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 Saffron, the pan Indian restaurant at The Park, Kolkata has given a new direction to Indian cuisine. Taking cue from the diversity in Indian culture, racial structure, geography, climate and of course indigenous cuisine, Saffron has successfully combined age-old culinary fare from different parts of the country and yet lent it a contemporary feel and taste by using "modern" ingredients. The coinage of the term "Contemporary Indian Cuisine" can be attributed to this modern pan Indian restaurant with cosmic décor. The new fare, a tribute to the Indian diversity, is the brainchild of Chef Abhijit Saha, the Executive Chef at The Park, Bangalore and a team of expert chefs at The Park, Kolkata. The chefs characterize the menu with simplistic presentation, authenticity in recipes, blending of unconventional ingredients, besides ranking high on taste. Chef Abhijit Saha is a pioneer in the sphere of contemporary cuisine and recognised as one of the 10 best chefs in India, in an independent survey carried out by Outlook Magazine. The Saffron menu is a true representation of the fact that modern India is going through a period of rapid culinary evolution. The must try list includes Asparagus Khas, Vilayati fish kebab, a platter with Indian salmon and pesto, Mumbai bekti and Creole spices and Kolkata bekti and black olives, which comfortably fits in with traditional Kerala style kadhai masala duck, chicken Chettinad, Bengali dab Chingri flambe and egg appams just to name a few. |
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