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ZAAFRAN

An Indian Feast

 

 

 

“Food and flavours are like sounds and tones that combine to make the language of food.”

At Zaafran, the chefs are fluent in all the dialects of Indian cuisine, delivering mouth watering dishes that create a sensory delight.

Using a traditional clay oven – the “tandoor”, bread, meat, fish and vegetarian recipes dating back to yesteryears are given a contemporary twist.

Elegantly styled in shades of blue and silver, Zaafran features eclectic Indian cuisine. The 40 seat restaurant has a cozy and romantic ambience. Live performance of the Oriental takht compliments the dining experience.

Signature dishes include Chicken Tikka Masala (a popular preparation of chicken tikka and mushrooms with tomatoes and cream), Murg Malai Kebab (chicken breast marinated with cardamom and cream), Biryani (basmati rice cooked with aromatic spices in a sealed pot with your choice of chicken, shrimp, lamb or vegetable) and assorted Indian breads including naan bread and tandoori kulchas (filled with potatoes or cottage cheese).


The restaurant is open for dinner only each Thursday and Sunday nights.

For table reservations, please contact


The Oberoi, Sahl Hasheesh on +20 65 3440 777.

WINE MASALA @ The Oberoi, Sahl Hasheesh

15th March, 2013, 18h30 onwards at ZAAFRAN


“If food is the body of good living, wine is its soul!”


The Oberoi, Sahl Hasheesh invites you to experience a gourmet evening where wine produced in Egypt is paired with eclectic Indian cuisine with a five course dinner starting with a cocktail reception.

Labib and Rania Kallas, the winemakers will introduce you to their colourful world of reds, whites and rosés while the Indian master chefs deliver mouth watering traditional delights.


Dinner Price: LE 555 per person including food, wine and taxes.

Special suite rates starting from LE 999 based on bed and breakfast including taxes are available should you choose to stay the night at the resort.


For table or suite reservations, please contact us on +20 65 3440 777 or via email on [email protected]

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