Modern Indian ? Does it work ?
Every year during Good Food Month, there is a frantic period of decision making. It’s hard to visit every single restaurant which is going against the norm to create unique and exciting dishes for the food loving public of Sydney during October. Due to the fact we were coming towards the end of Good Food Month, a flick of the coin resulted in our visit to Zaafran (Heads for Zaafran and Tails for Aria, which we subsequently visit anyway which I will cover in a later post).
This dish was an array of beautiful colours and differing food textures. The prawn and lobster was delicately spicy and amalgamated nicely with the garlic, mint and beetroot sauces. These sauces were delicious and provided a moist offering to the golden brown crunchy wedges as well. A minor disappointment was the mushroom flatbread with truffle butter as I found it rather unexciting. I also had a bit of truffle finding the butter. In saying that, the bread was a nice companion to the fantastic sauces as mentioned previously.
Apologies for the poor description, but the creme brulee did indeed taste very ‘rosy’ and was something which I haven’t quite tasted before so it was an interesting choice of flavour. The creme itself was delicious, very creamy. I was somewhat let down by the lack of cameralisation as you can probably see in the photo. I’m a sucker for a good creme brulee and that usually means a crunchy hard coating on top.
Once again Zaafran has gone against the status quo and utilised some daring ingredients in it’s creations. My colleague was intrigued with the flavours but couldn’t exactly pin point anything good or bad about the Ice Cream. He suggested that the rose petals were indeed an acquired taste which took some time getting use to. The addition of the biscuit was a good ‘chaser’ in order to digest the rose petals among the other flavours of which the pistachio was a highlight.
They say sharing is caring, but not with this dish. At least this dessert lived up to its name. A single scoop of pistachio ice cream laced my bowl. To their credit, it tasted fantastic and was rich in pistachio flavour with a nice balance of creaminess.
These dumplings were soaked in a sugar syrup and as a result were copiously rich and sweet. This would of been perfect with a cup of tea or coffee.
The food at Zaaffran is interesting, as they utilise daring ingredients with subtle yet amoratic flavourings. I’d be interested in knowing whether Indian food usually uses rose petals or not. I still prefer my local Indian joints in Harris Park, but in saying that Zaaffan has a host of awards and accolades to suggest that they know a thing or two about Indian food.