A kitchen built around charcoal, patience and regional recipes.
Saffron Table opened in 2014 in a restored Civil Lines bungalow. The menu travels from Awadh to the Malabar coast, cooked by a team that has largely stayed together since the first service. Spices are ground in-house every morning and the tandoor is lit before noon.
Sourcing
Vegetables from two farms outside the city, seafood flown in five days a week.
The grill
A single charcoal counter runs the entire tandoor menu, visible from the courtyard.
Hospitality
One server per twelve covers, so nobody has to wave for attention.
Questions guests ask
Yes. Table enquiries can be sent through this site and our team confirms by phone within the hour during service times.