Rooted in grand royal kitchens, our recipes honor slow-cooking techniques and hand-ground spices. We bridge classic Indian culinary art with refined contemporary dining by the sea.
From early morning breakfast to late dinner, executive oversight by Mr. Ajmera Sundhar ensures every dish delivers an authentic taste of regal hospitality.
Every plate reflects centuries of spice mastery, refined presentation, and uncompromising authenticity.
Rich velvet curries infused with saffron, cardamom, and roasted spices cooked low over hours for deep flavor.
Hand-stretched naan and parathas baked fresh in clay tandoors, finished with melted ghee and garlic.
Long-grain basmati rice layered with aromatic spices and tender meats, sealed in traditional copper handis.
opens everyday
breakfast through dinner
9B Phan Chu Trinh, Vietnam
Discover authentic Indian flavours, aromatic spices, and warm hospitality at Ajmera’s Saffron House in Vung Tau.