Indian and South Asian
The chefs at Saffron use only the finest ingredients, refusing to use any artificial colouring or additives. We ordered a bottle of Chilean sauvignon from the extensive wine list and chose our starters. I plumped for the jinga moni puree - fresh seafood treated with delicate spices. My guest's meat samosas were crispy and filled with wonderfully spicy meat. There are over 50 main courses, making my decision more than difficult. Eventually I settled upon chicken podina, a mint-flavoured dish with ginger, herbs and spices, while my friend chose dansak with fat, succulent king prawns. The food was beautifully cooked, fabulously presented, subtly spiced and wonderfully fresh. We shared a bowl of saffron rice, which was a gorgeous deep yellow colour, and two peshwari naan.
Saffron has a huge selection of awards and accolades to its name. In 2005 it was voted amongst the 'Best 100 UK Restaurants' at the British Curry Awards, the BIBA awards have placed it in the top 30 UK restaurants for three years running and, in 2003, it was runner-up in a nationwide survey by the Real Curry Restaurant Guide.