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If you happen to be in Vizag, the soon-to-be state capital of Andhra Pradesh and craving authentic North-Indian grubs, then now you have the ultimate place to go. Overlooking the captivating Bay of Bengal, Zaffran, the fine-dining Indian speciality restaurant at Novotel Visakhapatnam Varun Beach, opens its door to satiate the palates yearning for untainted flavours of India. The star property placed at Dr NTR Beach Rd, Krishna Nagar, enjoys its strategic location. Well, it's not just the culinary fares from the northern part of India; the menu also has been mindfully curated, featuring a few classic Andhra and other Southern states. Before one gets to explore what's cooking, the elegant look of Zaffran enchants the diners. I wasn't spared, either.
The decor flaunts a sophisticated look done in pastel shades of powder pink and a hint of golden, exuding a regal charm. Those long free-flowing mulmul curtains, designer chandeliers, ornate furniture with pink furnishing, and those opulently ravishing wall panels with jali-work add to an enchanted effect. I took a seat with a lawn view that extended to the pool and then to the azure sea.
The classy interior oozing opulence, Image By: Ranita Ray
As I was browsing through the menu, an interesting welcome appetiser, a papdi topped with mint and tamarind chutney and crowned with mishti doi, was a total amazement. It perfectly complemented the white porcelain plate with gold-hued patterns. I felt no less than a queen. The menu is à la carte, and it can puzzle a gourmand like me. Hence, I decided to sample a few signature dishes.
An interesting appetiser
There are substantial choices for vegetarian and non-vegetarian dishes. Scrumptious kebab and Biryani variations from the North and South of India are just a few of the exotic options served here.
My senses were next treated with Murgh Zaffrani Shorba, an aromatic chicken broth infused with the fragrance of saffron and black peppercorns. One may also try Marag Shorba, a traditional Hyderabadi fiery lamb soup. Subz Badami Shorba, an almond-based broth, would be a good choice for vegetarians.
As I slurped that shorba, a slew of starters arrived on my table. Tandoori Malai Phool was a floral surprise. In this rendition, florets of marinated and grilled broccoli are served with a salad. But what stole the show quickly was Zaffran's iconic melt-in-the-mouth mutton Galouti kebab. Its dramatic presentation was legit for the fame this dish carries. The Bong in me couldn't resist Patra ni machi, and it did justice to my gut feeling.
Galouti kebab, Image By: Ranita Ray
I was told that during evenings, the ambience enlivens with live Ghazal and Indian music performances. And it certainly goes well with what is served on the platter.
The new menu is conceived by Chef Jamaluddin Khan at this ritzy diner to enrich the restaurant's rich culinary heritage. Enjoy specialities like the Zaffrani Royal Platter, Gosht Seekh Kebab Zaikedaar, Andaz-e-Paneer, Zaffrani Moti Pulao, Nawabi Tarkari Biryani, Shabnam Curry, Makhana Cashew Makhani, Kashmiri Rogan Josh, Tari Wala Murgh, Galuti, and Royal Biriyanis. Try Kesari Ras Malai, Khoya Gulab Jamun, Almond Rabri Cake, and many other desserts for your sweet tooth. I was informed that to retain the flavours of dishes which demand spices, such as Kashmiri saffron, pathar ke phool and a few ingredients are specially sourced.
Zaffrani Moti Pulao, Image By: Ranita Ray
Now coming back to my main course, it was indeed a feast. I preferred to keep it vegetarian. Supple garlic nan, paratha, dal makhani, paneer butter masala, paneer anjeer, and Zaffrani Moti pulao composed my entrèe spread. It's been a while since I had such aromatic pulao, which, despite its richness, didn't feel uneasy in my stomach. I can vouch for the exquisite dish blending soft cottage cheese or chena and figs or anjeer to make koftas cooked in a creamy tomato base gravy.
Dal makhni, paneer butter masala, & paneer anjeer kofta
I was almost in a food coma and was about to revive; there arrived malai kulfi with rabri engulfed in mystifying cold smoke billowing beneath it. It was that jaw-dropping moment when I was unable to decide whether to capture the drama in my camera or relish the delish dessert. Well, I did both.
Malai kulfi served with a smoky effect, Image By: Ranita
Zaffran, which means saffron, exemplifies why it has been named so. From the arty appetiser, shorba, starters, main course, and desserts to the decor and tablewares, every bit of it oozes richness. This fine-dining restaurant is open for lunch and dinner.
