Eros Hotel New Delhi Brings the Rich Flavors of Iran to Delhi
Eros Hotel New Delhi, in collaboration with the Embassy of the Islamic Republic of Iran, the Iran Culture House, and CD Foundation, proudly hosted the Iranian Food Festival from December 11th to 17th, 2024. This week-long celebration transformed Delhi into a vibrant celebration of Persian culture, offering food lovers an unforgettable culinary experience and a beautiful display of Indo-Iranian camaraderie.
Over seven days, expert Iranian chefs created a truly authentic and exquisite menu, showcasing the diverse and rich culinary traditions of Iran. Each day, a Featured Dish took guests on a journey through the unique regional flavors of the country, giving them the chance to taste the heart and soul of Iranian cuisine.
The festival kicked off with a special ‘Coffee Morning with the Embassy of the Islamic Republic of Iran,’ which focused on promoting tourism and trade between India and Iran. On December 12th, the excitement continued with the final round of the much-anticipated Iranian Food Competition and Workshop. The grand Indo-Iranian Cultural Show followed on December 16th, celebrating the shared cultural ties between the two nations. The festival culminated with a Gala Iranian Dinner, where all participants were honored by the Iranian Embassy and Iran Culture House.
The Iranian Food Competition, judged by an esteemed panel including Mr. Kazem Samandari, Executive Chairman of Lopera; Chef Mostafa Taheripour Isfahani from Maccan Tourism; and Chef Diwas Wadhera, Executive Chef of Eros Hotel New Delhi, saw impressive culinary talent. Chef Neda Tavakoli from Iran was crowned the winner, while Eros Hotel’s own Chef Hem Chandra Arya took 1st Runner-Up, and Chef Bharat Khemani secured 2nd Runner-Up.
Festival-goers were treated to a mouthwatering array of dishes, from the fresh and vibrant Shirazi Salad to the comforting Ash Reshteh, a noodle soup packed with chickpeas and kidney beans. The aromatic Gheimeh, a Persian lamb stew with split chickpeas, tomatoes, and cinnamon, was another standout dish, alongside the flavorful Kuku Sabzi, a fresh herb medley, and Korshet-e-Bademjan, a silky eggplant and tomato stew. The event also featured irresistible Iranian desserts, including Rhubarb Rose and Pistachio Trifle Pots, Soleh-Zard, and Tahini Cinnamon Swirls.
The ambiance at Blooms Restaurant and other event venues transported guests straight to the heart of Iran. The décor, steeped in traditional Persian elements, enhanced the atmosphere, making for an immersive and enchanting dining experience.
Chef Diwas Wadhera, Executive Chef of Eros Hotel New Delhi, shared his thoughts on the festival: “It was an incredible experience to be part of this cultural exchange. Despite the language barriers, the collaboration between the Eros team and the Iranian chefs was seamless and inspiring. Together, we gave traditional recipes a modern twist, blending authenticity with contemporary flair to offer our guests something truly special.”The Iranian Food Festival was not just a celebration of food but a heartfelt tribute to the cultural heritage and enduring bonds between India and Iran. The event left a lasting impression on all who attended, making it a truly memorable experience.
