SALT by Angie welcomes Saffron & Spice into the Kress.
Join us for a culinary journey as Chef Pooja brings the bold, vibrant flavors of Saffron & Spice to SALT. For one day only, experience an inspired menu where Indian tradition meets modern flair - crafted with heart, heritage, and a dash of Spice.
Pre-order from the menu below.
One day only. Limited seating.
Greens
Earthy Beets and marinated paneer tossed in a cumin-kissed vinaigrette. Finished with crunchy lotus seeds and toasted walnuts for a salad that’s as textural as it is vibrant.
A juicy watermelon and arugula base meets a perfectly seared, smoky, tandoori NY Strip, brought to life with a cilantro chimmichurri drizzle. Sweet, peppery and herb-forward.
Appetizers
A twist on the classic samosa, served as crispy pinwheels with tangy apple-tamarind sauce.
(V,Dairy Free)
(Feeds 2)
Juicy chicken kababs with melted cheese, accompanied by a spicy mango chutney.
(Feeds 2)
Savory mushrooms filled with a blend of amul cheese, spices and herbs.
(Feeds 2)
Entrees
Delicately spiced tandoori halibut served with warm naan and grilled zucchini.
Perfectly grilled flat iron steak drizzled with a spicy green chili garlic oil, served with cumin and garlic roasted sweet potatoes.
Chicken thighs simmered in an almond sauce, served with fragrant jeera rice, charred asparagus, and fresh microgreens.
Iconic Delhi-style chickpeas served with puffed, golden bhature. Rustic, rich, and made for indulgence.
Desserts
Ras malai reimagined—sponge cake soaked in three different type of milk with a hint of cardamom and a whisper of saffron.
Golden threads of flaky chickpea flour and ghee melt delicately on the tongue, balanced with a vibrant berry compote. A nostalgic Indian sweet turned showstopper.
A rich, creamy Indian frozen dessert slow-cooked with milk and cardamom set in traditional clay pots for an earthy flavor paired with crisp, syrup-soaked jalebis. A rich and nostalgic celebration of textures—cool, smooth, crunchy, and warm—all in one indulgent bite.
Luxurious twist on the classic Indian dessert, with deep-fried milk dumplings soaked in a fragrant syrup infused with Chambord liqueur.