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TASTE OF THE TOWN


Saffron
Upon entering Saffron, one is immediately transported out of Chapel Hill, surrounded by brightly colored, detailed décor more like what one would find in an Indian palace than in an East 54 restaurant. Warm aromas filling the space hint at the culinary delights that await diners, and the dishes – pleasing to both the palate and the eyes – don’t disappoint.

Following his work as part of the opening team of New Delhi’s Bukhara in 1977, Executive Chef Durga Prasad has spent the past 35 years traveling the globe lending his experience in opening fine restaurants and hotels.

“Chapli” means sandal or flip-flop, but in the case of Prasad’s Tuna Chapli Kebab it refers to “crushed” spices. For the dish, spices are crushed instead of ground, providing a texture to the kebab that wouldn’t exist with powdered spices.

Saffron Executive Chef Durga Prasad puts a lamb skewer in Saffron’s 750-degree tandoori oven. Photo by Alicia Stemper

Tuna Chapli Kebab with Aam Sorso (serves 4)

Tuna Chapli Kebab
Ingredients
1 pound fresh ground yellow fin tuna
1/2 cup chopped bell pepper
(red, green and yellow)
1/4 cup chopped scallions
1/2 cup chopped red onion 
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 tablespoons chopped jalapeno
Cilantro (to taste)
Salt and pepper (to taste)
Crushed masala (1 tablespoon each of coriander seed, cumin seed, green chili)

Chef Durga Prasad’s Tuna Chapli Kebab with Aam Sorso. Photo by Alicia Stemper

Method
Mix all ingredients together. Mold into four 6-ounce patties and pan sear. Top with chilled aam sorso to serve.

Aam Sorso (Mango Mustard Chutney)
Ingredients
1 cup pureed mango
1/2 cup brown mustard 
1 tablespoon mustard seeds 
1 tablespoon garam masala
Salt and pepper (to taste) 
Method
Blend ingredients together. Chill, then drizzle over tuna kebab to serve.