PHONE: +353 (0)21 463 7960   MY ACCOUNT

mild

  • Coronation Chicken

    Coronation chicken (Green Saffron’s interpretation)

    Re-worked from the classic 1953 combination devised by Constance Spry and Rosemary Hume. Continue reading

  • Bombay Aloo Potato Soup

    Bombay Aloo Potato soup, bread and Masala butter 

    This is a lovely and very simple way to make an intriguing potato soup. The addition of the mild, fragrant spices really adds that extra special ‘comfort’ factor. A simple, must try, quick supper, I like to serve it with a Garam Masala Soda bun, but you can save all the fuss and simply make some Garam Masala butter and spread generously on your favourite bread…enjoy!  Continue reading

  • Vadagam

    This is delicious! Delicate, superbly aromatic, bursting full of flavour. Fresh Tamil spices, creamy coconut milk, lime juice and fresh coriander…absolutely beautiful. Our version of the Tamil  ‘Vadagam’ blend, the locals would tend to use this blend mixed with onions and garlic, then dry the mixture in the sunlight to form a ‘stock-cube’; south Indian style!!

    Continue reading

  • Turkey Delight

    Christmas left-overs? For a delicious way to use up left-over turkey, chicken, ham or beef try this recipe. Delicate, superbly aromatic, bursting full of flavour. Fresh Tamil spices, creamy coconut milk, lime juice and fresh coriander…absolutely beautiful!! Our version of the Tamil ‘Vadagam’ blend. Named by our friend Claire; ‘Turkey Delight’….full of Indian promise!

    Continue reading

  • Red Lentil Dahl

    Red Lentil Dahl
    Serves 6 - 8 people very generously

    Continue reading

  • Murgh Tandoori

    Murgh Tandoori

    Serves 4 - 6 people Continue reading

  • Korma

    Our award winning Hyderabadi version of the dish.

    Serves 4-6 people Continue reading

  • Chana Masala

    Our family's version of this hugely popular Chick Pea dish
    Continue reading

  • Bombay Aloo

    This is a delicious, intensely flavoursome potato accompaniment to any meal, Indian or not! Bizarrely named, Bombay Aloo most probably has its origins in Goa, Southern India, where potatoes were introduced into India via the Portuguese. Nowadays, most of India’s potatoes are grown in the North East and North West of the country where the climate is more suitable….. This recipe works really well with new potatoes, like Home-Guards. These are only available from June onwards so your own favourite variety is absolutely fine the rest of the time! (Why not try them with our version of the Irish favourite, Boiled Ham and Cabbage…)

    Continue reading

Items 11 to 19 of 19 total

Page:
  1. 1
  2. 2