Saffron Hotel with its exclusive dining outlet offers an array of treats that is as unique as its ambience and decor. Explore delicacies in our restaurant or lip smacking options at our multi-cuisine restaurant.
Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from Asia to America, Australia, Western Europe and Southern Africa.
In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique
Our Chinese cuisine include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Szechuan, Shandong, Jiangsu and Guangdong cuisines.
These styles are distinctive from one another due to factors such as available resources,climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisine rely on basic methods of food preservation such as drying, salting,pickling and fermentation.
It is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples are native foods such as corn, beans and chili peppers, dairy products (especially cheese) and various herbs and spices
Many dishes in Mexico are defined by their sauces and the chilies those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red, green, chile pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chiles. This includes street foods such as tacos, tortas, soups, sopes, tlacoyos, tlayudas, gorditas and sincronizadas.
Italian cuisine is noted for its regional diversity. These cuisne is basically using potatoes, tomatoes, bell peppers and maize.
Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisine. Sichuan peppercorns, star anise,cinnamon, fennel, cilantro, parsley, and cloves are also used.
Our Indian Cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisine vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
Development of these cuisine have been shaped by religious beliefs, and in particular by vegetarianism, which continues to grow as a dietary trend in Indian society. There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.