Saffron Mahal Indian Cuisine

Butter Chicken

The house version reportedly has a silkier, less sweet base than most Toronto renditions — closer to a proper murgh makhani than the Canadianized default

Dal Makhani

Black lentils slow-cooked overnight with cream and butter — the kind of dal that tastes like it took genuine time and patience

Lamb Biryani

Fragrant basmati layered with tender braised lamb and whole spices — judge the kitchen by this dish

Garlic Naan

Blistered from the tandoor with a generous hand on the butter — arrives hot and worth ordering multiples

Samosas

Crispy shells with a spiced potato and pea filling — a reliable litmus test for kitchen care, and a strong opener here

Palak Paneer

Smooth spinach gravy with fresh house-made paneer — a vegetarian mainstay that separates competent kitchens from great ones

Chicken Tikka

Tandoor-charred chicken marinated in yogurt and spice — ask for it as a starter before the curries arrive

Mango Lassi

House-made, thick, and not cloyingly sweet — a better palate reset between spicy dishes than water