The Royal Saffron in Crewe town centre has a standout collection of regional Indian dishes inspired by coastal cooking, Mughlai cuisine and traditional Kerala recipes.

The Earle Street restaurant (former Crown Hotel), is showcasing an authentic Goan fish curry and a king prawn curry among its premium signature dishes, both inspired by India's western coastline.

Royal Saffron's Michelin-trained chefs told Nub News both dishes were developed over several months to refine the balance of sour, sweet and spice associated with coastal Indian cuisine.

The Goan fish curry delivers sharp coastal flavours combined with warming spice, while the king prawn curry focuses on rich seafood depth and aromatic balance.

Among the highly-rated restaurant's standout dishes is an authentic Kerala beef curry prepared using the traditional 'Varutharacha' cooking method.

The Royal Saffron (former Crown Hotel), is showcasing an authentic Goan fish curry and a king prawn curry among its premium signature dishes, both inspired by India's western coastline. (Photo: Ryan Parker).

The dish is built around fresh grated coconut slowly dry-roasted with whole spices until dark golden brown before being ground into a smooth paste.

This resulting gravy combines roasted coconut with black peppercorns, cloves, green cardamom and fresh curry leaves.

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Premium beef is then slow-braised in the sauce to create a rich, layered curry designed to deliver warmth and depth rather than aggressive heat.

Royal Saffron's kitchen team described the dish as "comfort food elevated to fine dining".

The Kerala beef curry is served with flaky porottas or fragrant rice.

The restaurant's Mughlai chicken korma draws inspiration from dishes historically served during the Mughal Empire and remains one of its key mild curry dishes.

The restaurant said the recipe avoids artificial sweetness and instead relies on ground cashew nuts and slow-cooked onions to create a naturally mild, rich sauce.

This curry combines chicken with toasted fennel, ground coriander and green cardamom to produce a softer aromatic flavour profile rather than heavy chilli heat.

Saffron scallops is featured among the Crewe restaurant's premium seafood offerings (Photo: Ryan Parker).

Mughlai cuisine focuses heavily on aroma, texture and ingredient quality.

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Saffron scallops is also featured among the restaurant's premium seafood offerings.

The starter combines pan-seared king scallops with a saffron-infused cream sauce aimed at balancing delicate seafood sweetness with rich aromatic flavour.

The Royal Saffron said these dishes reflect its continued focus on premium regional Indian cooking and fine dining presentation in Crewe.

Run by a team born in India with experience working in Michelin-level kitchens across the world, The Royal Saffron first gained attention locally for its elevated take on classic subcontinent dishes.

The Royal Saffron is open from 12pm to 2.30pm and 5pm to 9.30pm on Sunday, Monday, Wednesday and Thursday, and from 12pm to 2.30pm and 5pm to 10pm on Friday and Saturday.

With dine-in and takeaway available, bookings can be made by calling 01270 297715 during opening hours.

READ MORE: What's on in Crewe this May bank holiday: Krazy Races, Tom Hingley and more.

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