The Iranian Food Festival at the Eros Hotel New Delhi had authentic flavours of Iran with celebrating the culture of the two countries, writes TEAM AGENDA

In collaboration with the Embassy of the Islamic Republic of Iran, the Iran Culture House, and the CD Foundation, Eros Hotel New Delhi played host to the Iranian Food Festival. This week-long culinary celebration brought the flavours and traditions of Iranian cuisine to the heart of the capital, creating a unique experience that highlighted the exchange of culture between India and Iran.

The festival showcased an authentic menu crafted by master Iranian chefs, presenting a journey of Iran’s rich culinary heritage. Signature dishes such as Ash Reshteh which is a hearty noodle soup with chickpeas and beans, Gheimeh - a lamb stew infused with split chickpeas and cinnamon, and Berry Pulao - saffron rice with tart berries graced the menu. Chef Diwas Wadhera, Executive Chef of Eros Hotel, described Iranian cuisine as “young, subtle, and simple compared to Indian cuisine, which is often complex and rich with multiple spices.”

The menu’s diverse offerings also included vegetarian favourites like Kuku Sabzi which is a medley of fresh greens and Mirza Ghasemi - a brinjal-based dish. Explaining brinjal’s prominence in Iranian cuisine, Chef Wadhera remarked, “Brinjal is a favourite ingredient. They use it as a garnish, main ingredient, and even as an accompaniment.”

A highlight of the festival was the Indo-Iranian Cultural Show which featured mesmerising performances celebrating the shared cultural ties between the two nations. This event culminated in a grand gala dinner, where representatives from the Iranian Embassy and Iran Culture House felicitated participants of the Iranian Food Competition.

A food competition also brought together top chefs from both countries to showcase their culinary talents. Judged by an esteemed panel, including Mr Kazem Samandari, Chef Mostafa Taheripour Isfahani, and Chef Diwas Wadhera, the competition crowned Chef Neda Tavakoli. Indian chefs also shone, with Hem Chandra Arya securing the first runner-up position and Chef Bharat Khemani the second runner-up.

The festival’s ambiance transported diners straight to Iran at the Blooms Restaurant. Chef Wadhera added, “Despite language barriers, collaborating with Iranian chefs was seamless. Together, we breathed new life into traditional recipes, blending authenticity with a contemporary flair.” He further added that saffron (kesar) played an important role in this cuisine and was not missed. Also, the Iranian rice, which you will taste in the pulao, uses pomegranate and plum paste.

The Iranian Food Festival was a celebration of cultural heritage and culinary artistry between the two nations.