Saffron Restaurant

Mezze Platter

Daal Soup

Seafood Chowder

Chili Prawns

Bhagarey Jhingay

Saffron Rice

Jalapeno Chicken

Grilled Snapper in a Lemon Butter Garlic Sauce

Outdoor seating arrangement

The entrance

(for more photos, please click here)
Last week I got invited to a new-menu-launch lunch at Saffron, an eatery offering Mediterranean cuisine, now introducing Hyderabadi Food in collaboration with Nano's Hangout. The inspiration behind this new menu was to introduce Hyderabadi Cuisine, simply, providing a Hyderabadi alternative to the Mediterranean Greek dish. The owner, who also happens to be a dealer in antiques (the beautiful interior of the restaurant was the proof) besides being a calligrapher, said, that from now on they will only be serving dinner to make sure that they serve quality food to the customers rather than cramming their restaurant with customers and not focusing on the quality of the food as everything gets down to the quality of the food and the customers' satisfaction.
Upon arrival, we were served with Mezze platter with the usual assortments, carrot and apple juice, and Chicken Shamia (from Nano's Hangout). Mezze platter was one of the best I had, and the Chicken Shamia were too delicious a desi dish to be served at a fine-dining restaurant! The starters were followed by Seafood Chowder and Daal soup, with Seafood Chowder being deliciously creamy, pieces of fish and prawns very succulent and full of flavor. Soup was followed by Chili prawns and bagharey jhingay, with Chili Prawns being exceptionally scrumptious with the prawns being cooked to perfection! It was a burst of flavors. The side dishes served to us were Mashed Potatoes, Saffron Rice, and Stir Fried Vegetables with Bhagaray Baigan and Chicken Pasanday as mains. The bhagaray baigan, without a doubt were the best dish served on the table that day, making me take two helpings with saffron rice -- infinitely yummy! The Chicken Pasanday were the breast cut of chicken cooked in a rich gravy, with taste very close to chicken qorma. Hyderabadi Fish and Grilled Snapper in a Lemon Butter Garlic sauce were next -- the grilled snapper was beautiful with the perfect amount of tanginess and garlic flavor, with the fillet of fish being succulent and not dry. In beef, we were served with Beef Stroganoff and Beef Nargisi Koftay followed by Aloo Bhonday or in other words, Bata Wada. For dessert, we had Khubani ka meetha and Saffron Special Cake with both of them being a delight to the palate after such spicy strong flavors. All in all it was a very good meet-up, loved the idea of serving two different cuisines simultaneously, the interior was beautifully adorned with antiques, the lighting was not too dim nor too bright. A place, one should definitely try out. 

Saffron Address: D-82, Block 4, Cliffton, Karachi, Pakistan-75600.
Contact Details: (021) 35876090
Email Address:

Chicken Broast with a Garlic Mayo Dip

Chicken 8-12 pieces
Soy Sauce 2-4 tbsp
Worcestershire sauce 2-4 tbsp
Salt, to taste
Pepper, to taste
Chinese salt, ¼ tsp
Mustard, ½ tsp
Garlic powder, ¼ tsp
Plain flour, as required
Corn flour, as required
Egg and milk as required
Oil for frying

For the dip:
Mayonnaise, 1 cup
Garlic cloves, 3 crushed
Salt & pepper

Mix soy sauce, Worcestershire sauce, salt, pepper, Chinese salt, garlic powder, and mustard in the chicken and marinate for at least 2 hours.
Take a wok, and heat the oil. In a bowl, mix together plain flour and corn flour and add a pinch of salt and pepper. In another bowl, beat one egg and mix a couple of tablespoons of milk. Now dip each piece of chicken in the flour mixture, the egg mixture, and again the flour then fry till it attains a nice golden color and is cooked through.
To make the dip, crush the garlic cloves, finely chop it and mix it with mayonnaise. Season well with salt & pepper.

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