Saffron

Their daal makhani is slow-cooked for 24 hours daily.

North Indian cooking in an Old Delhi style anchors Saffron in San Carlos, where spices are roasted at dawn, marinades rest overnight and the daal makhani cooks low for 24 hours. Butter chicken, paneer tikka, biryani, saag paneer, tandoori chicken and malai kofta fill out the menu, with gulab jamun for dessert. The dining room centers on a 100-year table under low lighting, set up for shared plates and unhurried pacing. Saffron is listed in the MICHELIN Guide USA.