Dining
BY KAMERYN GRIESSER
Pan-seared scallops ($13) are served in a creamy sauce with chives and sa ron.
Tender New Zealand lamb chops ($22) are marinated in yogurt.
PHOTOS COURTESY SAFFRON SOUTH
Sa ron South serves Nepalese-Indian fusion
Co-owner Thiniso Pashi grew up in Northeast India with a Nepalese mother and Tibetan father.
it was important to go beyond the familiar. “Fusion is the food of the future for Austin,” he said. “There’s more of a chance to be playful.” Pashi said while Indian and Nepalese foods share a similar family of spices, Nepalese food is more toned down to allow the proteins to shine. Meet the owner Pashi grew up in Northeast India with a Nepal- ese mother and a Tibetan father. He arrived in America 25 years ago and jumped into the industry, working at Indian and Japanese restaurants in New York and San Francisco. “Nepal is the country everyone knows for hav- ing the highest mountains, but they should really know it for the food,” he said.
When Thiniso Pashi arrived in Austin eight years ago, he found the restaurant landscape was lacking his favorite fare: Nepalese food. In 2016, Pashi and his business partner, Rajesh Ghimire, established the Indian-Nepalese fusion restaurant Sa ron on Far West Boulevard and have since expanded to Westlake at the West Woods Shopping Center as Sa ron South in 2019. What’s on the menu Sa ron South serves a nearly identical menu as the Far West location, boasting signature Nepalese and Indian dishes, such as momos, goat stew, achari chicken and tandoori meats. The selection includes many classically Indian cuisines, but when designing the menu, Pashi said
N
3201 Bee Caves Road, Ste. 148, Austin www.sa ronsouth.com
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