Here at Saffron Valley, we reinvent the kebab by slow-roasting them in our very own clay-oven. Traditionally, Kebabs are a meat dish marinated and seasoned in an assortment of spices. What a match! As I experimented infusing lamb, chicken, seafood, and veggies with our unique blend of East India Pantry spices, I quickly found a secret that had to be shared.
Saffron Valley’s menu already features some of my favorite kebabs, but after stumbling upon these new concoctions, I’m creating what will now be the Saffron Valley Kebab Carnival. Like it? Using only the finest ingredients, the Kebab Carnival will feature over 20 kebabs (yes, I got a little carried away). Swing on by during May 9-14 to explore another one of India’s secrets.
Some of the exotic kebabs to explore this week include Kali Mirch Ke Tikkey, Tandoori Tikka, Lamb Seekh Kebab, Saffron Machali, Dasstaan E Kumbh, or for the adventurous ones, I’d recommend the Chef’s Kebab Sampler.