Local Flavor – Support Local-Owned Eateries this Season

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After all the holiday gatherings and fa-la-la, new year is notoriously recognized as slow season for restaurants. So how about family-owned February? This month we search out locally-owned restaurants in the ‘hood, encouraging you to stop by and say hi soon.

The people who give you their food give you their heart. – Cesar Chavez

Saffron

There’s a lot of creative spirit running wild in the eastern Indian food world these days, restaurants with new takes on the true art form of Desi khana, or the traditional way many of us think of and enjoy Indian cuisine. Don’t tell grandma.

Saffron in San Carlos and Burlingame set out to do just that,”craft a dining experience that feels as rich, warm, and comforting as the first bite of ma’s daal after a long hard day.” But you know ma, change it up a bit. Something a little different.

Owner Ajay Walia calls his restaurants “their babies.” I couldn’t have done it without my wife, and my children have worked here too. We’ve all been very involved with the journey.” Saffron favors time-honored food techniques like slow cooking so important in development of flavor, but still wants to “shift impressions.” It shifted mine. The meal was rich in classical dishes but also exciting twists. This local offering turned a regular-ol Wednesday into an unexpected special evening out.

Dalil Aloo Poori Light-as-air crispy shells with yoghurt, sweet and savory chutneys, garbanzos and potatoes that surprise your mouth with freshness. ($13)

Dry February anyone? Thandas, (cold) drinks like Amrood Thanda with guava and ginger, and Pudeena Kheera with cucumber and mint satisfy without the alcohol. ($10)

The journey of a family-owned restaurant is not without its challenges. Ajay acknowledges the perpetual concern for capital, and 24/7 nature of the job, but he urges aspiring restaurant owners to hang in there. “Things started to click around the five-year mark for us. Engaging with industry peers and building a support network are essential; don’t be your only problem solver.”

And the most valuable lesson you’ve learned as a small restaurant owner Ajay?

“Stay close to your customers, build camaraderie, and understand their needs. In the end, Saffron’s story is not just about a restaurant; it’s a narrative of family, tradition, resilience, and a deep connection with the vibrant Bay Area community it serves.”