Saffron San Carlos
Established in 2003 by former finance executive Ajay Walia, this has long been a reference for North Indian cooking on the Peninsula. A recent redesign replaced near-black finishes with bright white walls, banquettes and abundant greenery, an aesthetic move intended to bring the outdoors in while preserving a few front-door tables. The menu has been streamlined away from a buffet to concentrate on carefully composed dishes: smoky tandoori shrimp and spiced prawns, the newly introduced amritsari macchi, lamb kofte with baked garlic naan, and an Old Delhi–style butter chicken rendered tomato-forward and bright orange-red with charred chicken.
Your privacy choices 
