In luxurious, but comfortable, surroundings, Saffron Summer introduces guests into a dining experience of unique flavours and a blend of cuisines from across Asia. Taking inspiration mainly from India, the team deliver dishes full of culture, tradition and timeless techniques. Hosting guests in two different restaurants (Reigate and Chessington), the team behind Saffron Summer has successfully replicated Asian flavours into a contemporary style of dining that has impressed many, and won numerous awards and accolades.
A special feature of Saffron Summer is the use of game in its dishes. The meat is traditionally used in places like Coorg in Karnataka and the chef incorporates this tradition into his signature offerings. The menu has a whole host of exciting signatures and authentic street food plates as well as all the normal staple favourites.
Scottish venison takes on an exciting transformation with Indian spices, peppers and onions; it is then cooked traditionally in a tandoor oven to make a chargrilled seekh kebab starter. Saffron Summer also plays around with Chinese flavours for an Indo-Chinese fusion of apricot, curry and chilli stir fried calamari.
If you prefer to stick to your familiar dishes, you'll easily find them in the British favourites section of the menu with the likes of masala, korma, madras and jhalfrezi curries standing as firm choices. Perhaps add some spiced chickpeas and potatoes and a traditional roti for a little taste of Indian street food.
Saffron Summer's most innovative offerings are in their signatures and specials. A hot, spicy vindaloo features marinated wild boar for a Goan speciality; while prawns are served Calcutta style in a coconut curry. Every dish can be perfectly paired with crisp papadums, rice and a fluffy naan bread.
We recommend stretching those taste buds with an Indian-inspired dessert too. Try the rasmalai - saffron scented milk dumplings in a creamy pistachio rabri.