Harland Stine
Google
I arrived at Saffron after driving in dense fog and rain on Rt. 66, the aftermath of tropical storm Ophelia, in the early evening, at around 6:30 PM, on Saturday, September 23. Finding shelter from the storm, I enjoyed wonderful Indian cuisine flavors and cordial, attentive service in a relaxed atmosphere. Graciously greeted by the general manager, Johnny, and the owner, Shankar, I asked to dine at the bar. When dining solo, I prefer and enjoy dining at the bar.
I got the festival of flavors going with black-pepper seasoned papadums with tamarind and mint
and cilantro chutneys. I ordered Coppola Prosecco, though I wanted Kir Royal, but crème de cassis nor Chambord were available. So, I ordered a side shot of Grand Marnier as a workaround.
Samosas, served with tamarind and mint and cilantro chutneys, were delicious. The samosas were elevated by a subtly curry-spiced crispy crust that complimented the spicy potato and peas filling. Chutney’s added to the flavor complexity. The plating was attractive, and the chopped lettuce and raw onion strands garnish provided a fresh, crunchy and cooling effect.
Johnny suggested the Chicken Lasooni Kabob for my entree, having a sense of my tastes. WoW, what outstanding flavor! The chicken was juicy yet had wonderful char flavor, which is not easy to achieve. Putting the taste over the top for me was the subtle use of fresh ginger in the marinade. The bold savoriness of this dish was exquisite. I also enjoyed Saffron Basmati Rice, Plain Roti, and a Heineken Beer with the Lasooni Kabob. Johnny slipped in a bowl of wonderful Maki Sauce, in my mind, an equivalent to marinara sauce with its rich flavors.
I finished my flavor jamboree with terrific Kesari Kheer (Saffron Rice Pudding) and a cup of Masala Chai, no sugar, no milk, finding the tea particularly robust and intense, I loved it. Summing up, Saffron Restaurant in Ashburn serves classic Indian cuisine recipes with masterful seasoning skills, and cooking techniques, all with a passion for pleasing their guests.