sé Anār

 sé Anār A se Anar is the best Indian Restaurant on the Fylde Coast. It’s been awarded The Top 100 Local Restaurant in the country by the Good Food Guide for 2024-2026.
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The food, hospitality and welcome is thoroughly Indian.

We are taking a little break this months …. sé AnārRenuka Morris fans
14/09/2026

We are taking a little break this months ….
 sé Anār
Renuka Morris
fans

09/09/2026

I think I might know why…

Our Chicken Biryani hasn’t had quite the attention I thought it would.

And maybe it’s because we ask you to pre-order it.

But there’s a reason for that. ❤️

A proper biryani isn’t something I want to make at the last minute because someone has ordered it.

It takes preparation, time and a little planning. The rice, the chicken, the spices… everything needs to come together properly.

So, yes — you need to think about it a little earlier.

But perhaps that’s not such a bad thing.

And then there’s our Yakhni Pulao — no pre-ordering needed, just a beautifully aromatic, comforting bowl of rice cooked with a deeply flavoured stock.

So if you’ve been looking at the biryani and thinking “I must try that one day”…

This is your sign.

Just remember to tell us in advance. 😊

And if you’re coming in on the spur of the moment, there’s always the Yakhni Pulao.

Which one would you choose? ❤️

A Se Anar
It’s our hospitality that’s Indian.

There’s something I really love about a supper club.It’s not just the food. It’s the feeling of sitting around a table w...
07/09/2026

There’s something I really love about a supper club.

It’s not just the food. It’s the feeling of sitting around a table with people, taking your time, discovering dishes you may never have tried before, and hearing the little stories behind them.

So, we’re doing it again at A Se Anar.

Our next supper club evenings are:

Thursday 25th September
Thursday 2nd October

Eight courses, inspired by the India I know — dishes rooted in memories, family kitchens, old recipes and the wonderful food culture that I grew up with.

There’ll be live acoustic guitar, plenty of conversation and, hopefully, a few moments where you think, “I’ve never tasted anything quite like this before.”

These evenings are deliberately small and intimate, so there are only a limited number of places.

If you’ve joined us before, you’ll know what to expect.

If you haven’t… I’d love you to come and sit at our table.

25/09 & 02/10 ❤️

A Se Anar, Blackpool

There’s something I really love about a supper club.It’s not just the food. It’s the feeling of sitting around a table w...
07/09/2026

There’s something I really love about a supper club.

It’s not just the food. It’s the feeling of sitting around a table with people, taking your time, discovering dishes you may never have tried before, and hearing the little stories behind them.

So, we’re doing it again at A Se Anar.

Our next supper club evenings are:

Fri 25th September
Fri 2nd October

Eight courses, inspired by the India I know — dishes rooted in memories, family kitchens, old recipes and the wonderful food culture that I grew up with.

There’ll be live acoustic guitar, plenty of conversation and, hopefully, a few moments where you think, “I’ve never tasted anything quite like this before.”

These evenings are deliberately small and intimate, so there are only a limited number of places.

If you’ve joined us before, you’ll know what to expect.

If you haven’t… I’d love you to come and sit at our table.

25/09 & 02/10 ❤️

A Se Anar, Blackpool

05/09/2026

IRANI KEEMA:

A little Bombay in a bowl.

There was a time in Bombay when you could walk into an Irani café early in the morning and find the city already awake.

The doors would be open, the glass jars filled with biscuits, the tea would be strong and sweet, and somewhere behind the counter a pan of keema would be simmering away.

Keema was never fancy food. That was precisely its charm.

It was the sort of food that brought people together—a taxi driver grabbing breakfast, a clerk on his way to work, students lingering over tea, friends arguing about cricket. A plate of fragrant minced meat, perhaps an egg on top, and a piece of bread to mop up the last of the gravy.

There is a little story I like to imagine.

One morning, a young Bombay office clerk arrived at his favourite Irani café in a terrible hurry. He had missed his train, his shirt wasn’t properly ironed and he was already late for work. He asked for “something quick.”

The owner put down a plate of keema, a fried egg and some warm pav.

“Quick?” he said. “Eat first. Then worry.”

The clerk apparently did exactly that.

Whether that particular conversation ever happened, I couldn’t tell you. But it captures something true about Irani cafés: they were never just places to eat. They were little refuges in a city that was always in a hurry.

Our Irani Keema is our little nod to that Bombay.

Rich, fragrant minced meat, cooked slowly with the warmth of spices and served with the kind of generosity that belongs to old cafés and old recipes.

Because sometimes the best food doesn’t need to be complicated at  sé Anār.
It just needs a story.

04/09/2026

Why buy ginger garlic paste when you can make it at home. No preservative and no fuss

Kulfi… a little taste of summer.There’s something about kulfi that carries nostalgia with it. Perhaps it takes you back ...
02/09/2026

Kulfi… a little taste of summer.

There’s something about kulfi that carries nostalgia with it. Perhaps it takes you back to long summer days, the sound of children playing, or that simple excitement of being handed a kulfi on a warm afternoon.

For some, it’s childhood. For others, it’s memories of summer, family and home.

Either way, kulfi is more than just a dessert. It’s nostalgia, frozen.

Kulfi… a little taste of summer.There’s something about kulfi that carries nostalgia with it. Perhaps it takes you back ...
02/09/2026

Kulfi… a little taste of summer.
There’s something about kulfi that carries nostalgia with it. Perhaps it takes you back to long summer days, the sound of children playing, or that simple excitement of being handed a kulfi on a warm afternoon.
For some, it’s childhood. For others, it’s memories of summer, family and home.
Either way, kulfi is more than just a dessert. It’s nostalgia, frozen.

A superb Supper Club last night. A new date announced last night : 02nd October - please email to reserve cafe.aseanar@g...
29/08/2026

A superb Supper Club last night.
A new date announced last night :
02nd October - please email to reserve [email protected]

26/08/2026

Tandoori kebabs have their roots in the Punjab, where cooking meat in a clay tandoor was a centuries-old tradition. The intense heat of the tandoor sears the outside while keeping the meat tender and smoky within. The modern tandoori style became particularly famous in the 20th century, when Kundan Lal Gujral popularised tandoori chicken and other tandoori dishes in Delhi. Today, tandoori kebabs are celebrated for their characteristic char, smoky aroma and vibrant spices.
I had the opportunity of a cooking session from the best at Jamawar in Bengaluru.

Address

107 Highfield Road
Blackpool
FY42JE

Opening Hours

Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 10am - 11pm

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