We love food, we love this city and we love to serve you and hence at Saffron ‘n’ Pepper we cater contemporary Indian food hinged on the principles of cooking traditional recipes using modern techniques and strictly “no artificial food colour/flavour/msg” policy.
MEET CHEF RUSHABH RUPANI
Born and raised in the Bollywood capital Mumbai (Bombay) and it’s sister city Pune aka “oxford of the east” , Chef RUSHABH Rupani has had the privilege of being surrounded by some of India’s best food.
His biggest inspiration to become a chef is his mother whose passion and love for cooking is still the talk of their community. At the age of 18 after completing high school, RUSHABH began his journey in the culinary world. He soon realised he wanted to enhance his skills even further and explore the international market which brought him to Sydney. He worked for over a decade with some of Sydney’s most regarded chefs and restaurants like Waqu, Toko, Boiler house and Akis Indian to name a few before being the opening head chef of a modern Indian restaurant in Surry hills in 2017, where his style of food was appreciated not only by customers but also food critics. He was then requested by the SCG to cook for the Indian cricket team when they toured Australia in 2018-19.
His hunger to connect with the community directly and catering to their needs drove him to launch his own catering businesses viz SAFFRON ‘N’ PEPPER – serving contemporary Indian food and “4 FORKS” serving gourmet Australian food. His ideology of food is based on strong principle of NO ARTIFICIAL COLOUR / FLAVOUR / MSG while not compromising on the quality and character of food.