Saffron Grill

Written by on December 5, 2014 in I Eat Seattle, I Eat...Out with 0 Comments

(saffrongrillseattle.com) – Northgate neighborhood, Seattle, Washington

How I heard of this place: It’s been in Northgate for at least a handful of years, noticeable, as it sits immediately off of the main road, yet it took a good friend’s (who was born and grew up in India) recommendation for us to venture a visit.

Type of cuisine: Saffron Grill brings to the Northgate area an inventive fusion of Indian and Mediterranean cuisine served in an inviting atmosphere that encourages you to linger.

While Saffron Grill may be new, owner Mohammed Bhatti has over 20 years’ experience
serving Zagat-rated Indian and Mediterranean restaurants in Seattle and Chicago. You and your friends will delight in discovering new, innovative dishes expertly prepared by a chef
whose passion and expertise is unparalleled. Our menu features authentic North Indian and Mediterranean food in a bright and inviting setting.

Saffron Grill Menu

Ambiance: Welcome to Seattle’s exclusive Indian and Mediterranean Fusion Restaurant. Saffron Grill features classic Indian and Mediterranean cuisine reinvented for today’s more sophisticated, discriminating palate. Our menu features authentic North Indian and Mediterranean food in a bright and inviting setting. Each dish truly reflects the vast and inspiring culinary heritage of India and the Middle East. At Saffron Grill, you will find a restaurant with a delightful balance of atmosphere and hospitality, along with authentic dishes prepared using the highest quality spices and ingredients.

Saffron, is a spice derived from a gently dried stigma of the saffron crocus flower. Known as za’afran in Persian and kesar in Sanskrit, this flower was first cultivated by the Greeks and is grown from Kashmir to Spain. To obtain a pound of saffron, 70,000 flowers of the saffron crocus are harvested, making it the most expensive spice in the world. Along with its calming properties, saffron is said to be a natural aphrodisiac. The aromatic fragrance and the yellow-orange hue of the saffron are prized in Indian dishes as well as cuisines from all over the world. At Saffron Grill we offer many dishes that showcase its richness and flavor. Saffron, the theme ingredient of the restaurant that shares its name, is considered by many to be the most precious spice in the world. Each of Saffron’s dishes features a hint of this spice for a unique and charming flavor.

Using traditional ingredients, along with those less common in Indian and Mediterranean cuisine, Saffron Grill honors tradition while creating unique, inspiring dishes. Such a combination is rare indeed. We hope that once you have arrived, you will feel it was well worth the journey.

A slightly corporate feel with the whimsy and color palate of an extensive Indian home.

What I ordered: We started with one order of the Vegetable Samosas ($4.99), two crispy pastries filled with mixed vegetables,

Saffron Grill Samosas

one order of Tabbouleh ($6.99): a salad made of chopped parsley leaves, tomatoes, green onions, fresh mint, bulgar wheat and a house-made dressing made with virgin olive oil, served with pita bread,

Saffron Grill Tabbouleh

and a bowl of Dal Soup ($5.99): homemade lentil soup prepared in an old Indian tradition.

Saffron Grill Dal Soup

Our main entrées included garlic náan ($3.25), a leavened bread topped with garlic,

Saffron Grill Garlic Naan

Butter Chicken ($15.99) for me: a deliciously smooth butter, tomato, and cream sauce, spiced with ginger and garlic.,

Saffron Grill Butter Chicken & Rice

and Tandoori Chicken ($14.99): juicy spring chicken on the bone, marinated in yogurt, fresh ground spices and saffron, served with sliced onions, lemons and rice.

Saffron Grill Tandoori Chicken Tikka

What I loved: The dal soup and creamy butter chicken.

Saffron Grill Butter Chicken

Why I loved it: Simple and effective for the American audience, lacking spice and tons of Indian flavor that I’m used to, but acceptable and tasty, overall.

Cost: Average ($10 – $20 per dinner entrée)

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