By Pamela Nandi | Jun 01, 2019

After it’s huge success, by treating the Kolkata food enthusiasts with its classic Continental, presenting the secret South East Asian delights in a fusion style, hunting the treasures of Indian food flowing from royal or ancestor’s kitchens to Dhaba style, street food, infusing molecular gastronomy brilliantly through its hidden gem restaurant that stands proudly at the Hazra Road Ballygunge crossing – Spice Kraft, the owner and the chef of this noted Global Cuisine Restaurant Mr Sambit Banik is all geared to pull the diners to nurture the palate by showcasing distinctive Mughlai and Chinese cuisines under the brand name ‘The Saffron Tree‘, located just opposite to the lane – Sarat Bose Road Post Office.

What a sumptuous lunch on a Saturday afternoon.

In few words, to indulge into exotic cuisines – it’s lost cuisines, mesmerising mehek flowing from narrow bylanes of Jama Masjid, Zakaria Street, outskirts of our City of Joy.

The captain of the ship sailing behind in the kitchen to bring his hard work, research, passion to reflect on the plate to steal the hearts of Kolkata food enthusiasts is Mr Sambit Banik. The man who is assisting Sambit putting all his heart and soul to reflect Sambit’s passion is Mr Prithish Gupta.

The entrance of the restaurant leads to a fine classy bar and waiting section which sprawls to the huge dining area of about 80 seaters.

The plush saffron themed decor with its bold wall paintings represents the hottest trends of the modern art. The white textured wall with the branches sprawling out from the leafless tree represents an extension of high-end taste for wall art – which puts an end to the expression “Wall to Talk”.

The earthy tones of the lights splurging from the bottom of the wall art as well as from the wooden ceilings artwork incorporates autumnal hues all around. In a few words, it is creating a drama to the whole ambience. The colour tones of the wall are cleanly balanced with the wooden furniture and the white dining wares.

The journey kicked off with fruity tequila punch – an absolutely refreshing cooler for summer.

Have you ever tried – Litchi Ke Kebab or Paan Gosht Ke Kebab. You will be floored by the hidden flavours punched inside.

Yes, The Casual Dining Restaurant at Southern Avenue – The Saffron Tree brings an exotic collection of rare and unusual Kebabs flowing from the royal kitchens of Lucknow, Hyderabad, Rampur, Bhopal cooked by the Khansamas (royal cook). Every dish has a unique story of its own. The recipes that are lost over a time period, to satisfy the palate of food fanatics from their ‘Shuruat‘ (Starter) platter.

The Saffron Tree takes an excessive pride to present these delightful lost recipes to relish on the plates in the Nawabi style by taking every diner to travel to the glorious past in order to enjoy the hidden culinary treasures from the land of Nawabi heritage and brilliance architecture.

Coming to the exotic platter, thrilled by the flavours and amazing presentation as you climb up the steps to nurture the buds.

Litchi Ke Kebab –
An ultimate innovation. Comes from the house of Nawabs of Lucknow.
Royal delicious stuffing, with the seed, removed, filled with creamy cottage cheese and nuts, lightly grilled – bursting with flavours by keeping the mild sweetness of the delicate fruit flesh.

Paan (Betel) Gosht Ke Kebab –
Very unique and amazing. Comes from the palace of Nizams of Hyderabad.
Betel leaves stuffed with moist spicy minced meat, folded in the form of a triangle, coated with batter and deep fried to golden yellow. Very delectable and fancy that combines the two basic ingredients which come as a mixture of opposites.

Mahi Chadi Tikka –
Comes from the house of Nawabs of Rampur. Look exactly resembles the texture of an Indian sweet. The juicy soft delicate flakes of the fish rubbed with nuts and mild spices covered with Chandi (edible silver foil) is grilled to perfection.

Crab 🦀 Meat ki Galawat –

The word ‘Galawat’ comes from the word ‘gala’ which means the anything that is soft enough to swallow and which has an interesting historical story behind the dish. The dish is specially curated to give a twist to a high-class Mughlai cuisine to create an adventure of senses in the palate. To keep pace with the traditional theme and authenticity, the ‘export quality’ mud crabs 🦀 from their fleshes and the absolute pure flavour is minced with fresh cream and mild spices filled in a ‘Mathri’ (an edible cone) that carries the crispy biscuit flavours from Rajasthan. An incredible fusion of Cuisines very carefully created by keeping its taste intact. The flavours of the crab meat is very pre-dominant – very soft, delicate, mildly with sweet tinge while taking a bite of ‘mathri’. This unusual offering has done its justice through its textures and modern presentation.

Mutton Sutli Kebab –

This kebab always stands with a glory from the royal kitchens of the Nawabs of Murshidabad – an ineffaceable taste that comes from the ‘Suruat’ (Starter) platter. The name derives from the thread (sutli). The speciality of the kebab is that the minced meat and spices paste is tied with the THREAD around the metal skewer and then grilled. The uniqueness and softness of the meat, smokiness oozing out of the sizzling rack and melt in the mouth experience is just out of the world that will leave a lingering taste. A great example of an art of cuisine reflects on the plate which is very delicate in nature and the excellent plating on a sizzling rack as well to keep pace with the traditional theme.

JamaMasjid Butter Chicken –

Its every Delhiite love for the good old Butter Chicken, and what’s better than gorging to the narrow lanes around Jama Masjid which comes alive, post the evening prayers. Yes, I am talking about the classic eatery ‘Aslam’, Jama Masjid, Old Delhi which is famed for its unique interpretation by serving chicken tikka in a pool of melting butter. The Butter Cream Chicken is presented in a sizzling style which is simply stunning. The visual composition, sizzling sounds, with the generous amount of melted butter with enticing aromas pouring over the succulent pieces of chicken, is just dramatic and made the meal more enjoyable. The tangy taste of the curd that cuts through the butter which in turn seeps into the tenderised juicy chicken greased in butter makes the dish flavourful and lip-smacking.

Pork Biryani –

Very delicious. Special Pork Biryani that comes with 2 pieces of Pork Loins and Juicy fat chunks in the fragrant rice.

Nimish –

This is a big surprise to my bud. Have no words to express the taste but yes a spoon full of this light creamy dessert definitely got me nostalgic. Bought me back my childhood memories when my Grandmom and Mom used to boil a vessel full of milk throughout the day to form a thick creamy layer (called ‘dudher shor’) on the top which was scooped and drizzled with little sugar – the hearty dessert that used to fulfill my craving while having it during the day’s last meal – dinner. Yes, this Awadhi beautiful cream pudding dessert – an invention that hails again from the era of the Nawabs of Lucknow flavoured with saffron and rosewater drizzled with pistachios on the top to give a nutty bite and comes with a typical light sweetness as you dig in. Very sleek presentation with a simple and fine taste.

Thank you so much, Sambit Banik for your warm invitation and being a gracious host. Hats off to your brilliant gastronomic execution.

Cheers !!!