Saffron Valley hosts Annual Biryani & Kebab Festival

Biryani (Saffron Valley)

Saffron Valley celebrates a Monsoon Biryani and Kebab Festival. Our festival kicks off Tuesday, October 2 and goes through Sunday, October 7 at the Saffron Bistro in Sugar House. This delectable food festival gives you the chance to immerse yourself into our authentic cuisine from North and South of India.

Explore the Food:

The enticing smell of the kebab and the rich aroma of Biryani will take you back into the royal era of the Nizams. In many parts of India, a popular thing to eat is a kebab. Made by mounting vegetables and/or pieces of meat on a skewer and grilling it, this is a yummy blend of food that is sure to fill you up. While lamb is a common meat used for kebabs, we will also be offering chicken and vegetarian options.

Biryani is a beloved Indian dish, one that requires experience to make, but let us assure you that our chefs are up to the task. Biryani, a casserole of sorts is made with long-grained rice and layered with chicken, lamb or fish along with vegetables. Biryani is seasoned with exotic spices, such as saffron, and it is sealed with dough and simmered over a low flame. At the festival, we’ll be offering several different kinds of biryani for you to taste and explore.

Food Fest Offerings:

As you learn and celebrate other cultures, take some time to travel coast to coast by sampling dishes from the North and South such as:

Tandoor Chicken Kebabs: Tandoor grilled boneless chicken marinated in exotic spices
Mushroom Malai Tikka: Grilled mushrooms marinated in cream and authentic spices.
Broccoli Mussalam: Broccoli grilled in a delectable Mughlai-based makhani sauce.
Lucknowi Tangdi Kebab: Grilled chicken drumsticks marinated in a perfect blend of spices for added moistness.
Achari Chicken Kebab: Boneless chicken marinated in pickle spices and cooked in the tandoor.
Lamb Galouti Kebab: Finely minced and seasoned lamb kebabs made using the popular Lucknowi preparation method.
Tandoori Malai Chops: Marinated in our special blend of house spices and grilled, these lamb chop kebabs are as delicious as they sound.
Hussaini Seekh Kebab: Minced meat shaped into long kebabs and grilled on skewers.
Ajwaini Machili: Salmon cooked with a blend of aromatic spices and caraway.
Mahi Tikka: Mahi Mahi marinated in a blend of specialty spices, mint and ginger, is one of our must-try dishes.
Jinga Rani: This menu item is jumbo prawns grilled in our own blend of spices.

Dum Biryanis:

Saffron Murgh Dum Biryani: A Lucknowi-style biryani dish made with chicken, saffron and spices.
Ambur Chicken Biryani: South Indian-style biryani made with chicken and regional spices.
Malabar Fish Biryani: A fish biryani made with cream coconut and mild spices.
Saffron Mixed Biryani: One of our house favorites, this biryani dish includes chicken, lamb, fish and shrimp.
Talapakatti Goat Biryani: We’ve perfected this Southern India dish to give you the chance to try a regional specialty.

All of these delectable dishes with be accompanied with a side of vegetarian or chicken gravy. You can also choose a refreshing addition of Pineapple Raitha, Boondi Raitha or our classic Cucumber Raitha.

Event Details:

Menu items will be priced from $12.99 to $18.99. The Saffron Bistro is located at 479 East 2100 South in Salt Lake City. Hours of operation are: Tuesday through Friday from 11AM to 2:30PM and from 5PM to 10 PM. On Saturdays, the eatery is open from 11AM to 3:30PM and from 5PM to 10PM. It is open on Sundays from 11AM to 3:30PM and 5PM to 9PM. We hope you will join us as we traverse and immerse ourselves into this annual festival that celebrates a delectable genre of foods from India.

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.