Saffron Flavors of India

VERDICT: Indian food in my neighborhood and almost in my price range.

I have no idea why Indian food is so expensive.  I'm sure it has more to do with supply and demand than actual pricing.  Seriously, a reasonably priced option would do an amazing amount of business in Las Vegas.  It's not like Indian food is gourmet in its native country.

In any case, the majority of Indian fare in Las Vegas is centered around the strip or to the East.  Samosa Factory was my go to restaurant, but is now gone.  I was certain that my joy of Indian food was over, but then luckily Saffron Flavors of India came to occupy a strip mall a mere few blocks from my place.  I can go there everyday.  Or rather I could, if I could afford it.  Despite being in a "not-ideal" location, Saffron has the pricing of a strip adjacent Indian restaurant.  Maybe I'm being a little harsh, it may be a couple bucks cheaper.

Now that I've complained about the price, how is the food?  It's good.  Although, I had a really disappointing lunch buffet when they first opened.  While I haven't risked the buffet again, the dinner is delicious.  They will even make a lamb korma (not on the menu) which is delicious.  The quality of the lamb (or mutton, I'm sure) has not been consistent, but I can't complain.  Their dum mutton biryani is superb and I have to get it every time.

They have you give a number for the amount of spicy that you want.  Little Greg, whom I've trained to tolerate more and more spice, likes it at a 5 or 6.  I prefer 7 or 8, but don't recommend that level on a date unless you don't mind having a runny nose in front of a prospective sexual partner.

Oh, I feel I would be remiss if I didn't mention something about quality Indian food.  If the chef has used the correct spices, it should not give you stomach problems.  In addition, when you leave the restaurant there is a little dish with fennel seeds in it.  Eat a small spoonful to avoid later explosions, if you know what I mean.

Gobi Jhalfrazie - Recipe

OK, this is a basic Indian vegetarian dish, with cauliflower and carrots that tastes great over rice.  As is normal with Indian food, it is spice heavy.  If you like Indian food, you must invest in some garam masala.  You usually can find it cheap in import stores.  It tends to be overpriced in supermarkets.  You can make your own, by combining a lot of different spices (pictured below).

I like this recipe because it is made with things that I almost always have at home (I've included possible substitutions that I've used).  The only odd item is the cauliflower, which can be substituted with any vegetable.  This recipe tastes good as is, but tastes better the next day reheated.

3 tbs. canola oil (or olive oil)
5 cloves coarsely chopped garlic (or if you prefer a 2-inch piece of chopped ginger or garlic and ginger!)
2 large yellow onions coarsely chopped
2 tsp salt
1 1/2 tbs. ground coriander
5 or 6 large peeled and thinly sliced carrots
1 head of cauliflower, cut into medium sized florets
1 Serrano chile (with or without all of the seeds depending on how hot you want it)
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 cup ketchup to add sweet flavor if desired
1 can of tomato sauce (or preferably two ripe tomatoes cut into medium dice) (whichever you choose will dramatically alter the recipe, so essentially this is like two recipes in one)
1 1/4 cup frozen peas
1 cup water

In a dutch oven, cook garlic (and ginger) over medium-high heat for 30 seconds in oil.

Add the onions and 1 tsp salt.  Cook until edges are brown, about 5 minutes.  Add coriander and stir for 1 minute.  Add carrots, cauliflower, and chile.  Cook, stirring often for 15 minutes.

Add garam masala, cayenne, ketchup, tomato sauce (or tomatoes), peas, 1 tsp salt, and the water.  Simmer and cover for 5 minutes.