived a while after the sauces, which meant a delay in starting to eat for those being polite. Those of us who couldn?t wait were not disappointed!

The main dishes once again were very well presented in the same way as the starters and lived up to the high expectations of the curry aficionados around the table and the delight of the les
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