O Saffron! MANY ARE THE USES OF THEE FOR AROMA, FOR FLAVOUR, FOR COLOUR AND FOR BEAUTY! Anon

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1 O Saffron! MANY ARE THE USES OF THEE FOR AROMA, FOR FLAVOUR, FOR COLOUR AND FOR BEAUTY! Anon Zaaffran is Indian for saffron an exotic spice known for its exquisite aroma, colour and flavour. For centuries saffron has been used by master chefs in their dishes exclusively for the royal families of ancient India. At Zaaffran we capture the essence of traditional Indian cuisine and present it with contemporary flair. The result is a menu that is authentic as well as innovative. We offer a blend of culturally rich cuisine from the Indian peninsula using the freshest Australian produce prepared by our award-winning chef with a touch of his own alchemy. Let us take you on a journey of unmatched culinary excellence. Discover why Indians treat each meal as a celebration of life. SAFFRON, THE SPICE, RIVALS IN VALUE GOLD ZAAFFRAN, THE RESTAURANT, PRESENTS CULINARY TREASURES UNTOLD Chef and patron Vikrant Kapoor

2 Zaaffran s Favourites Karimeen Ishtoo 29.5 Barramundi; coconut-turmeric broth; lemon; ginger and green chilli; mustard seeds and curry leaf tempering Naaz-E-Dariya 39.5 Lobster meat stir-fried; coastal coconut broth (this dish takes 30 mins); with iddiappam DG Zaaffran Khoorus Biryani 35 / 27.5 Saffron rice and chicken with birista, garam masala, and mint; flaky pastry; served with raita (this dish takes 30 mins) Kozhi Varatha 29 Chicken in a coconut masala with red chillies, cardamon, cloves and ginger Pasliyaan Majnoon 34 Red Angus beef ribs - braised and roasted with garlic, chilli and garam masala D Angaare Aatish Murgh 24 Tandoor chicken marylands; garam masala, yoghurt, ginger and green chilli; mint & garlic chutneys; seasonal salad DN Nulli Saufiya 28 Slow cooked cut shanks; spicy onion and tomato sauce with saunf, dhaniya and garam masala DINERS MAY REQUEST FOR THEIR MEAL TO BE MILD, MEDIUM OR HOT SOME ITEMS CONTAINING DAIRY, GLUTEN AND/OR NUTS CAN BE SPECIALLY PREPARED WITHOUT PLEASE CHECK WITH YOUR SERVER FOR KIDS OPTIONS AND OTHER SEASONAL MENU OPTIONS Note: Accompanying chutneys and dips may contain dairy D DAIRY G GLUTEN N NUTS

3 Banquets MINIMUM 2 PERSONS ACCOMPANIMENTS FOR ALL BANQUETS: RICE, NAAN, GARLIC NAAN, RAITA AND PAPPADAM Note: All persons at the table must have the same banquet, except for strict vegetarians or others with dietary restrictions DINERS MAY REQUEST A FEW BANQUET DISHES TO BE SUBSTITUTED FOR OTHERS. ADD $3 PER PERSON FOR EACH SEAFOOD, LAMB CUTLET AND/OR LAMB SHANK SUBSTITUTION THESE BANQUETS ARE ALSO AVAILABLE WITHOUT $5 LESS VEGETARIAN BANQUET 50 pp Starters Papri Chaat Tandoori Paneer Chookundar Kay Gilavaat Mains Palak Paneer Bhindi Kofta Yellow Daal Ice Cream/Kulfi BBQ BANQUET 58 pp WITH 3 SEAFOOD OPTIONS 65 pp 1st Course Salad Poochka Lentil Wafers Potato Patties Garlic Naan Assorted Dips 2nd Course Chicken Skewers Chicken Tenderloin with Mushroom Naan 3rd Course Butter Chicken Seekh Kebab Beef Ribs Stuffed Mushrooms Rice Ice Cream/Kulfi NON-VEGETARIAN BANQUET 56 pp Starters Chicken Tenderloin Tandoori Prawn Chookundar Kay Gilavaat Mains Butter Chicken Lamb Curry Prawn Curry Mixed Vegetables Ice Cream/Kulfi GRAND FEAST ON A ROYAL ORNATE SILVER PLATTER Non-Vegetarian 70 pp Vegetarian 60 pp 3 Starters 5 Mains OPTIONAL EXTRA Tandoori Tropical Lobster 19 pp OUR CHEFS WILL CREATE A TASTING MENU, ESPECIALLY FOR YOU By special request, a few diners favourites may be included Mains for each diner served on a Royal Ornate Silver Platter

