Savouring Saffron

When members of the national Indian cricket team say your food is as good as the best back home, there can be no greater accolade - especially for restaurateur Vivek Chatani.

His second fine-dining establishment, featuring authentic north Indian cuisine, Market Place's Saffron is less than a year old. Along with his beautiful wife Pooja, they've held their kitchen's offerings to the high standards they have set at their first eatery, Tamarind in Orchid Village Plaza.

With an Indian chef's spice box requiring a minimum of 18 spices to prepare fragrant, sumptuous curry dishes and other ambrosial delights, Vivek doesn't hesitate to airfreight in supplies when stock starts running low. For him, it's essential that his customers enjoy the genuine flavour profiles of Indian cuisine.

Jamaica-born, he returned to India with his mother and siblings after the death of his father. When his schooling was completed, he returned to Jamaica, establishing himself first in retail and now the business of tantalising taste buds.

FINE BREAD

He's done it extremely well. He has real tandoori grills and coal-fired clay ovens, plus a dedicated pastry chef in his kitchen, turning out breads you have to stop yourself from inhaling.

Roomali roti is the very thin and subtle bread named after the humble handkerchief it resembles when folded on a plate. It is gloriously used to wrap tandoori delicacies and to ensure that not one drop of luscious sauce is left on your plate.

Saffron is also a nirvana for vegetarians with probably the longest list of veggie options of any restaurant in the island.

Pooja is vegetarian, and with the family's venture into gastronomy, she no longer needs culinary respites in India. She can enjoy the real deal in her own restaurants.

For hungry patrons, things have become even sweeter with daily lunch specials. Take the time to choose from 15 different dishes, including reshmi vegetables, green Thai curry, butter chicken, tikka masala or fish singapori.

For $800, the meal includes the heavenly clay-oven baked naan and rice, with side orders of dal or samosas available at $200 to round out the meal.

WIDE VARIETY

Their menu is a mixture of Indian cuisine as well as Asian fusion. There is so much to choose from, but Vibes recommends you get some friends together, order a variety of items, and then share in the sublime goodness. Sharing allows you to discover something you might not have tried before.

Why not treat mom this Mother's Day to a wonderful Indian meal? In addition to dining in the restaurant or on its Market Place patio or even ordering to take out, Saffron can also cater your next special event. Today, we share some favourite recipes for the adventurous to try at home.

'Vibes Cuisine', which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine on Facebook.

Tandoori Gobi (Cauliflower)

Ingredients

1 medium-size cauliflower head

Marinade

2¹/² cup yogurt

¹/² tbsp ginger - garlic paste (approx 1 inch ginger & 2-3 garlic crushed or ground in a mortar-pestle)

¹/² or 1tsp red chili powder

¹/² or 1tsp garam masala powder or tandoori masala

¹/² tsp turmeric powder

1tsp coriander powder

1tsp chaat masala

¹/² tsp carom seeds

1tsp dry fenugreek leaves

2tbsp besan flour, roasted

1 or 2tsp lemon juice

1tbsp oil

Salt

Method

1. Drain the yogurt in a cheese cloth or fine sieve to thicken. Overnight in the fridge works well.

2. Chop cauliflower into uniform medium or large-size florets for even grilling later.

3. Simmer cauliflower for 3-4 minutes in boiling salted water.

4. Turn off stove and let the florets seep in the hot water for 7-8 minutes. Drain and reserve.

5. Combine items for marinade. Add the florets and mix well.

6. Marinate for an hour or two.

7. Preheat the oven to 400ºF.

8. Place the cauliflower florets on grill rack.

9. Grill or bake the cauliflower for 25-30 minutes or until they are cooked and the edges start to become browned.

10. Serve with mint-coriander-yogurt chutney along with sliced onion and lemon wedges.

11. Enjoy with bread, buns, roti or naan.