Fine Harvest

Though Baisakhi is among the most important festivals of Punjab,strangely there have been few culinary

initiatives made by Chandigarh restaurants,barring those run by CITCO that sometimes make an effort to roll out a festival showcasing traditional meals.

The Baisakhi spread at Saffron has been put together by a team led by in-house chefs Deepak Gurung and Naveen Handa. With a set menu of vegetarian and non-vegetarian options,we opt for the former,having given in to the nine days of abstinence. Since it’s not a regular choice,the line-up of veggie fare on the menu does much to lift the spirits.

Instead of the customary earthenware that one is used to seeing on Saffron’s tables,it was a welcome change to be served in steel thalis with a copper finish.

Masala chaas,our first for the summer,is so good that we end up asking for it twice. The vegetarian starters bring in a mix of flavours ranging of Ambi Paneer Tikka,Malai Bharwan Mushroom and Tandoori Makai ki Seekh. The latter was spicy but perfect to please the tastebuds.

Looking to make the most of the harvest season,the chefs have researched well,bringing in authentic specialties representing various pockets from the state. But more than traditional dishes such as Jalandhari Gosht ki Chaap aur Boti and Amritsari Tawa Macchli on the neighbouring non-vegetarian menu,it’s the likes of kadi pakora,paneer and Choliya ki Subzi and baingan ka bharta that got us excited. The bharta is a true winner and it’s clear it has been smoked in a tandoor.

The Dhabha Dal is good and best teamed with the missi roti. The home-style dishes will find favour with those looking for a change from curries but for those who’s rather have gourmet meals out of home,there’s much to choose from as well. We closed our meal with Aam Phirni that could have been a bit sweeter. The diced mangoes on top though were a welcome addition.

The festival is on till April 22

Meal for two: Rs 2,200

(approx)

Location: JW Marriott,

Sector 35,Chandigarh

Contact: 3955555