RIVAAYAT @ SAFFRON - TRIDENT GURGAON

Traditional recipes are masterpieces like art created by Picasso and Van Gouge wherein even a slightest of change made, could destroy them. It is a rich heritage we have inherited, and I firmly believe that no mixture or as people call it ‘fusion’ will ever measure up to what we call ‘authentic cuisine’. No person who values heritage will ever tell you to sell his family heirlooms. That said, times are changing and people are inventing new ways to get rid of the old. But is it necessary? Well I would say fusion if married well is a sure shot winner but can be confusion if isn’t done the right way.  Fusion is good unless people don’t use it as an excuse to mix ridiculous ingredients, charge double the prices and upset customers.

To me eating is joy of life, which ancient traditions and practices have enriched, pampered and protected to make them what they are today. Hence when I got an invite to try out secret recipes by celebrated Chef Izzat Husain at Saffron, how could I have ever miss a chance to experience the magnificence of the royal kitchens of Awadh as he recreated treasured Indian classics like the Kakori Kebabs, Gosht Yakhni Pulao, Zaffrani Nehari and Baqakhani? For those who do not know Chef Izzat Husain has been taking Awadhi cuisine across the globe. A hard working food enthusiast, he has spent several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine and has left no stone unturned to learn the cooking techniques it from a royal kitchen khansama or a home cook.

Executive Chef Sandeep Kalra

Coming to my experience, Just stepping into Saffron made me feel like royalty as my table was replete with a table reserved with my name tag on it! The food is neither fussy nor complicated, but hugely tasty, with very generous portions. I tried a mix of the regular menu at ‘Saffron’ coupled with some dishes from ‘Rivaayat’ which Executive Chef Sandeep Kalra specially curated for me. The piece de resistance for me was the melt in the mouth ‘Kakori kebab’ For me the benchmark of a good Indian restaurant is its ‘Biryani’ and here I found an ancient recipe that has faded from the memory of the world rediscovered in this rare Biryani eating experience, the multifaceted identity of the Nizam’s preserved in its original form. 

The dessert menu was a whirlwind of flavours, as for me, after a delicious meal the ‘Paan Ice-cream’ was a fitting and soothing ending. I guess I’ll need to make another trip to do justice to the entire menu. Attention to detail is clearly a valued premise at Saffron. The restaurant is a balmy strip of foodie fun and a meal of Rivaayat dishes adds a measure of gustatory refinement. Truly I enjoyed here not just a cuisine, but an experience that goes beyond mere satisfaction of appetite to the realm of sensuality! Trust me being here is reason enough; soaking in the colonial grandeur of an elegant era while enjoying a selection of viands well beyond reproach!!

FAST FACTS

Saffron, Trident Gurgaon, 443, Udyog Vihar, Phase V, Gurgaon 122 016.

Tel: 0124 412 4307

Timings: Lunch - 12:30pm - 3:00 pm. Dinner - 7:30 pm to 11:30 pm.

Flavours of Kashmir @Saffron, Trident-Gurgaon

For Sandeep Kalra Executive Chef at Trident, Gurgaon, 'good food is one that touches the soul'. He believes in using the best ingredients, keeping flavours simple and authentic and follows highest standards of presentation. Each dish, for him, has to be a work of art. 

At one of his restaurants ‘Saffron’, the aim of the chef is to bring the guests a cuisine which is just as fine as the spice…! On offer are authentic dishes from North India- recipes from the Mughal courts, the walled city of Delhi, cuisine of the Nawabs of Lucknow, the vibrant flavours of Rajasthan and Uttar Pradesh and the delectable cuisine of Kashmir. This time round Saffron has on board Chef Rehman and his team of Wazas all the way from Kashmir to showcase a taste of paradise and this festival is on until the 8th of December.

As for me I committed the sin of gluttony by overeating an A La carte meal for dinner and not only that I even took a recipe from Chef Sandeep Kalra and Chef Rehman to share with my readers ( read make later myself too )and they were kind enough to oblige.

Here goes....

TABAK MAAS

Lamb Ribs : 1kg (full fillet); Water: 5-6 lit; Garlic paste: 15 gms; Salt : to taste; Cold water: 3 lit; Dry ginger powder: 5 gms; cloves : 8 nos; Black cardamom: 8 nos; Turmeric powder: 10 gms; Pure ghee: 500 gms

METHOD

Bring the water to boil add the ribs, continue to boil, removing the scum that rises into the surface. Repeat until the water is clear. Boil covered till the ribs are half done. Add garlic and mix well, continue to boil for another minutes. Add the salt and boil covered. Continuously, until the membrane between the ribs can be pierced with the thumbs. Remove the pan from heat and drain the water. Cool the ribs in a pan with cold water and keep aside. Chop the ribs with chopper into rectangular pieces of 2*1 inches approx. Boil the water in which the ribs were washed. Add the chop ribs, Salt, dry ginger, cloves, black cardamom and turmeric powder, mix well. Let it boil until the bones can be extracted from the membranes easily. Remove the pan from heat and take out the ribs with a slotted spoon. Keep aside and discard the water. Arrange the ribs in a large frying pan , so that they don’t overlap. Pour the pure ghee on them. Fry until they are reddish brown overall. Turn Ocassionally. Drain out pure ghee before serving.

If the cold winter winds of Delhi are reminding you of crossing the Changla Pass you must head to Saffron at Trident Gurgaon as they bring to you the perfect ambiance and food to warm your heart at the on-going Kashmiri food festival which gets over on the 8th of December

FAST FACTS

Saffron, Trident Gurgaon. 443, Udyog Vihar, Phase V, Gurgaon 122 016.

Tel: 0124 412 4307

Timings: Lunch - 12:30pm - 3:00 pm. Dinner - 7:30 pm to 11:30 pm.

Cost: Meal for two approx. 3600, all inclusive without alcohol.