Tonight from the angeethi

Laal
Maas.

Mutton on the bone, eighteen mathania chillies, a slow fire, and one iron kadhai that hasn't left our family since my grandmother carried it down from Jodhpur.

₹450for two

No. 02

The Counter

No. 01Saffron Kitchen
Laal Maas
Slow-cooked mutton, mathania chilli, ghee
₹450serves 2
No. 02Saffron Kitchen
Ker Sangri
Desert berries & beans, hing, mustard oil
₹320serves 2
No. 03Saffron Kitchen
Bajra Khichdi
Pearl millet, moong dal, white butter
₹280serves 2
No. 04Saffron Kitchen
Gatte ki Sabzi
Gram-flour dumplings, yoghurt curry
₹290serves 2
No. 05Saffron Kitchen
Dal Baati Churma
Hand-rolled baati, panchmel dal, churma
₹360serves 2
No. 06Saffron Kitchen
Mawa Kachori
Saffron syrup, pistachio, cardamom
₹180serves 2

Dadaji at the angeethi, stirring laal maas in our family's brass kadhai

Dadaji, our second chef. Forty-six years at this stove.

No. 03 · The Family

Three generations,
one kadhai.

Saffron Kitchen opened in a Pink City courtyard in 1978, when my grandmother started cooking for her neighbours with ker sangri she pickled herself and bajra she ground on a stone wheel.

Today we still cook on a wood-coal angeethi, source mathania chilli direct from a co-op outside Jodhpur, and refuse to put anything on the menu we wouldn't serve at home.