The kitchen
Built around a tandoor
Saffron & Smoke opened in 2021 (sample) around one idea: that the oldest way of cooking in India is still the best one.
Fire, then everything else
Our kitchen has no gas burners on the line. Everything is cooked over charcoal, in the tandoor, or in a sealed handi over coal. It's slower, and harder to control, and that's what gives the food its character.
Chef Kabir Malhotra (sample) cooked in Delhi and Kerala before opening here. The menu borrows from both: Mughlai slow-cooking, coastal Konkan seafood, and a lot of coconut husk smoke.
- Fire only. Charcoal, tandoor and coal-sealed handis.
- Local catch. Seafood from Versova and Sassoon Dock, bought each morning.
- Every diet. A full vegetarian tasting menu, and Jain on request.
- Unhurried. Tables are yours for the evening; we don't turn them.
Reservations
The fire is lit at seven.
Book a table for dinner, or the eight-course tasting menu with 24 hours' notice.