Saffron, The Trident Gurgaon

Address: Trident Gurgaon, 443 Udyog Vihar Phase V, 122 016
Email:[email protected]

About the Restaurant

Every gram of saffron is more valuable than gold

The world’s most expensive spice is also one of the most delicate. It adds flavour, colour and a character to any dish it is added to and a few strands can transform simple dishes into gourmet delights.

Records detailing the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, and as a drug, as well as for culinary purposes. Chinese discovered this exotic spice in the 7th century and it was used extensively throughout Europe in the Middle Ages. 

The best of saffron in India comes from Kashmir, where the bloom season in Autumn. A hundred kilograms of fresh saffron flowers yield about 3 kilograms of dehydrated stigmas, which contain the finest strands.

At Saffron we bring you cuisine just as fine as the spice. Savour authentic dishes from North India- recipes from the Mughal courts, the walled city of Delhi, cuisine of the Nawabs of Lucknow, the vibrant flavours of Rajasthan and Uttar Pradesh and the delectable cuisine of Kashmir- At Saffron you experience a touch of the old and the new, of tradition and contemporary.

Welcome to Saffron

Chef Sandeep Kalra

Sandeep Kalra is the Executive Chef of Trident, Gurgaon and runs the award winning all day dining restaurant, Cilantro, the North Indian restaurant, Saffron and the Japanese specialty restaurant, Konomi.

Before joining the Trident, Sandeep was the Executive Chef at threesixty at The Oberoi, New Delhi, awarded the best all day dining restaurant for five years in a row by the Times of India Food Guide. The award winning streak continues at the Trident under his culinary leadership. Cilantro was best multi-cuisine restaurant at the Best of the Best Awards 2011 by Mail Today, Konomi was voted Best Pan Asian while Saffron won the Best North Indian restaurant title at the HT Crystal awards, 2011.  Chef Kalra was awarded runners up at Chef of the Year at the Hotelier India 2012.

Sandeep started his career at the Taj Palace Hotel in New Delhi in 1996 after which he moved to Miami, US to work with Carnival Cruise Lines. On his return, he was the Sous Chef at San Gimignano, the Italian restaurant at The Imperial, New Delhi.

Sandeep’s culinary quest has taken him to Belgium, Holland, France and Italy. He has also worked with 3 times Michelin star chef, Christean Denis, Chef of ‘ Clos St Denis’ in Belgium. His extensive travels to Hong Kong, Singapore and Malaysia has exposed him to the best of South East Asian cuisine.

For Sandeep, good food is one that touches the soul! His believes in using the best ingredients, keeping the flavours simple and authentic and follow highest standards of presentation. Each dish, for him, has to be a work of art.

Sandeep’s signature dishes include Veloute of artichokes and foie gras, Seared scallops with truffle, Mesquite grilled peppered lamb loin with bacon and confit garlic potatoes and the unique ‘Tiramisu’

Under his culinary leadership, the all day dining restaurant, Cilantro, has become one of the most popular dining destinations for the city’s elite. And just like the grand buffet spread at the restaurant, his reputation has grown too.

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