Location-
Palace road, vasanth nagar, Bangalore
About the restaurant-
This fancy eatery on the eighteenth floor of the Shangri-La Lodging Bangalore, gives you clearing perspectives on the city. With both indoor and in the open air seating choices, Ssaffron advances Bangalore's climate. Dull gold and quieted tints overwhelm the insides of the café for a tasteful, downplayed vibe.
We ate at Ssaffron on a stormy night, with the Bangalore sky ( seen through the tall glass windows of Ssaffron) putting on a tremendous light show. We were happily spared from the sound of boisterous applauds of thunder because of the sound verification glass. Protected and warm, with my most seasoned school companion for organization, we left it to the gourmet experts to serve us their best and they did. We began off with crisp lime soft drink.
The table was immediately loaded up with rice crisps, masala papad and three sorts of plunges. First of all, we attempted the silbattey ki tikke – ruby red beetroot tikkis, cooked on a frying pan with peanuts and the crunchy, multi grain hitter covered and fricasseed bits of infant corn, enhanced with South Indian flavors. The perfect kinds of flavors slice through the flour for a flavourful mouth feel
For the principle course we attempted the paneer kurchan with sauté ed juliennes of vegetables and paneer in a kasoori methi-implanted tomato sauce. The second dish we attempted was a Baingan-muttar bhurta, with the mellow smokey kinds of brinjal. Both the side dishes were joined by naan, which I picked, and the lachcha paratha that my companion chose. We couldn't not have the rich, dal makhani – moderate cooked lentils and kidney beans, stewed medium-term on coal ashes and liberally bound with touches of spread. This was just as magnificent as we suspected it would be, with the ameliorating kinds of home. With steaming hot dal came the since quite a while ago grained rice to end the dinner.
We were not done yet with the treats still to arrive. Since we couldn't choose what to pick, the Official Culinary specialist Anurudh Khanna conveyed a tasting platter of rainbow kulfi, gulab jamun presented with gulkand frozen yogurt, ada pradaman, the pastry from Kerala with coconut milk and rice snack, khubani ka meetha and cut organic products. The gourmet specialist disclosed to us that they had halwaiis working in the kitchen to ensure the pastries are bona fide. You can differentiate.