Indian fine dining, Asokoro, Abuja

Nine courses. One evening. A map of India, read by candlelight.

Saffron Room serves a tasting menu that travels from Mumbai street stalls to Kashmir saffron fields, cooked with Nigerian produce and a tandoor that never drops below 450 degrees.

Reserve a table Walk the journey

₦185,000Saffron nine, per guest
₦145,000Ember seven, per guest
Tue to Sun18:00 to 23:00

Tonight, example data

Live board

Covers booked

38 of 64

Next seating 19:30, 6 seats left

Tandoor

480°C

Clay wall temperature

Saffron threads today

1,240

On the pass now

Course 4, Galouti, table 6

Average evening 2 h 40 min

18:02 Spice room grinds the evening garam masala 18:40 Saffron milk strained for the kulfi 19:04 Table 6 begins the Saffron nine 19:12 Tandoor wall at 482 degrees 19:30 Second seating arrives 19:55 Chef's table reaches course 5 20:20 Dal makhani enters hour 47 21:10 Masala chai brewed for table 3 18:02 Spice room grinds the evening garam masala 18:40 Saffron milk strained for the kulfi 19:04 Table 6 begins the Saffron nine 19:12 Tandoor wall at 482 degrees 19:30 Second seating arrives 19:55 Chef's table reaches course 5 20:20 Dal makhani enters hour 47 21:10 Masala chai brewed for table 3

Tasting menu journey

The journey, at a glance

Nine regions, nine plates, two hours and forty minutes. Scroll the full journey to watch the flavour profile of the evening shift from sour to smoke to sweet.

01First lightMumbai, Maharashtra10 min
02RasamChettinad, Tamil Nadu12 min
03CoastKonkan coast15 min
04GaloutiLucknow, Uttar Pradesh15 min
05PauseGoa6 min
06MoileeKerala18 min
07Laal maasRajasthan20 min
08Dal and breadPunjab15 min
09SaffronKashmir14 min

Each course is a stop on the map, timed so the evening breathes. Seven or nine stops, always ending with saffron.

See every course with its flavour chart

Dashboard

The room in numbers

We run the kitchen on numbers so the dining room can run on feeling. Example figures for this demo.

Bowls of ground spices in deep reds and yellows

Spice room

spices toasted and ground every afternoon at four

72%Nigerian produce

Tomatoes from Jos, goat from Keffi, snapper from the coast, honey from the Plateau. Spices and basmati travel from India.

Heat across the nine

First light2/5
Rasam3/5
Coast3/5
Galouti2/5
Pause1/5
Moilee2/5

Guest rating, last 90 days

4.9

From 612 example reviews

Flatbreads baking against the inside wall of a clay oven

The tandoor

480°C

Clay, charcoal and a naan that takes ninety seconds

Pace of the evening

2 h 40

Nine courses, with room to talk between them. Ember seven takes about 2 h 10.

Prices

Choose your evening

Every format ends with saffron kulfi and masala chai. The difference is how many stops you make on the way.

Comparison of the three tasting formats
Format	Ember seven	Saffron nine	Chef's table
Per guest	₦145,000	₦185,000	₦250,000
Courses	7	9	9 plus two off-menu plates
Time at table	About 2 h 10	About 2 h 40	About 3 h 15
Where you sit	Main room	Main room or courtyard	Eight seats at the pass
Tea and tonic pairing	₦35,000	₦45,000	Included
Vegetarian version	Yes	Yes	Yes, with notice

Example prices for this demo. A deposit of ₦20,000 per guest holds the table and comes off your bill. Service is not added; tipping is your choice.

A chef in whites holding a wooden spoon in a busy kitchen

Head chef

"Indian food is not one cuisine. It is a hundred kitchens arguing politely."

Chef Adaeze Okonkwo cooked for nine years in Chennai, Delhi and Lucknow before coming home to Abuja. She opened Saffron Room in 2021 with a simple rule: every spice must be toasted the day it is used, and every vegetable that can come from Nigeria will.

9years in Indian kitchens

140dishes tested for the current menu

48hours for the dal

Read our story

Reviews

What guests say

Example reviews for this demo.

★★★★★

The laal maas arrived and the whole table went quiet. Then the kulfi made us laugh. It felt like a journey, not a dinner.

Chiamaka, example client

★★★★★

We booked the Indigo Room for my father's seventieth. The team handled the vegetarian guests, the speeches and the cake without a single fuss.

Example client, Maitama

★★★★★

I am from Hyderabad and I was ready to be disappointed by the biryani. I was not. I came back the next week with my wife.

Example client, Wuse 2

Beyond the dining room

More ways to dine

A long dining table under warm pendant lights

The Indigo Room and the courtyard

Up to 18 guests in the Indigo Room, or 40 under the neem trees in the courtyard. Set menus from ₦160,000 per guest, a host of your own, and a printed menu with your names.

Plan a private dinner