4 Vegetarian Starters G Gol Guppa 13 / 7.5 Mini poories with spiced moong beans and potatoes; doused with mint/tamarind liquor DG Papri Chaat 13 / 7.5 Wheat crisps with a topping of potatoes, date-tamarind chutney and mint chutney; besan vermicelli DG Samosa Chaat 13.5 / 7.5 Cocktail samosa; chick peas salan; mint, date tamarind and chili chutnies D Zaytooni Paneer 15.5 Paneer chunks glazed with a cheesy marinade made heady with olives G Chookundar Kay Gilavaat 14 / 5.5 ea Crisp beetroot patties with ginger, green chillies and garam masala; date-tamarind chutney, avocado dip D Dulari Kumbh 13 Field mushrooms stuffed with holy basil, cheddar cheese and mushroom duxelle, glazed with a spiced herb yoghurt DG Chowpatty Pao Bhajee 13.5 Seasonal vegetable gumbo; mini butter pao from the streets of Bombay DG Chatpatta Makkai Aur Aloo Tikki 13.5 Potato and corn patties; laced with 3 toppings; besan vermicelli Non-Vegetarian Starters D D Zaaffran Pudina Seekh 16 / 6 ea Chicken mince kebab with a green masala; tandoor smoked with cardamom and cloves Malai Seekh 16 / 6 ea Lamb mince skewered & tandoor glazed with coriander, mint, green chilli and garam masala; finished with malai D Hazarvi Jheengay 17.5 / 6.5 King prawn tandoor glazed with ginger, green chilli, coriander, cardamon, mace and creamed cheese Dakhni Kebab 15.5 / 5.5 ea Tenderloins guilded gold in the tandoor with pepper, ginger, garlic and curry leaf Bhuna Masaley Ka Chaap 17 / 8.5 ea Lamb cutlets tandoor smoked with coriander, fennel, star anise, red chilli and tamarind G Talilee Macchlee 18.5 / 9.5 ea Crispy humpty doo barra with crushed fennel seeds, curry leaf, red chilli and tamarind; thakkali D Mahi Sartaj 22 Salmon bathed with a garlicky marinade; bejeweled with spanish onions, capsicums and prawn tartare crown; mash and jhol

5 Vegetarian Mains DG Khazana-E-Lazzat 26.3 Creamy spinach koftas, stuffed with a sweet and tangy jumble of corn, toasted nuts, sultanas, green chilli and ginger; simmered in a flavoursome and full-bodied tomato sauce D Paneer Makhan Masala 24.5 Indian cheese simmered in an onion-tomato masala with ginger, chilli and coriander D Palak Paneer 25 Indian cottage cheese in a spinach sauce with fenugreek, ginger, garlic and green chilli D Bhindi Baingan Aur Pakori Kadhi 21 Lentil dumplings in a yoghurt sauce with eggplant & okra; tempered with cumin seeds, curry leaf and mustard seeds D Aloo Gobhi 22 Stirfried cauliflower and potatoes in an onion masala with ginger, green chilli and cumin seeds D Daal Tadkewali 19.5 Yellow lentils cooked with green chilli, turmeric and curry leaf D Subz Miloni 20 Selection of seasonal vegetables, chickpeas & potatoes in a fenugreek-flavoured, garlicky spinach sauce D Nawabi Tarkari Biryani 28.5 / 17 Vegetables and rice combined with garam masala, sultanas & cashews; served with raita Khush Wale Baigan Ya Bhindi 22 Baby okra or egglant stirfried in an incensed onion tomato masala Non Vegetarian Mains Lagoon Kerala Ishtoo 29.5 Tiger prawns, calamari and bug meat in an aromatic tamarind-coconut broth with star anise, ginger, garlic and chilli (this dish may be prepared with only prawns, if preferred) N Chingree Maccher Malaikari 29.5 Tiger prawns in a spicy eastern coconut sauce tempered with red chillies, cardamom, cinnamon and clove, hint of mustard (This dish may be prepared with assorted seafood if preferred) D Murgh Makhani (Aka Butter Chicken) 28 Chicken simmered in a cardamom-bay leaf flavoured tomato sauce with cream and sundried fenugreek leaves DN Murgh Ki Kadhi 28 Chicken in a yoghurt sauce tempered with green chillies, asafoetida, and curry leaf DG Rampuri Taar Qorma 29.5 Lamb knuckle dices and cut shanks slow cooked with pureed poppy seeds and ginger, infused with cardamom and mace Beef Vindaloo 29 Beef in a ginger, red chilli, coriander, pepper, cinnamon and onion sauce with malt vinegar

6 Side Dishes Chop Salad 10.5 Mesclun, olives, sundried tomatoes, cucumber, carrot and tomato; lemony extra virgin olive dressing Kachumber 3.9 Salad of chopped onion, cucumber and tomato D Raita 3.9 Yoghurt with grated cucumber and roasted ground cumin Vegetables 9.5 Yellow lentils/mixed veggies/ spinach-potato Chutneys 3.9 Mango/eggplant Pickles 3.9 Lime/chilli Pappadams 3.9 Selection of 3 Condiments [ from above ] 9 Rice D Zaaffrani Chawal 4.5 pp Aromatic basmati rice infused with saffron Khushka Chawal 3.5 pp Aromatic steamed basmati rice Iddiappam 3.9 Rice string-hoppers Freshly Baked Breads from the Tandoor DG Naan 5 Indian bread DG Makhani Naan 5.9 Multi-layered, buttered bread DG Lasooni Naan 5.5 Garlic bread G Roti 5 Wholemeal bread DG Paratha 5.9 Multi-layered, buttered wholemeal bread DG Aloo Paratha 6 Stuffed wholemeal bread with seasoned potatoes, green chilli and ginger DG Cheese Naan 6 Naan with cheddar cheese DG Kumbhi Naan 7 Mushroom naan with truffle butter. Zaaffran s creation DG Lacchela Palak Ka Kulcha 6 English spinach, paneer, cheese, potato, olives, sundried tomato DG Chookunder Naan 8 Beetroot naan with Calcutta chicken mince SURCHARGE SUNDAYS & PUBLIC $5 pp CHILDREN BETWEEN $2.5 2%; VISA &

ENTREE All entrée dishes are served with salad and dips. capsicum. 5.

ENTREE All entrée dishes are served with salad and dips 1. Potato Bonda (4 pcs) $5.00 Mashed potato tempered with mustard seeds and curry leaves, coated with chickpea flour and deep fried. 2. Chicken Tikka