Order Up: Saffron Indian Restaurant in West Palm Beach -- Updated

Click here for our review of Saffron, this week in Dish.

Is it just me, or is papadum and chutney about the best starchy snack you can get before a meal. Think about it: simple bread and butter can be rendered wonderfully, but even at great heights, it can be too filling. Chips and salsa is irresistible in front of Tex-Mex, but can be greasy and heavy and hit your gut like a sack of bricks. Papad and chutney combines the best elements of both: it's starchy like bread, yet wispy and thin, so it's hard to fill up on. Like totopos, or corn chips, papad offers a satisfying crackle when you bite into it, but its far less greasy if cooked correctly. You can eat loads and never get full. The thin crisps also feature their own seasoning in the form of baked in coriander and cracked pepper, and with three chutneys usually available -- sweet tamarind, herbal mint, spicy onion -- they're very customizable. Best of all, like any good starter, papadum prepares your palate with flavors you'll experience throughout your meal.

The papad and chutney at Saffron in West Palm Beach is spectacular -- crisp, airy, greaseless, and full of flavor. It should be a sign of an excellent experience to come, but the consistency at Saffron is questionable. I've had some meals there that were exemplary; curries so well prepared, I could discern each bit of cardamom, nutmeg, and coriander as completely separate elements and part of a greater harmony. Thinking about those spicy, savory stews makes my mouth water. On my latest visit, however, the food took a long dive off a short table.

Read all about it when our review of Saffron debuts tomorrow in dish. For now, I'll take some more papad, please.

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.