The Saffron Chapters Chapter II — Summers in Kerala
Chapter Ii - Summers in Kerala
July 10th
A Seasonal Indian Dining Narrative by Chef Pooja & Vijay Hegde.
The Saffron Chapters is an ongoing chef-led dining series exploring the regions and seasons of India through storytelling, culture, and thoughtfully composed menus.
Each chapter focuses on a single region and season — bringing its flavors, traditions, and ingredients to the table through an immersive culinary experience.
Where coconut palms sway in the ocean breeze, spices perfume the air, and every meal is a celebration of land, sea, and tradition.
Expect vibrant flavors, coastal treasures, fragrant curries, fresh herbs, and stories inspired by India’s lush tropical paradise. Paired thoughtfully with exceptional wines, each course will transport you to sun-drenched backwaters, bustling spice markets, and leisurely summer evenings along the Malabar Coast.
A new season.
A new destination.
A new chapter waiting to be experienced.Guests will enjoy a 4 -course tasting menu crafted by Chef Pooja, with curated wine pairings presented in collaboration with The Crush Pad by Veesart.
This intimate dining experience is limited to 24 seats, allowing guests to gather around the table and experience the story behind each course.
Join us for the second chapter of a journey through India’s culinary landscape.
The Experience
Multi-course chef tasting menu
Regional Indian cuisine inspired by Kerala in summer
Curated wine pairings
Storytelling behind each dish
Limited to 24 guests
Location
at The Crush Pad by Veesart
Time: 7:00pm
Seating
24 seats available for this chapter.
Pricing
$125 per person
*Seats for The Saffron Chapters are limited and expected to fill quickly.
The Saffron Chapters Chapter I — Spring in Kashmir
The Saffron Chapters
Chapter I — Spring in Kashmir
April 17th
A seasonal dining narrative inspired by the fleeting beauty of Kashmir in spring — where saffron fields awaken, blossoms linger, and every course tells a story.
Location
Time: 7:00pm
Seating
24 seats available for this chapter.
Pricing
$100 per person
*Seats for The Saffron Chapters are limited and expected to fill quickly.
Bollywood Nights!
✨ Bollywood Nights ✨
Presented by Saffron & Spice
In collaboration with Mano Negra Brewing Co.
📅 Saturday, October 4th
🕔 Doors Open: 5:00 PM
📍 Mano Negra Brewing Co.
Get ready as we turn the brewery into a vibrant Bollywood-style club for one unforgettable night! 🎶✨
🎟 Cover Charge:
Presale: $30 – Includes meal for 1 (2 entrées, rice, & naan) + DJ
At the Door: $35 – Includes meal for 1 + DJ
General Admission: $10 - entrance only
Savor an authentic Indian meal while our live DJ keeps the dance floor moving all night long. Come dressed to impress and bring your Bollywood energy!
Reserve Your Spot Now — space is limited
The Perfect Pairing
An Indian Culinary Experience at The Crush Pad by Saffron & Spice.
Four exquisite courses. Four perfect pours. One unforgettable evening.
Event Details:
📍 The Crush Pad
📅 Wednesday, August 20
🕡 6:30 PM
Join us for an elevated evening of modern Indian cuisine and curated wine pairings. Chef Pooja & Vijay of Saffron & Spice presents a luxurious four-course menu infused with bold flavor, artistry, and heritage — each course perfectly paired with a selection by Jason & Amanda Veesart at The Crush Pad.
Let your palate travel a spice-laced journey , sip by sip, bite by bite.
🎟️ $95 per person | Limited seating
Reserve your seat for this exclusive culinary and wine-paired affair.
A Culinary Journey in Four Acts
Act I: The Prelude
The Golden Orchard
Tender roasted pears layered over crisp greens, drizzled with cumin vinaigrette, a delicate balance of sweetness and spice.
Paired with: Alvarinho - a fresh, aromatic white that enhances the pear’s natural sweetness and earthy cumin notes.
Act II: The Interlude
Shrimply Irresistible Tikki
Crisp potato patty crowned with grilled Bhurani shrimp, served with a duet of hot & sweet ketchup and cooling mint chutney.
Paired with: Sangiovese - a medium-bodied red that bridges bold, tangy flavors with grace and depth.
Act III: The Crescendo
An Almond Affair
A rich almond-cream chicken curry, nestled beside cumin-scented basmati rice and stir-fried garlic asparagus.
Paired with: Montepulciano - smooth and velvety, elevating the creamy, nutty layers of the entrée.
Act IV: The Finale
The Saffron Rhapsody
Golden threads of flaky chickpea flour and ghee melt delicately on the tongue, finished with a vibrant berry compote, a nostalgic Indian sweet turned showstopper.
Paired with: Cabernet Sauvignon - bold and structured, the perfect final crescendo.
Cooking Class at English Newsom Cellars
Menu
Homestyle Chicken Curry
Tender chicken simmered in a rich, aromatic blend of tomatoes, onions, garlic, and traditional Indian spices. Slow-cooked to perfection for that comforting, homemade flavor—just like mom used to make.
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Bihari Aloo Bhujia (Potato Stir-Fry)
A rustic Bihari specialty featuring golden potatoes sautéed with mustard seeds, turmeric, green chilies, and a touch of garlic. Simple, flavorful, and perfectly spiced for everyday indulgence.
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Roti/Chapati
Soft, hand-rolled whole wheat flatbreads, freshly made on a hot griddle. Light, warm, and perfect for scooping up every last bite of curry or stir-fry.
