Well, because it's delicious. But beyond that, because it has such an interesting blend of delicate flavours, whether sweet or savoury, that seamlessly blend with blunt tastes, like meat blackened over open flames. Take, for example, the care and consideration that goes into preparing anything with saffron, and then combining it with mouthwatering, charred lamb-shank and a blackened tomato. Over the next few posts I'll detail some awesome GTHA based restaurateurs who are look