Tucked down an alley behind the Shin-Kong Mitsukoshi Department Store in Tianmu and just two doors away from the Spice Shop, another Indian restaurant, is a jewel box of a restaurant, Saffron. It's fine Indian dining, but in a very elegant yet comfortable atmosphere.
Sandra, one of the owners, said they spent six months before the restaurant opened just working out the design, decor and menu. That attention to detail clearly paid off. Open just under a year (mid-March is the anniversary), Saffron quickly became a favorite of Tianmu residents and word-of-mouth has ensured that plenty of downtown denizens are willing to make the trek north to try it.
While not an extensive menu, there are between four and eight options each for appetizers (averaging NT$170), tandoori chicken and lamb dishes (ranging from NT$290 to NT$540), vegetable dishes (average of NT$250), breads (NT$75 and up) and rice dishes (around NT$200). The drinks include a small wine selection (NT$200 a glass), beers, soft drinks, lassis, juices and teas.
PHOTO: DIANE BAKER, TAIPEI TIMES
The chef has a very light hand with the oils and ghee; even the fried appetizers such as samosas and pakoras are crisp without being greasy. Diners can watch the tandoor chef at work because his glass-enclosed cubicle is at the front of the restaurant, which is a great way to keep the children entertained while they are waiting for their food or after they eat as well as a good advertisement for Saffron.
I have never had a bad meal at Saffron, but must-tries for anyone would have to include the methi pakora as an appetizer (feenugrek, onion, potato and green chiles all finely diced and mixed together into small patties, which are then deep fried) or the punjabi tikki (a mix of ground lentils and potato deep fried in a small patty); the baigan bharta (charcoal-flamed eggplant, which is diced up and mixed with garlic, coriander and onion), the sak paneer (a fine rendering of the classic creamed spinach and cheese dish) and the tikki masala (chicken marinated with herb-nut mix and cooked in the tandoor oven).
The dessert list is short, just two dishes, but I can't make a recommendation. I'm sure they are both good, but despite best intentions, we have always been too full to actually order them.
While reservations are not required, they are recomended for both lunch and dinner on weekends because Saffron fills up quickly.
The canonical shot of an East Asian city is a night skyline studded with towering apartment and office buildings, bright with neon and plastic signage, a landscape of energy and modernity. Another classic image is the same city seen from above, in which identical apartment towers march across the city, spilling out over nearby geography, like stylized soldiers colonizing new territory in a board game. Densely populated dynamic conurbations of money, technological innovation and convenience, it is hard to see the cities of East Asia as what they truly are: necropolises. Why is this? The East Asian development model, with
June 16 to June 22 The following flyer appeared on the streets of Hsinchu on June 12, 1895: “Taipei has already fallen to the Japanese barbarians, who have brought great misery to our land and people. We heard that the Japanese occupiers will tax our gardens, our houses, our bodies, and even our chickens, dogs, cows and pigs. They wear their hair wild, carve their teeth, tattoo their foreheads, wear strange clothes and speak a strange language. How can we be ruled by such people?” Posted by civilian militia leader Wu Tang-hsing (吳湯興), it was a call to arms to retake
Desperate dads meet in car parks to exchange packets; exhausted parents slip it into their kids’ drinks; families wait months for prescriptions buy it “off label.” But is it worth the risk? “The first time I gave him a gummy, I thought, ‘Oh my God, have I killed him?’ He just passed out in front of the TV. That never happens.” Jen remembers giving her son, David, six, melatonin to help him sleep. She got them from a friend, a pediatrician who gave them to her own child. “It was sort of hilarious. She had half a tub of gummies,
The wide-screen spectacle of Formula One gets a gleaming, rip-roaring workout in Joseph Kosinski’s F1, a fine-tuned machine of a movie that, in its most riveting racing scenes, approaches a kind of high-speed splendor. Kosinski, who last endeavored to put moviegoers in the seat of a fighter jet in Top Gun: Maverick, has moved to the open cockpits of Formula One with much the same affection, if not outright need, for speed. A lot of the same team is back. Jerry Bruckheimer produces. Ehren Kruger, a co-writer on Maverick, takes sole credit here. Hans Zimmer, a co-composer previously, supplies the thumping