Cooking is most fun when you share it

I might feel that way because I no longer have a resident family to cook for. Pretty much everyone who cooks admits that it’s harder to cook for one. (Except maybe Judith Jones, who edited Julia Child’s cookbooks as well as a slew of other famous chefs, including James Beard, and who wrote a delightful cookbook called The Pleasure of Cooking for One.)

Anyway, food is best shared, and Lavanya Mahate, owner of all the Saffron Valley restaurants, is taking sharing to the max during the Covid 19 crisis with a program she calls “Keep Calm and Curry On.” Every week she gives free lunch to a different group of service providers—the ones who are showing up every day during to keep us all going.⁠

This week it’s HEALTHCARE WORKERS including doctors, nurses, and pharmacists: a free Chicken Tikka Wrap plus mint and tamarind chutneys, a cookie, and soft drink is available at all 4 Saffron Valley locations today through Sunday, March 29th while supplies last. ⁠Call ahead for curbside pickup; when you order, mention you’re a healthcare professional.

Lunch Hours: 11 am – 2:15 pm⁠
Dinner Hours: 5 pm – 9:45 pm⁠

Must call in for curbside pick up; let us know you are a healthcare professional when placing your order.⁠

Meanwhile, if you’re spending more than the usual amount of time at home, try making this: Vegetarian but full-flavored and plenty to share with neighbors and family.

Mixed Vegetable Korma

Serves 6


  • 3 cups of diced mixed vegetables- carrots, green peas, boiled diced potatoes, beans
  • 1 onion chopped
  • 1 onion blended into a paste
  • 1 tbsp ginger garlic paste
  • 1 serrano pepper- slit lengthwise
  • 1 tomato chopped
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2  tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste
  • 1 can of coconut milk
  • 2 tbsp chopped cilantro leaves for garnishing


 Rinse and drain the diced vegetables.

 Heat oil in a heavy-bottomed pan and sauté the chopped onion for 5 minutes. Add ginger garlic paste and saute till brown. Add the onion paste and fry another 5 minutes. Add serrano, tomato and fry till it forms a pulp.

Add all the spices: garam masala, cumin powder, coriander powder, turmeric powder and fry for a few seconds. Now combine vegetables and fry on medium heat for about 5 minutes or till they are slightly browned. 

Next, add 2 cups of water, salt and bring to a boil. Cover and cook on low level for about 20 minutes or till the vegetables are cooked.

Mix coconut milk and let it heat through. Garnish with cilantro leaves and serve hot with rice.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

Similar Articles