Tucked down an alley behind the Shin-Kong Mitsukoshi Department Store in Tianmu and just two doors away from the Spice Shop, another Indian restaurant, is a jewel box of a restaurant, Saffron. It's fine Indian dining, but in a very elegant yet comfortable atmosphere.
Sandra, one of the owners, said they spent six months before the restaurant opened just working out the design, decor and menu. That attention to detail clearly paid off. Open just under a year (mid-March is the anniversary), Saffron quickly became a favorite of Tianmu residents and word-of-mouth has ensured that plenty of downtown denizens are willing to make the trek north to try it.
While not an extensive menu, there are between four and eight options each for appetizers (averaging NT$170), tandoori chicken and lamb dishes (ranging from NT$290 to NT$540), vegetable dishes (average of NT$250), breads (NT$75 and up) and rice dishes (around NT$200). The drinks include a small wine selection (NT$200 a glass), beers, soft drinks, lassis, juices and teas.
PHOTO: DIANE BAKER, TAIPEI TIMES
The chef has a very light hand with the oils and ghee; even the fried appetizers such as samosas and pakoras are crisp without being greasy. Diners can watch the tandoor chef at work because his glass-enclosed cubicle is at the front of the restaurant, which is a great way to keep the children entertained while they are waiting for their food or after they eat as well as a good advertisement for Saffron.
I have never had a bad meal at Saffron, but must-tries for anyone would have to include the methi pakora as an appetizer (feenugrek, onion, potato and green chiles all finely diced and mixed together into small patties, which are then deep fried) or the punjabi tikki (a mix of ground lentils and potato deep fried in a small patty); the baigan bharta (charcoal-flamed eggplant, which is diced up and mixed with garlic, coriander and onion), the sak paneer (a fine rendering of the classic creamed spinach and cheese dish) and the tikki masala (chicken marinated with herb-nut mix and cooked in the tandoor oven).
The dessert list is short, just two dishes, but I can't make a recommendation. I'm sure they are both good, but despite best intentions, we have always been too full to actually order them.
While reservations are not required, they are recomended for both lunch and dinner on weekends because Saffron fills up quickly.
March 24 to March 30 When Yang Bing-yi (楊秉彝) needed a name for his new cooking oil shop in 1958, he first thought of honoring his previous employer, Heng Tai Fung (恆泰豐). The owner, Wang Yi-fu (王伊夫), had taken care of him over the previous 10 years, shortly after the native of Shanxi Province arrived in Taiwan in 1948 as a penniless 21 year old. His oil supplier was called Din Mei (鼎美), so he simply combined the names. Over the next decade, Yang and his wife Lai Pen-mei (賴盆妹) built up a booming business delivering oil to shops and
The Taipei Times last week reported that the Control Yuan said it had been “left with no choice” but to ask the Constitutional Court to rule on the constitutionality of the central government budget, which left it without a budget. Lost in the outrage over the cuts to defense and to the Constitutional Court were the cuts to the Control Yuan, whose operating budget was slashed by 96 percent. It is unable even to pay its utility bills, and in the press conference it convened on the issue, said that its department directors were paying out of pocket for gasoline
On March 13 President William Lai (賴清德) gave a national security speech noting the 20th year since the passing of China’s Anti-Secession Law (反分裂國家法) in March 2005 that laid the legal groundwork for an invasion of Taiwan. That law, and other subsequent ones, are merely political theater created by the Chinese Communist Party (CCP) to have something to point to so they can claim “we have to do it, it is the law.” The president’s speech was somber and said: “By its actions, China already satisfies the definition of a ‘foreign hostile force’ as provided in the Anti-Infiltration Act, which unlike
Mirror mirror on the wall, what’s the fairest Disney live-action remake of them all? Wait, mirror. Hold on a second. Maybe choosing from the likes of Alice in Wonderland (2010), Mulan (2020) and The Lion King (2019) isn’t such a good idea. Mirror, on second thought, what’s on Netflix? Even the most devoted fans would have to acknowledge that these have not been the most illustrious illustrations of Disney magic. At their best (Pete’s Dragon? Cinderella?) they breathe life into old classics that could use a little updating. At their worst, well, blue Will Smith. Given the rapacious rate of remakes in modern
RSS