Indian Saffron

Cooking is always a fun almost like an experimental chemistry class. You can always pretend your self standing in your lab with a small spoon (of course tea spoon) full of salt thinking whether the amount you have taken is going to spoil your food or make it the finger-licking tasty dish. Good point is that the Indian way of cooking allows you to do a lot more chemistry in your kitchen with lot of spices and flavours. I had cooked a less spicy Potato fry (Arey Bhai our own aloo bhujia) and everyone here (I should mention here about my apartment-mates with whom I'm living here. I am sharing an apartment having four rooms with a shared kitchen and bath. Two guys and a gal, which counts three, so who is the fourth one??? ha ha ha , the famous santa banta joke.. ) liked it. Reason was simple, as you must have already guessed, it was not spicy and properly cooked and I served it with butter pao Indiano (don,t worry it is not anything new, it is our Roti or you can say chapati) which you can find in the super stores, 5 for 5 Euro only. My GOD 5 Roti for 350 rs. My suggestion here, "Never compare your expenditure here in Indian currency, like all Indians do".
So why all this crap story, the answer is to share an interesting fact about a very important ingredient of Aloo Bhujia which is saffron!!!. Surprised!!!! Those who know how to cook must be surprised. I was. Actually when Tania (one of my apartment-mate) who wanted to know about the recipe and ingredients asked about the sparkling yellow colour and I told her, "it is turmeric". "Turmeric!!! what is that??" "Oh poor fellow they don't know about turmeric", I thought. I had shown them a packet which I bought from India. Then It was the time for my surprise. She told me it is saffron and shown me a bottle containing the powdered turmeric. But the label was "Açafrao das Indas" means Indian Saffron. Wow!!! So cheap saffron. I must have started import to India.
So Enjoy Europe with Indian saffron in a university founded in 1290".