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THIS RESTAURANT HAS CHANGED NAMES Saffron Restaurant Review: Saffron’s main dining room is surrounded by colorful banquettes that line mirrored walls and reflect the restaurant's centerpiece, a domed pavilion. Attentive servers offer cocktails from a long list of the bartender’s concoctions. Though the wine-by-the-glass list offers some interesting choices, opt for a drink featuring aromatic Skye ginger vodka while you peruse chef Gamer Rawat’s lengthy menu, a combination of Northern and Southern Indian specialties gussied up for an American clientele. While sipping on a basil-cucumber-ginger martini, nosh on Rajasthani kurkuri bhindi, spicy crisp-fried okra with lentil-battered onion rings. Follow with one of three soups: lentil, creamy tomato or chicken with roasted garlic. Lamb lovers will find a tempting selection from familiar stews (vindaloo and korma) to tandoori-baked chops and a braised shank enhanced with star anise. Fresh seafood includes the tandoori basil sea bass. Vegetarians will enjoy a dozen choices, including the bagan pasanda, smoked eggplant slices served on a tomato-eggplant purée. Portions are generous, but if you have room for something sweet, order the classic Indian dessert gulab jamun, sponge cake balls soaked in syrup.