Published: August 01. 2010 2:00AM

By Renata Parker
CONTRIBUTING WRITER

Raised in Jalandhar, a small city located in the northernmost part of India, Sanjeev Arora’s passion for food comes from a long line of family restaurateurs. Growing up in the business of spices and food, Arora always knew he would have a restaurant of his own one day. He first moved from his home in India to Boston, and then three years ago discovered Greenville and decided it would be a perfect location to introduce authentic Indian cuisine.

Named after one of the world’s most coveted spices, Saffron offers a fine dining experience from the moment you walk in the door. Whether you are new to Indian cuisine or a part of the legions of regulars, you will be impressed by Saffron’s innovative approach to simple, fresh ingredients that are flavorful and inherently nutritious.

"Every area of India prepares a dish a little differently. We offer a little sample from every state, so our menu represents the cuisine from the entire country. For example, in some regions, nuts are included in rice, in some regions lentils are more the focus, and maybe coconut or mustard are used more," explains Arora.

A favorite is the tandoori style of roasting that was introduced in the northern part of India. The tandoori method uses a special clay oven that unleashes a delicate yet sumptuous taste while maintaining optimum tenderness. Shrimp, salmon and lamb, which are first marinated in yogurt, are all offered tandoori style. For a southern Indian favorite, try Chicken Vindaloo, which is prepared with a rich and intense sauce and potatoes.

“An Indian meal is not complete without bread,” says Arora. All Saffron breads are made fresh each day. In fact, the restaurant closes every afternoon to allow the staff time to prepare the bread as well as other menu items for the dinner service. Try the tasty naan flat bread, a traditional Indian mainstay, which is hand-stretched in the tandoor oven and picks up the smoky flavor while baking. My favorite is the garlic version, which is baked with fresh garlic and cilantro. Additional selections include a variety filled with such ingredients as spicy onions, cheese, cauliflower, cherries, minced chicken or mildly spiced potatoes.

Spices are the cornerstone of Indian cuisine, and Saffron serves accompanying sauces in three levels of intensity. “We grind the spices ourselves and blend our own recipe," says Arora. Spices like Kashmiri chile, turmeric, cumin, curry, coriander, bay leaves, cloves, cinnamon, cardamom, just to name a few, are all used to create the unique flavors of India.

“It’s a family style of service,” says Arora, whose wife, Rita, and cousins are very much part of the business and provide a very personal touch to the dining experience. “Each customer has the attention of several servers, not just one person.”

To top off your dining experience, try Kulfi, a refreshing, homemade Indian ice cream churned with pistachios or mangos. Or try the carrot pudding, an Indian specialty. The pudding is served warm with a spoonful of ice cream. www.saffrongreenville.com