Parsi food carries with it the fragrance of journeys across seas, of communities that left their homeland in Persia and found refuge on the western shores of India centuries ago. It is food that remembers where it came from yet embraces where it has been, fusing Persian subtlety with Indian boldness. Sweet meets savoury, dried fruits dance with fiery masalas, and every dish is as much memory as it is sustenance. For generations, Parsi households have nurtured these recipes not only as nourishment but as expressions of identity, warmth, and togetherness. Now, for a few days, Delhi diners have the opportunity to step into this world and experience it on their own tables.
The Radisson Blu Marina in Connaught Place is presenting the Parsi Royal Feast, curated by chefs Firozi Karanjia and Rashna. The festival brings an elaborate spread of dishes that reflect the distinctiveness of this rare cuisine. From the comfort of mutton pulao paired with the slow-cooked richness of Dhansak dal to the golden crisp of Chicken Farcha, the feast promises flavours that are both familiar and unexpected. Patra Ni Macchi, fish marinated in chutney and steamed in banana leaf, reveals its secrets in a fragrant cloud of steam the moment the leaf is unwrapped. Sondhiya masala prawns balance spice with tang, while Jardalu ma gosh shows how apricots can tenderly sweeten a lamb curry. Salli chicken, with its bed of crisp potato straws, offers crunch with every bite, while Bhaji dana ma gosh harmonises meat with vegetables. Then there is Bhatia ni chicken, a dish less known outside Parsi homes but deeply loved within them, a reminder that the most treasured recipes are often those that do not leave the family kitchen.
Behind this showcase are chefs Firozi Karanjia and Rashna, widely regarded for their commitment to authentic Parsi cooking. Their philosophy is that Parsi food may appear simple, but beneath its apparent modesty lies a depth of flavour and a wealth of history. Alongside the food, there are storytelling sessions that recount the migration of the Zoroastrians and the way their cuisine evolved on Indian soil. Live recipe walkthroughs allow diners to observe how the dishes are prepared, offering insights into techniques that have been guarded within households for centuries. In this way, the feast is not only about taste but also about knowledge, making it as much an educational experience as it is a culinary one.
General Manager Sudhanshu Yadav has described the festival as a celebration of community as well as cuisine. “Parsi cuisine is a beautiful expression of heritage, community, and warmth. With the Parsi Royal Feast, we are proud to bring these authentic flavours to the heart of Delhi.”
Parsi cuisine is never just one thing — it is layered, adaptive, and rooted in multiple cultures. As Chef Firozi Karanjia explains, “Parsi food is Persian at its heart, but it carries the comfort of Gujarati kitchens and the zest of Maharashtrian flavours. It has absorbed what the land gave us, while still retaining its own character.” Alongside her, Chef Rashna brings the same depth of understanding and a passion for presenting this cuisine with fidelity. For many in Delhi, this may be the first real encounter with Parsi food. Outside of Mumbai and a handful of Irani cafés, opportunities to experience the cuisine are limited.
Festivals such as this are therefore significant, for they preserve recipes that might otherwise remain confined to private kitchens. The apricot’s sweetness in Jardalu ma gosh, the crisp potato straws of Salli chicken, the green chutney of Patra Ni Macchi — they all remain in memory, but so does the sense of entering into a tradition that is intimate yet open to sharing. The Parsi Royal Feast preserves heritage, history, flavour, and community warmth.