Check out our new Catering Menu - perfect for any home or office parties, events, open days and confirmations Click here to see the menu

  • Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Arun's Green Saffron Paris Pop Up

‘Au tour des épices’
Time for a treat if you’re in Paris over the next couple of weeks; I’m thrilled to be taking over the Balcon Bar at the Alcazar restaurant, 18 Rue Mazarine, St Germain, 6th. Been writing recipes the past 3 months, working in the Paris kitchen for the last week or so and now it's ready! Runs Tuesdays to Saturdays for May. I’m there next week, all week. I really do appreciate the love on this, my convoluted spice odyssey....
Really hope to see you there, or that you get chance to check it out.

Green Saffron products are available in Monoprix stores nationwide and will be in Carrefour hypermarkets from July 1st 2016.

This is my menu. It's 'local market' based, so depending on what's available and at its best will dictate what gets on that day.

MENU

Casse-croûtes
Gol Gappa, ‘farcie’ pommes de terre et pois chiches épicée, tamarin, vodka
Pani puri shells, spiced chick pea & potato, tamarind water, vodka
Hummus chana masala, papads
Chana masala houmous, papads
Milivat, mélange aperitif – lentilles frits, noix, fruits sec, grains fenouil
Milavat, fried lentils, saffron honey, spiced salted cashews, sultanas & fennel fruits
Corbeille de pains croustillants, chutney et raita
Papad basket, chutneys & raita
Pommes frites maison, sel curcuma
French fries, turmeric salt

Petits Plats
Tartare des asperges blanches, paneer (fromage Indienne), epices et herbes douches
White asparagus tartare, spices, paneer, soft herbs
Fish & chips ‘pate à frire Pakora’, tamatar, citron vert
‘Pakora’ Fish & chips, ‘tamatar', lime, house french fries
Croustillante de crevettes épicées, szechuan mayo
Pop corn Cajun shrimp, hot pepper mayonnaise
Foie gras maison, chutney rhubarbe et feuille de rose, pain grillée
Duck liver terrine, rhubarb, apple & rose petal chutney, toast
Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin petit / grand
Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing

Plats
Tataki de saumon ‘label rouge’, fondant d’aubergines fumé, gingembre
seared salmon tatiki, fondant of smoked aubergine, ginger mint & coriander
Foie gras poêlé, pain d’épices, salade d’agrumes et menthe fraiche, jus ‘garam masala’
Pan fried duck liver, gingerbread, citrus & mint salad, garam masala jus,
‘Mouclade’ lotte et crevettes, riz basmati AAA millésimée, noix de coco brûlée
Monkfish & prawn curry, AAA vintage basmati pilaf, burnt coconut
Canard de Challons ‘Vindaloo’, sel noir, mangue, cumin et chili, banane givré, riz basmati AAA millésimée
Duck breast ‘Vindaloo’, chaat masala, AAA basmati rice, frozen banana curd
Cassolette de primeurs, morilles fumé, asperges, champignons de paris, safran, cardamome
Ragout of wild mushrooms, young vegetables, smoked morels, saffron & green cardamom
Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin
Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing
Ravioles de champignons sauvages, brousse, mousserons, petits pois et asperges, cardamome et feuilles de rose
Wild mushroom ravioli, sheeps curd, fairy ring mushrooms, peas & asparagus, cardamom, rose leaf

Desserts
Petit pot au chocolat ‘Aeval’
Truffes halwa pistache

Arun.

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