Eros Hotel New Delhi, in association with the Embassy of the Islamic Republic of Iranthe Iran Culture House,and CD Foundationproudly hosted the Iranian Food Festival from 11th to 17th December 2024This week-long celebration brought the vibrant hues of Persian culture and cuisine from the heart of Iran to Delhi, creating an unmatched experience for food lovers and celebrating the spirit of Indo-Iranian camaraderie,
For seven delightful days, master Iranian chefs curated an authentic and exquisite menu, showcasing the diverse culinary heritage of Iran. Every day’s Featured Dish explored unique regional flavors, offering guests a memorable gastronomic journey through Iran’s rich culinary tapestry.
The festival started with the exclusive event, ‘Coffee Morning with the Embassy of the Islamic Republic of Iran,’ which focused on tourism and trade promotion. On 12th Decemberthe final round of the much-anticipated Iranian Food Competition and Workshop took center stage. This was followed by the grand Indo-Iranian Cultural Show on 16th Decemberwhere vibrant performances celebrated the shared cultural ties, culminating in a Gala Iranian Dinnerwhere all participants were felicitated by the Iran Embassyand the Iran Culture House,
The Iranian Food Competitionjudged by an esteemed jury panel comprising Mr. Kazem SamandariExecutive Chairman of Lopera; Chef Mostafa Taheripour Isfahani from Maccan Tourism; and Chef Diwas WadheraExecutive Chef of Eros Hotel New Delhi, saw incredible talent and innovation. Chef Neda Tavakoli from Iran emerged as the winnerwhile Mr. He Chandra Arya from Eros Hotel New Delhi secured the 1st Runner-Upposition, and Chef Bharat Khemani was declared 2nd Runner-Up,
The festival’s culinary offerings included delicacies such as Shirazi Salada refreshing medley of cucumber, onion, and tomatoes; Ash Relationshipa hearty noodle soup with chickpeas and kidney beans; and the aromatic gheeimeha Persian lamb stew infused with split chickpeas, tomatoes, and cinnamon. Other highlights included Chicken Vegetablea medley of fresh greens; Korshet-e-Bademjana velvety eggplant and tomato stew; and a variety of decadent Iranian desserts such as Rhubarb Rose and Pistachio Trifle Pots, Soleh-Zard,and Tahini Cinnamon Swirls,
The ambiance at Blooms Restaurant and other event venues radiated the essence of Iran with breathtaking Iranian décor. Traditional elements enhanced the spaces, transporting guests to the heart of Persia and creating an immersive and enchanting experience.
Reflecting on the festival, Chef Diwas WadheraExecutive Chef of Eros Hotel New Delhi, said, “It was an incredible experience to be part of this cultural exchange. Despite the language barriers, the collaboration between the Eros Hotel team and the Iranian chefs was seamless and inspiring. Together, we breathed new life into traditional recipes, blending authenticity with contemporary flair for our guests.”
The Iranian Food Festival was a magnificent celebration of culinary art, cultural heritage, and the enduring bonds between India and Iran, leaving an indelible impression on all who attended.
