A coastal Indian tasting kitchen in Mehrauli. Fire-led cooking from the Konkan and Malabar shores, threaded with saffron.
Saffron Table cooks the Konkan and Malabar coasts through an open hearth: smoke, sea salt, kokum and a single thread of saffron that runs through the whole menu.
Meher Kapadia, chef and founder
Each one passes through the hearth or the saffron, usually both.
Saffron crème, trout roe, curry-leaf oil.
₹950
Hearth-roasted fillet, ribboned greens, lime.
₹2,450
Macerated strawberries, pistachio crumb.
₹650
Hand-pleated, steamed then charred, with tomato-sesame achar.
₹820
Grass-fed ribeye, masala frites, black pepper jus.
₹2,850
21 dishes on tonight's menu.
Explore the menuTo open the table. Share two or three.
“I want you to taste the coast before you taste the technique.”
Meher Kapadia, chef and founder
01
Every main course meets the hearth. Charcoal from coconut husk gives the fish its edge and the lamb its depth.
02
The menu changes with the monsoon and the catch. If the boats stay in, the dish waits.
03
Three elements on a plate, rarely four. Saffron is used where it earns its place, never as decoration.
Forty-eight seats under paper lanterns, a bar of Indian single malts and a pass you can watch from every table. Dress as you like; stay as long as you like.
Bookings are paced fifteen minutes apart so the kitchen never rushes a table. For larger groups, write to us and we will plan the night with you.
Fictional address for this demonstration
Ten minutes from Qutub Minar metro. Valet from 6 pm; the entrance is the lantern-lit courtyard gate.
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Closed on Mondays. Kitchen closes 30 minutes before the doors.