At Saffron, we present our interpretation of the recipes that were handed down in our family and the ones that were perfected in our kitchens. Our belief is that Indian cooking is based on three major factors: choice of ingredients, their proportions and quantities, and most importantly, the timing of adding ingredients during cooking. After having worked for more than a decade watching chefs create countless creations, and experimenting ourselves to further tweak those recipes, we decided to create on our own, and thus, in 2003 Saffron Indian Bistro was born

Till this day, we remain close to our roots- those of experimentation. We are constantly making improvements to our menu and our restaurant, experimenting & sampling many dishes that are served in our Buffets before graduating to our menu. We believe in innovation as a method for excellence. We invite you to join us on this culinary journey.

At Saffron, being involved in the community is what drives us, from school fundraisers, charities to national causes. We spend more of our money on causes and organizations than advertising.

About Me I accidentally got started in the restaurant business in 1993, when I decided to help a very close friend of his with his first restaurant in Chicago. Together we enjoyed tremendous success and after running many restaurants.

In 1997 we opened (www.indiahousechicago.com) what became the largest Indian Banquet in the country 45,000 Sq. ft in size with 1400 seats. In year 2000 I parted from Chicago to keep my day job at Oracle. But my heart was set on something else and after working many years in the corporate environment in varios organizations from JP Morgan, Deloitte, Cisco and Oracle, I finally threw in the towel and started Saffron in 2003. Being in Saffron has given me the opportunity of being involved in my community, meeting people and making numerous friends. I hope to meet you soon at Saffron.