The Clean Spice Kitchen
Indian, Pakistani and Middle Eastern cooking with the care of a mother’s kitchen. Fresh whole ingredients, whole spices ground the day we cook, and naans raised on our own live sourdough starter.
We cook the way we were taught
Soufra grew out of our own kitchen. Chef Nazia learned at her grandmother’s side, sharpened her palate in the spice souks of Dubai, and now cooks here on the Costa Blanca with the rest of us packing, delivering and tasting as we go.
Nothing canned, nothing processed. Spanish extra virgin olive oil, organic sunflower oil, whole spices ground fresh, and sourdough naan fermented 12 to 24 hours with no commercial yeast. Vegetarian, vegan and gluten-free eaters are cooked for properly, never as an afterthought.
Signature Dishes
Aged basmati layered with saffron and sealed to steam.
Tomato, ginger, green chilli and spice ground that morning.