Saffron House
Hours
- Sunday: 11:30 am-3:30 pm, 5 pm-9 pm
- Monday: 11 am-2:30 pm, 5 pm-10 pm
- Tuesday: 11 am-2:30 pm, 5 pm-10 pm
- Wednesday: 11 am-2:30 pm, 5 pm-10 pm
- Thursday: 11 am-2:30 pm, 5 pm-10 pm
- Friday: 11 am-2:30 pm, 5 pm-11 pm
- Saturday: 11 am-2:30 pm, 5 pm-11 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
We don't usually expect much in the way of decor at an Indian restaurant, but Saffron House is the exception—with prices to match. Tandoori mixed grill reveals shortcomings at the art of cooking meat. But fiery hot dosas—crisp, delicate Southern Indian crepe rolled around spicy mashed vegetables—are served with a sweet, cooling chutney made of grated coconut. Yum.
Full Reviews
Most Recent
Review: Saffron House
By Teresa Gubbins (7/1/2008)
You can count on Indian restaurants for hot and spicy food, vegetarian choices, and Kingfisher beer (if there’s alcohol at all). But décor, you don’t expect much. Saffron House, on Addison’s restaurant row, stands as an exception, with its brick- and saffron-colored walls, banquette seating, and sculpted Indian figurines.Prices matched the decor. Dinner for two, plus a single glass of wine, totaled $55 before tip. An $8.95 appetizer sampler amounted to a couple of vegetable samosas, crisp pastries filled with potato and pea, and a smattering of pakoras, fried vegetable fritters made with onion and potato.Tandoori mixed grill, sizzling on a skillet like fajitas, revealed shortcomings at the art of cooking meat. Whether lamb or chicken, drumstick or thigh, it all seemed cooked too long, while green peppers and onions were barely cooked at all.But rice flecked with spices looked fetching in its hammered bowl, and it tasted good, too. And Saffron does dosas, the crisp, delicate South Indian crepe rolled around fiery hot, spicy mashed vegetables. To offset the heat: a sweet, cooling chutney made of grated coconut.
