From a kitchen
in Hyderabad,
to the Curry Mile.
Our grandmother, Naseema, ran a small family kitchen in Charminar for forty years. The biryani recipe we cook today is hers — pot sealed with dough, finished on coals, opened only at the table.
Mum brought it to Manchester in the 80s. We opened Saffron House on Wilmslow Road in 2008. Same recipes. Same patience. A proper tandoor in the back and three generations on the wall.
Nothing comes out of a jar. The spices are ground each morning. That's why people drive across the city to eat with us.






