Settling in Ireland’s food capital, Co Cork in 2004, Arun set-up his highly regarded and award-winning spice company Green Saffron in 2007 with wife Olive. Green Saffron sources sustainable, fresh spices direct from partner farms in India, working in the local communities supporting farming villages through seasonal and consistent projects. Arun produces highly innovative, unique and exceptional blends for cuisines of all styles used by top chefs the world over.
Arun completed the Ballymaloe Cookery course in 2004, has popped-up in restaurants throughout Ireland, Northern Ireland, the UK and France, regularly appears on television and radio shows in Ireland and the UK. Recently appointed as Food Editor of AN Editions imprint online magazine Ars Notoria he writes and publishes monthly articles.
His first book, Fresh Spice published by Pavilion with co-edition Wild Spice in the US through Sterling Gourmet showcased the unique way he views and cooks with spices. His second book, Jhatpat Fatafat, Indian Cooking in Ten Minutes and Other Stories is due out later this year. There’s much more to Arun than meets the eye. His passion for the science of spice, flavour combination and achieving the best from his raw product is second to none.
