Sheela Sogal founded the Saffron Patch in 1991, and it didn't take long for it to become a fixture of the Northern Ohio dining scene.  It is a favorite of those partial to Indian cuisine, but also those looking for simply good food and a unique dining experience.

Saffron Patch's chef uses 38 different herbs and spices to create a very flavorful and healthy cuisine. Many of the entrees contain no curry, using cardamom, fenugreek or saffron instead.  Few of the dishes are genuinely spicy - the Chicken Vindaloo and the Lamb Madras are among the exceptions.  

All foods are made to order, as mild or spicy as you request.

The large, well-varied menu includes fresh fish, such as salmon, halibut or mahi mahi, chicken or shrimp cooked with garlic herbs, spices, tomatoes and olive oil tossed in an Indian wok.  The Tandoor Lamb Chops are perfectly spiced and broiled over mesquite in the clay oven.