ABOUT SAFFRRON

Saffrron is implementing strategies with the aim of reducing their carbon footprint and minimise environmental pollution.

In our attempt to be environmentally friendly all dine in meals are served in biodegradable plates and bowls made from  sugar cane fibers and bamboo .

For takeaway we have minimised the use of plastic containers and use biodegradable packaging where possible.

We have also reduced the use of chemicals and use natural ingredient such as eucalyptus oil and water and bicarbonate soda for cleaning.

So come to Saffrron and experience the atmosphere, friendly staff and most importantly our Indian cuisine.

*Saffrron is proud to be the first restaurant in Australia to use tableware made from 100% sugarcane, which is biodegradable, so when you dine at saffrron you are helping us to minimize our footprint and yours on the environment. Biodegredable tableware is one solution for a healthier planet saving water and energy. 

*Saffrron is the first restaurant in Australia to Apply and Certified Climate Action Certification .

An initiative of Ecotourism Australia

*saffrron is the first restaurant in Northern Territory to Apply and Certified Green Table Certification. An initiative of Restaurant and Catering Australia.

*FINALIST – 2008 ,2009 Melaleuca Environmental Award

*WINNER – 2008 NT Small Bussiness Champion Award

CHEF SELVAM KANDASAMY

      I was born in a small village not far from Madras in the state of Tamil Nadu, India.  Till this day my father has small plot of land where he grows rice and grazes buffalo.  Not far from where we lived was my Grandparents house.  After school I would walk to my Grandmother’s and help her with the cooking.  It was here in her kitchen that I learnt how to make curd from fresh buffalo’s milk.  Most importantly it was my Grandmother who introduced me to the spices of Southern India and how to blend different spices to achieve aromatic flavours.

After finishing school I travelled to Madras to study hotel and catering management at the University of Madras. It was during this time my passion for cooking developed and I began to experiment and compile my own recipes. On completing my degree I won a position at the ITC PARK SHERATON HOTEL in the Management Trainee Chef program. Whilst working at the Sheraton I specialized in Southern Indian, North Indian and Tandoori cuisine.

While working at the Sheraton I had offers to work in England and the US however, I decided to come to Australia.  I have been in Australia for nearly 8 years and it was here in Darwin that I met my Aussie wife, and I can proudly say that I am an Australian citizen. For the past 8 years I have lived and worked here in Darwin.  I have held positions of Head Chef in some of Darwin’s leading restaurants and have won several gold plates. I have written recipes for columns in local, interstate and overseas newspapers as well as featured in magazines such as the Australian Table, Gourmet Traveller and Scoop Traveller.  In 2004 I was selected as one of Australia top 100 chefs and featured in the COAST COOKBOOK.

I get a lot of satisfaction from designing healthy food with flavour and it pleases me greatly to see people enjoying my food.  It is with great excitement that I am now opening Saffrron. 

I would to thank my family in India for their encouragement and support. I would also like to thank my mother and father inlaw Sue and David Thom for their encouragement and support.