What's it all about?

Imagine . . . wild barramundi, locally caught, poached in locally grown coconut, ginger, turmeric, curry leaves and chilli, and infused with an exquisite, fresh house blend of spices.

Or a vegetarian option - Rapid Creek Market snake beans tossed with dry chillies, red lentils, mustard seeds and fresh coconut.

Wash it down with an Australian-made carbon-neutral beer!

For the kids? Paneer ‘lollipops’, from fresh, house-made cottage cheese.

A house-made rosewater kulfi for dessert, and all served on water-saving, zero-waste technology, biodegradable tableware made from bamboo and sugarcane.

We are Saffrron, an award-winning and sustainably-certified dining experience in Parap, Darwin, offering an in-house tasting tour of top end produce, Indian-style.

Chef Selvam Kandasamy specialises in designing healthy, flavoursome and authentic Southern Indian, Northern Indian and Tandoori cuisine from fresh, seasonal market produce.

Our menu features plenty of options for vegetarians and for the kids, and all desserts are housemade. Every Sunday is South Indian Sunday where you can come for brunch, lunch or dinner and enjoy authentic dosa, idli, sambar, rasam and vada.

We are proud to be:

The first restaurant in Australia to use zero-waste bagasse tableware in place of ceramic tableware, energy intensive throughout its lifecycle

The first restaurant in NT to actively support the Support NT Caught campaign and feature only locally caught seafood on the menu

The first restaurant in Australia to be accredited with Climate Action Certification, and

The first restaurant in NT to receive Green Table certification

Related Keywords: dine-in take-away functions catering. we also sell our house-made pickle and offer master classes by arrangement.

Whereabouts?

Related Categories

• restaurant

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