“Great chefs are passionate about their food. Forget watching the clock and take the time to understand each individual ingredient, so that you can create and cook something truly wonderful.”
Sudha Saha, Saffron Restaurant,
My aim is to create a journey of taste, texture and temperature using classics with forward thinking techniques to create something unique and modern without forgetting key elements such as flavour, the one word that drive us to push the extra mile.
It is no longer acceptable for mediocrity, I believe we owe this to our guests to move forward and think of new ways to serve and prepare food.
More restaurants are moving towards the tasting menu format where they can give their guests a real adventure of the palate, nurturing and manipulating artisan produce to tantalise all the senses.
What excites me also is the unexpected , it could be a diversion on a classic dish, replacing ingredients or just serving ingredients in different guises that can make a meal memorable.
I try to strive to give my guests a pack into the world of gastronomy, research and development play an increasing role in many of the world’s finest restaurants, discussing the food pairings and flavour combinations are a crucial aspect to any modern day chef.
Ultimately going to a gastronomic restaurant should be about fun, abandoning your day to day life and going on an adventure of smells, sights, tastes and textures something you wouldn’t or couldn’t do at home.
My style of cooking is modern approach , I try to break the conventional boundaries opening our eyes to the multicultural cuisines, using more of local and seasonal produce infusing with ethnic spices , give a modern twist and western presentation. I also use some of the French techniques in my style of cuisine. A very nouvelle approach.
When I was around twelve years old I began taking an interest in my mother’s cooking and I was finally allowed to help her in the kitchen, so that’s where my love of cooking first started.
I completed my degree in Hotel Management , Catering Technology and Applied Nutrition in India and that’s where my career as a chef began in five star hotels. I have been lucky enough to work around the world. In Dubai I took up the role as executive chef at the age of 23 and in Spain I worked for Tamarind restaurant before coming to the UK in 2003, to work as a development chef for Scheff Foods and for a Michelin restaurant in Birmingham.
Momin has used his 20 years of experience working in the industry to create a business built on customer focus and quality. His sheer determination to meet customer expectations and requirements is a reflection of the values held by Saffron
Joint founder of Saffron, Limon has been actively involved in creating a brand that is recognised in Birmingham and the Black Country. With innovative marketing strategies and huge ambition, Limon is focused on ensuring that Saffron remains one of the favourite restaurant in the area