The good: Starters were extremely good (CHOOKUNDAR KAY GILAVAAT and TANDOORI AACHARI PANEER) Service was friendly. Ambience was great. The bad: They took close to 2 hours to serve two of us!...
Well where do I start. This was the best dining experience my partner and I have ever had. The service was fantastic (thankyou Jennifer) and the food was exceptional, beautifully prepared, and in a...More reviews
2008 - Menulog Award - Gold
Vikrant Kapoor - Vikrant Kapoor was born and educated in India. He has been trained in the rich and intricate art of Indian cooking, a passion for which was nurtured at an early age. After completing his diploma in the premier cooking school of India, he joined the Taj Mahal hotel in 1987. It is here that after dabbling in other cuisines and getting general training, he decided to forge a career in Indian Cuisine. After four years of hard work on a very rigorous schedule, he embarked on a new posting with the Oberoi Group of Hotels to Baghdad in Iraq as a Chef of their Indian Kitchen operations for banquets and restaurant. The first Gulf War saw him repatriated to India, where he was quickly appointed by the Welcomgroup in Sheraton at Searock in Mumbai. He was the youngest Chef to ever head the entire kitchen brigade in both the Searock Sheraton & the Rajputana Sheraton in Jaipur. A chance phone call from an associate saw him being placed at the Raffles Hotel in Singapore. In 1994 he was appointed to take the reins at one if its finest dining outlets - The Tiffin Room. Under his stewardship the restaurant achieved even greater recognition. It was voted among the top 100 restaurants in the Tattlers Guide. He was also instrumental in spreading the gospel of its fine cuisine to different parts of the world. In the year 1998 his desire to live and work in Australia turned to reality when he met two brothers from Bombay who shared the same passion for Indian food and all things Indian. That was a keystone to launch Zaaffran. The restaurant opened its doors in 1998. As they say: “the rest is history”. Chef Kapoor’s precise style of preparation and presentation of Indian specialties is exceptional and outstanding. Apart from being garnered with numerous press citations, awards and accolades in recognition for his divine food, Kapoor also puts out excellent articles on the cuisine scene all about India. Vikrant Kapoor has shared his passion for Indian Cuisine in all parts of the world, through Food Festivals & Forums. He showcased his skills at the Gourmet Festival in St Moritz, Hediard Paris, Prince Hotels in Maui & Waikiki, as well as Arabella Grand Frankfurt. He was also selected by the Singapore Tourism Board to present Singaporean Food Fare in the Asia Pacific region. In addition, this young and ambitious Chef catered for many Dignitaries & Celebrities the World over.
Please contact Zaaffran for more details
Group booking policy For groups of 8 or more Reservation Form with Credit Card Guarantee may be required. - download (pdf)
Group cancellation policy Please contact Zaaffran for information on group bookings cancellation policy.
Minimum patrons classed as a group 8
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