‘I am passionate about creating healthy, flavoursome and fresh meals that reflect both my childhood in India and my training, as well as the ingredients of the Top End.’ Selvam Kandasamy, Director
Combining a passion for cooking and food with a love for the environment has propelled Saffrron Restaurant to grow a loyal clientele. Selvam, who has been a chef for 20 years, opened the Indian restaurant, in Parap, with wife Jo after training as a chef in India and working in world-class restaurants. His dream was to create an eatery with a minimal environmental footprint while offering healthy, flavoursome and fresh local ingredients. Local produce used includes wild barramundi, limes, okra, snake beans and chillies. Environmental strategies include using recycled cooking oil as well as tableware and takeaway packaging made from bamboo and sugarcane by-products in a zero-emission manufacturing process. Saffrron was recognised by the NT Government for being one of the first local businesses to phase out plastic bags. The restaurant has won Eco Tourism Australia’s Climate Action Gecko Award and the title of the Seafood Council’s Best Seafood Restaurant in the NT.