Saffron - the most precious of spice, is the dried stigmas of the saffron flower, "Crocus Sativus Linneaus". Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world's most expensive spice.

It may now be hard to believe, but there was a time in Edinburgh, indeed in Scotland, when there were few Indian Restaurants. Where they did exist they exhibited an understandable tendency to conform to artificial Western perception if what an Indian 'experience' should mean.

Menus were safe and predictable, relying on westernized dishes such as Chicken Tikka Massalam and standard Madras Curry. Vegetarian main courses were exceptional and regional dishes unusual. These restaurant' decor tended towards red flock wallpaper and sundry kitsch item, such as elephants and religious artifacts that were mostly drenched in gold paint.

Gradually during the 1980's, this pastich began to dissolve as a few restaurateurs bravely sought greater authenticity, both in their ingredients and their recipes. They wished to cater for more than just the lads enjoying a curry after fifteen pints of lager. They developed Indian restaurants that evoked the real Indian sub-continent, which displayed the large regional variety and revealed new or undiscovered recipes.

With years of experience Saffrani is called upon as one of Edinburgh’a finest lamb, poultry and seafood cuisine. We been able to seduce our taste buds for some 10 years.

Our experienced chef is pleased to present Saffrani to the curryholic Scottish public that has an insatiable inquisitiveness for new dishes, new ingredients and new experiences. Many of these dishes have never graced Scottish restaurants or are very hard to source. For guidance or to satisfy your curiosity, simply ask our chef, and he'll be only too happy to explain the origins of each dish.