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The Parsi Paradox: Why Delhi's Best-Kept Secret is Hiding in Aerocity There's a peculiar paradox about Parsi cuisine in India. Ask any food-loving Indian to name their favourite cuisines and they'll rattle off Italian, Chinese, Japanese, and perhaps even Peruvian. But mention Parsi food and you'll get a wistful sigh, a dreamy look, and then the inevitable lament: "But where does one get proper Parsi food anymore?" It's a valid complaint. Unlike other regional Indian cuisines that have spawned restaurants across the country, authentic Parsi food has remained stubbornly elusive, confined largely to Mumbai's Irani cafés and the homes of the community itself. Which is why, when I heard that the Pullman New Delhi Aerocity was hosting a Parsi Food Festival at their restaurant Farmers' Basket, I found myself making the pilgrimage to what is, let's be honest, not exactly Delhi's most romantic dining destination. But here's the thing about good food: it doesn't need romance. It just needs to be good. The Aerocity Gamble I'll admit I approached this festival with a healthy dose of scepticism. Hotel food festivals, in my experience, often fall into one of two traps: either they're dumbed down for the "Indian palate" (code for: smothered in cream and chilli), or they're so reverentially authentic that they forget food is supposed to be enjoyable, not just educational. The Parsi Food Festival at Farmers' Basket, running until November 16th, manages to sidestep both pitfalls with surprising grace. Khavanu, Pivanu, Majja Ni Life The Parsi motto — "Eat, Drink, and Enjoy Life" — isn't just clever marketing. It's a philosophy that permeates every aspect of their cuisine, and the team at Pullman seems to have understood this instinctively. This isn't food that announces itself with unnecessary flourishes or theatrical presentations. It's food that simply tastes like home—assuming, of course, that you're lucky enough to have grown up in a Parsi home. Take the Dhansak, for instance. Now, Dhansak is one of those dishes that everyone thinks they can make, but rarely do well. The problem is that most restaurants treat it as just another dal-based curry.

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This post was published on 13th November, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 64.6K followers on Instagram and has a total of 2.4K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 53 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.