Our Story
The family, the kitchen and how the restaurant grew.
[Why Saffron]
Every Plate Leaves Our Kitchen Like a Gift 
Our cooks grind the masalas each morning, bake the breads to order and taste every pot before it is served.
[Our story]
From a Family Kitchen to Your Table
Twenty years of recipes passed down, tables added and festivals cooked for the whole city.
- 1
[2011]
Twelve tables and one tandoor
Saffron opens in a small corner space, cooking the family’s own recipes.
- 2
[2014]
The courtyard opens
Open-air seating under a neem tree, and our first live music nights.
- 3
[2017]
Flavours from every coast
The menu grows from the north to the coasts, with a chef from each region.
- 4
[2020]
Saffron at your door
Home delivery and family meal boxes, packed fresh in our own kitchen.
- 5
[2024]
Our first food festival
A weekend of regional cooking that now returns every spring.
- 6
[Today]
A table for everyone
Families, friends and colleagues sharing plates, seven days a week.
[Meet the kitchen]
The Family Behind Every Plate at Saffron
Cooks who learned at home, a pastry chef who bakes before sunrise and a floor team that knows your order.
[Market to plate]
From the Morning Market to Your Plate
Our cooks shop for vegetables at dawn and send them out as dinner. Drag the handle to follow one dish through the day.
[Morning][Evening]Bought at seven, plated at eight in the evening
Beans, beetroot and tomatoes from the stall became the grilled vegetables on the chef’s dinner plate.
[Inside our kitchen]
From Our Pot to Your Table
Two minutes with our cooks as the biryani is layered, sealed and slow-cooked over a low flame for the evening rush.
[As seen in]
Food Writers and Guides Who Have Eaten With Us
- The Weekend Plate
- City Food Notes
- Spice Route Journal
- Table for Two
- The Hungry Commute
- Good Eats Weekly