The Unintimidating Exotic Cuisine

I’ve been fortunate to try many different cuisines from around the world right in our own back yard, which isn’t surprising since Bucks and Montgomery counties deliver a melting pot of diverse ethnicities. One food that I have always been intimidated to approach is Indian cuisine. This article was the perfect opportunity to try something new and exciting, and I couldn’t have been more pleased.

When my guest and I first arrived at Saffron, we were pleasantly greeted by the restaurant’s owner Rahul, who can often be found casually speaking to guests about the cuisine and providing guidance as to what the inexperienced should order. Needless to say, this guidance was greatly welcomed. He took us to our table and walked us through the many June specials, since Saffron takes pride in its monthly rotating menu.

Since Saffron is a BYOB, we brought along with us a few bottles of Yard’s Philadelphia Pale Ale. I thought this slightly hoppy beer would pair perfectly since I was sure I would be experiencing a wide range of spices from delicate to warming.

We started out our dining experience with a few appetizers including Paneer Fingers, a fresh homemade soft cheese lightly fried in a spiced chickpea batter and their Chatpata Murg Tikka, a signature dish. This chicken is marinated with in a spiced yogurt over night and then delicately grilled over a better of fresh vegetables. The chicken quite literally melts in your mouth as the chicken is perfectly tender and almost creamy from the marinade which complements the light spicing perfectly.

For our dinner course, we ordered several of Rahul’s recommendations which were served family-style at the table. Our first selection was the Murg Saag, which is a combination of slow cooked chicken with fresh spinach and spices. The chicken, just like the appetizer, was again quite tender and complemented the freshness of the spinach and slightly hot spices. Our next select was the Chicken Tikka Masala, a dish that according to Rahul, is the staple Indian dish everyone should try. This consisted of chicken in a uniquely creamy tomato based sauce with paprika spices. This gave the chicken a distinctive sweetness which softly balanced with a delicate heat in the finish. And finally, we sampled the Daal-E-Bahar, which is one of Saffron’s many vegetarian offerings. This dish consists of slow cooked yellow lentils in a delicious blend of herbs in spices giving it a smooth texture along with fresh flavors.

No dinner would be complete without dessert. We had the opportunity to try the Ghulab Jamun and the Badami Kheer. The Ghulab Jamun in many ways reminded me of the Indian equivalent to a crème brulee. Delicate cream dumplings are lightly fried and served in sweet rose water syrup and can only be described as sensual. The Badami Kheer on the other hand is a slow roasted rice pudding with cardamom, almonds, and raisins which create an earthly textural and wholesome experience.

All in all, the dining experience was quite satisfying and I felt accomplished in my new experiences. In talking to Rahul, one point he emphasized is that, “There is really good Indian food and really bad Indian food. The bad tends to be over spiced and too hot; while the good gives you a full range of flavors and textures with no one quality standing above the rest.” If this is Rahul’s measure of great Indian food, I can say he accurately described his own.

The Saffron Indian Kitchen not only offers dine-in lunch and dinner but also take-out, delivery and catering. Saffron is located at 60 E. Butler Ave in Ambler (215-540-0237) and 145 Montgomery Avenue in Bala Cynwyd (484-278-4112). For more information, visit www.saffronofphilly.com.