Saffron-hued Indian dish on a dark hand-thrown plate

Jersey City · Est. 2024

Saffron Kitchen

Modern Indian. Rooted in Tradition.

Welcome

“Indian food, to me, has always been about the table — the slow simmer of a Sunday curry, hands tearing fresh roti, the loud, generous kind of love. We cook for that.”

— Chef Anika Reddy

A Taste of the Menu

Regional, seasonal, unhurried.

A small selection from our seasonal kitchen. Our 7-course tasting menu is offered nightly at $85 per guest.

Pani Puri Trio

$16

Crisp shells, tamarind, mint-chili, and beetroot-rose waters.

Small plate

Tandoori Cauliflower

$18

Whole-roasted, smoked yogurt, burnt-lime, curry leaf oil.

Small plate · V

Goan Chili Calamari

$19

Recheado masala, kokum, charred scallion, fennel pollen.

Small plate

Lamb Rogan Josh

$36

Kashmiri chilies, hand-pounded spice, slow-braised six hours.

Main

Saffron Risotto Biryani

$32

Aged basmati, Persian saffron, brown butter, crisp shallot.

Main · Signature

Black Cardamom Short Rib

$42

Coal-roasted, smoked tomato gravy, pickled mustard seed.

Main

Lobster Moilee

$48

Maine lobster, Kerala coconut, green peppercorn, lemon rice.

Main

Cardamom Kulfi

$14

Slow-reduced milk, pistachio praline, rose-petal jam.

Dessert

Masala Old Fashioned

$17

Black-pepper-infused bourbon, jaggery, smoked clove bitters.

Cocktail

Download Full Menu (PDF)

Tasting menu $85 · Wine pairing $55 · Vegetarian tasting available

Chef Anika Reddy in the Saffron Kitchen pass

Chef Anika in the pass, 6:42pm

The Chef

Anika Reddy

Anika grew up in Hyderabad, where her grandmother kept a hand-written book of family recipes weighed in palms, not grams. After Le Cordon Bleu Paris and eight years on the line at Junoon NYC — including three as chef de cuisine — she opened Saffron Kitchen to cook the food she actually grew up on, with the technique she spent two decades collecting.

The menu shifts with the season and the mood. Some nights it’s Andhra heat. Some nights it’s a quieter Kashmir. Always the same intent: regional, ingredient-led, and unmistakably hers.

“Cook like someone you love is eating.”

— Anika

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