Traverse through Kashmir’s culinary heritage indulging in an array of authentic delicacies from 8th to 17th December, exclusively at Saffron.

Mumbai, December, 2023: Prepare to embark on a regal gastronomic voyage as Saffron, the esteemed Indian specialty restaurant at JW Marriott Mumbai Juhu, invites guests to indulge in a captivating celebration of Kashmiri cuisine. Delight in the timeless flavors of Kashmir, where every dish is a masterpiece meticulously curated to showcase the rich and diverse culinary heritage of the region. 

Kofta Kebab

Nestled within the opulent confines of JW Marriott Mumbai Juhu, Saffron emerges as an epitome of authentic Indian cuisine. This culinary destination, renowned for its commitment to crafting experiences that are both unforgettable and steeped in tradition, is all set to transport guests to the heart of Kashmir with a unique menu featuring the culinary expertise of Chef Waza Nisar War. With his innovative approach to traditional Kashmiri cuisine, Chef Waza Nisar War promises a dining experience that is both authentic and contemporary.

Malai Akroot Brocolli

Each dish on the menu is a testament to the culinary mastery and dedication that defines Kashmir’s royal kitchens.  Guests can commence their culinary voyage with delicacies such GushtabaRista, Tabak Maaz, Methi Maaz, Shammi Kebab, Seekh Kebaba, Dhani, Kanti, Kukur Dhaniwal, Dhaniwal Kovrma, Kabergah, Yakhni Maaz, Kashmiri Palav, Methi Tsaman, Rovgan Tsaman, Dum Aluv, Nadur Yakhni, Haakh Kashmiri, Shufta, Kong Firini, Meetha Bata amongst others.
Kashmiri cuisine, celebrated for its aromatic spices, slow-cooked delicacies, and royal influences, takes center stage in this culinary journey, exclusively at Saffron.  

Kashmiri Food Festival

Kashmiri Food Festival at Saffron

Date:  8th - 17th December, 2023

Price: A la carte menu

Time:  Monday to Friday: Dinner 7:00 pm – 12:00 am

Saturday & Sunday: Lunch 12:30 pm – 3:30 pm | Dinner 7:00 pm – 12:00 am

For enquiries, please contact us on: + 91 22 6693 3344, +91 90046 16506.

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