Spices have shaped the world as we know it today. Civilisations were built on the back of trade and cross-cultural exchange, with India at the heart of it all. While spices continue to wield significant influence on the global economy, few ingredients can rival the impact of saffron.
Believed to have been used in cooking as early as the 6th millennium BC by the Sumerians, saffron today is dominated by Iran and Kashmir. Regional ingredients are increasingly gaining recognition in India, thanks to chefs and restaurateurs who are fostering deeper connections with our indigenous ingredients. One such endeavour, led by Prashant Issar, Director of Bellona Hospitality, and Rushina Munshaw Ghildiyal, custodian of cuisine at Ishaara, is the new limited-time pop-up Kesariya: Shades of Saffron, an extension of Munshaw’s venture Swaad, which celebrates curated menus showcasing various regional Indian ingredients and their history.
Available at all Ishaara locations nationwide from 15th December to 15th January, Kesariya is a passion project for Rushina, facilitated by Afan Basu, Chief Farmer at NOUSH by Basu Kesar. A fifth-generation saffron farmer, Basu is an expert in the world of saffron. Together, the teams at Ishaara and NOUSH have come together to reintroduce India to the subtle nuances of saffron.
The Journey of Saffron Saffron comes with a sheen of exclusivity that often discourages people from using it as they should but Afan encourages people not to let it sit in the corner o.