Discover Zaaffran

I recently attended the highly anticipated VIP event at Zaaffran, a long-standing pioneer of refined Indian dining in Sydney, with their Darling Harbour restaurant serving up traditional Indian cuisine with a contemporary flair for an impressive 17 years. The food was delightfully playful, fragrantly spiced and absolutely delicious.



110 guests attended the sit down dinner, including top media, bloggers and influencers. Guests began the evening with canapes and drinks on the balcony with sunset views over Darling Harbour.

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Once seated, guests were taken on a journey through the streets of India with a selection of reimagined barrow-boy classics. Guests were indulged with 16 courses of Zaaffran’s new Koomcha menu, including Firangi Frankie (Bombay’s ‘original’ multi grain taco with lamb), Chookudar Kay Gilavaat (Crisp beetroot patties with ginger and green chilli and semolina crust) and Dakhani Kebab Chicken tenderloins (Guilded gold with pepper, ginger, garlic and curry leaf).


















The journey was completed with Zaaffran’s specialty desserts, including Rose brûleé with fresh strawberries and salted cashew praline; and Saffron and honey panna cotta with saffron apple confit, puffed rice honeycomb and apple pearls.

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Head Chef Vikrant Kapoor and Freddie Zulfiqar opened Zaaffran in 1998 with a menu that was way ahead of its time for Indian food in Sydney, and it has constantly evolved to stay in front of the emerging Indian dining scene. Zaaffran’s new ‘Koomcha’ menu, meaning Indian hawker food, includes a range of Kapoor’s childhood favourites, which he has redefined with flavours and presentation guaranteed to impress. Koomcha dishes are perfect enjoyed as a starter, or customers can share a larger selection to get the full experience.

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With a newly renovated restaurant, and relaunched menu, Zaaffran offers diners an experience unlike any they’ll find in Sydney, something they have consistently strived to do over their 17 year history, and will continue to do for the next 17 years!

Do yourself a favour and pop in and try it for yourself!!!

by Arrnott Olssen
Editor Rogue Homme