The experience begins with Patra ni Machi, the Kheema par Eda, followed by the Irani Kheema Pav, a dish that carries the comfort of early morning cafés, hearty and familiar.

The Sali Marghi makes a bold entrance with crisp potato matchsticks crowning a rich tomato base,alongside it sits the Mutton Pulao. The Kaju Kesar ma Paneer carries the perfume of saffron and the softness of slow cooking, the Gajar Meva nu Achar on the other hand, cuts through with its bright unexpected flavours, between bites.

On the heartier side, the Mutton Dhansak is slow-cooked, paired with caramelised brown rice. The Aleti Paleti, made with offal, offers a more daring, deeply spiced note for the adventurous palate and the Kid Marghi, a chicken curry, with gentle aromas.

The table whispers one final note of sweetness with the Lagan nu Custard that arrives with silken richness, nodding to old-world elegance, while the Dal ni Pori offers a flaky, sweet surprise filled with lentils and dried fruits. For something cooler, the Parsi Kulfi brings in the chilled comfort of tradition, dense and delicately spiced. Round off the meal with a slice of Mava Cake or Date Walnut Cake, and feel the quiet joy of something lovingly baked.

Let the generous Parsi table unfold in front of you in a space designed to echo the heart of a Parsi home filled with stories, passed down in pots and pans and in pickles and gravies. Where vintage touches, delicate florals under MCafé’s signature elegance,  the décor doesn’t just complement the menu; it extends the story, inviting you to sit a little longer and lose yourself in the comfort of tradition.

The post Surat to Dastarkhwan: A Parsi showcase by Chef Rashna Morena & Chef Firozi Karanjia at Bengaluru Marriott Whitefield appeared first on Business of Food.