THE RETURN OF THE RAJ @ SAFFRON, THE TRIDENT GURGAON

Nargisi Kofta aka lamb mince Scotch egg, originated from Nagra flower pattern of yellow, white and brown…yet barely the elevations of fine dining in these days of gastronomic tall change of direction, where truffles are handed out with all the indifference of chips, and desserts named Death by Chocolate as more of an unwavering determination than an alarming threat. 

Yet, in Days of The Raj, when Raj cuisine was the most favoured, history has it that once of the best things to savour was the Nargisi Kofta!!

It’s not surprising that this special cuisine still excites and especially if it happens to celebrate authentic flavours, just like at the Trident where Executive Chef Sandeep Kalra and his team explore age old recipes and use as inspiration the legacy of the khansamas!!

On other days too Saffron is really the place to be if you like the whole fine dine Indian feel restaurant replete with Indian music. It helps that many swear this place makes the best Aloo meat Tari Waala juice and Awadhi Murgh Biryani in the city. Anyways coming back to The Return of the Raj menu, it is rational in size, featuring all the favourites: Country Captain chicken curry, Jhalfarajie, Camp Soup, Chingri Samosa etc. There’s the ever-popular Dak Bungalow Roast, which already has intransigent fans notwithstanding being centuries old, thanks to its yoghurt chicken oven cooked with spices.  If you are in the more permissive mood try the Railway mutton curry that arrives with Lachha parantha, which are synchronized crisp, crumbly and decadent. However, what really is the star of the show is the East India Fish curry, which is a Bay of Bengal Bekti in traditional Bengali style. I try the aromatic curry, paired with steamed rice.

History can be quite fascinating. Especially when it is a part of a food festival in a place like Saffron!!

FAST FACTS

~ A Play of Spices : The flavours of India under the British Raj at Saffron, Trident Gurgaon  between 21st August and 8thSeptember, 2017

Timings: Open For Lunch & Dinner

For Reservations call: 0124 2450505

CHEF SPEAK

Chef Sandeep Kalra, Executive Chef, Trident, Gurgaon says, “It is a great privilege to present the richness of authentic Indian recipes from a bygone era, recreating the cuisine with consistent and delicious food. Our culinary endeavours reflect The Oberoi Group’s belief that it’s important to revive the Traditional Indian recipes in these modern times and our dedication to uncompromising quality”.

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.