At Saffron Valley, we are fortunate to have the support of the local media who regularly eat at our restaurants, blog about us, critic us and give us the platform to showcase our restaurant to a larger mass of people. And we’re very thankful for that!
We’ve had a lot of new customers come and try our food after Chef Kannan and I had the opportunity to hang out with none other than Casey Scott of Channel 2. He came over to Saffron Valley during our South Indian Food Festival week to check out some dishes on the special menu for the week and to sample our regular favorites too. We had an amazing time and can’t wait for you to see the videos below..
The appearance on Channel 2 was a great chance for us to explain a little bit about regional Indian cuisine, the glorious spices that India has to offer, and more specifically talk about South Indian food that has been somewhat downplayed for a long time.
It was fun to watch the conversation between Ron Bird from the studio and Casey as we were getting ready to try some delicious dishes prepared by Chef Kannan. We started the morning off with a huge crispy masala dosa (a savory south Indian crepe filled with a potato mixture), coconut and tomato chutneys and piping hot sambhar (a lentil dipping soup). Yayy! I showed Casey how to break down a dosa..watch the video..
Casey was very interested to know more about our East India Pantry spiceblends which are pre-measured, pre-mixed, all natural, healthy and easy to use spiceblends that are very popular with people who like to cook Indian food at homeJ. But alas, he accidentally tasted some red hot kashmiri chilli powder that was not meant to be..watch him go aaaahhhhh….
Haiyali Chicken Kebab, Chicken Tikka, Nawabi Chicken Kebab, Malai Kebab, Lamb Chops, Mahi Mahi, and Shrimp = Saffron Mixed Platter..one amazing dish!
Chef Kannan makes a dosa
Chef Kannan’s signature Chettinad Chicken. I’m giving out the recipe just for you..
Chicken- 1 lb, cut into cubes (boneless, skinless breast meat)
Oil- 2 tablespoons
Curry leaves- 10
Chopped onion- 1 medium
Ginger garlic paste- 2 teaspoons
Chopped tomato- 1 medium
East India Pantry Chettinad Masala- 3 teaspoons
Chopped green chillies- 1 teaspoon
Chopped cilantro- 1 tablespoon
Heat oil, fry curry leaves, chillies, onions till translucent. Add ginger garlic paste and sauté for two minutes. Add tomatoes, chettinad masala and cook till it forms a pulp. Add chicken pieces and sauté for a few more minutes. Add 2 cups of water and give it a stir. Cook with a covered lid for 20 minutes till chicken is done. Garnish with chopped cilantro and serve hot.
Cumin- 1 tablespoon
Fennel- 1 tablespoon
Black Pepper- 1 tablespoon
Cinnamon- 2 inch stick
Cardamom- 6 pods
Fenugreek- 1 teaspoon
Roast all the ingredients and grind to a powder in a blender.
This was the most hilarious of all sections. When a gora eats a golgappa…
More about our spices and the famous kati roll..
Hope you had fun watching all the videos! Take Good Care!