Saffron sends senses on spicy adventure

PANAMA CITY, FL - I had tried to go to Saffron on a Monday, but discovered that is the one day the new Pakistani and Indian restaurant is closed. But after hearing such astounding things about Saffron’s cuisine, I was determined to go back.
   
On a recent Thursday, I went to Saffron with a repeat customer. I looked at the extensive menu, and then peeked at the lunch buffet. Everything looked and smelled so great, so I decided to opt for the buffet, which also was reasonably priced at $8.95. I was told by a waitress some selections change daily.
   
I started with the warm Naan bread, which is baked crisp or chewy in a traditional clay oven. It was a nice complement for the spicy cuisine and great for picking up some of the extra sauce.

The Basmati Rice, with its wonderful aroma and slightly nutty flavor, provided a fluffy bed for the array of dishes.

The Chicken Tandoori, named for the way it is roasted over the fire, was tender and spicy with green bell peppers and onions. I was delighted with the Chicken Curry.

The Okra Masala kept me coming back for more with its spicy blend of okra and tomatoes. The Daal Tarka, a classic, comforting dish, is a rich blend of lentils.

The Chicken Makhani, Indian Butter Chicken, was addictive in its milder creamy red sauce. The tender pieces of chicken provided a nice change of texture, although the creamy sauce was good enough to eat alone. I ended on a sweet note with The Chala Masala.
   
Rounding out the buffet was a salad and kheer, sweet rice pudding.
   
Although I couldn’t pronounce all of the dishes, they definitely left me wanting more. The flavors were bold and mild, spicy and sweet, a true adventure for the senses. My favorites were the Okra Masala, Chicken Makhani and Chicken Tandoori.
   
Owner Tony Tariq said his favorites, “to tell you the truth, everything I like. We got the shish kebab, lamb, saffron special, everything all mixed, goat curry, lamb curry.”
   
The lunch buffet daily beginning at 11:30 a.m., and the dinner menu begins at 5 p.m., although the menu also is available to order from during lunch.
   
“Shish kebab – they love it,” Tariq said.
   
And if you don’t see exactly what you are craving, then simply ask.
   
“Sometimes they (customers) request and we give it,” Tariq said.
   
His experience with the cuisine goes back 30 years when he started helping out at a restaurant in San Francisco. Tariq eventually opened an Indian restaurant next to New York University in New York City, Atithi Indian Cuisine. He also was the general manager of Nirvana Club One, the hot spot of Manhattan, standing alone on 42nd street. Millions gathered by this building each year for the famous New Year’s Eve Ball Drop.
   
The Saffron chefs also come with decades of experience. Saffron Chef Liyaqt Ali worked with Tariq in the club.
   
Saffron Chef Najeeb Khan has more than 30 years experience in top restaurants in New York and has spent time on four continents. His specialties are in curry, mughlai, tandoori foods and naan breads.
   
The authentic Indian dishes are prepared using a centuries old traditional method of cooking in a clay oven. The meat is quickly char roasted at up to 1,000 degrees.