The 10-day Parsi food festival at the Surat Marriott at Athwa Lines, from March 14-23, 2025 was handled by six Parsi home chefs — Bina Kathawala, Firozi Karanjia, Jennifer Bhagwagar, Kashmira Palia, Rashna Morena and Tinaz Bacha — along with assistance and guidance of hotel chefs. The Parsi platter comprised 55 to 60 dishes from starters, main course, to dessert. Gher nu bhonu (home food) like chicken/mutton dhansak, patra ni machhi, sali gosh, chicken pulav, kheema pav, bhaji dana nu gosh, jardaaloo ma gosh, fish curry, gravy cutlets, fried fish, khattu mithu stew, falooda and lagan nu custard, was enjoyed by all, notes an email received from Daizy Patel. On Jamshedi Navroz day, the Surat Marriott was made festive with chalk decorations.
Surat’s home chefs with Sunil Gangwal of Surat Marriott (center)
In September last year the Surat Marriott’s Cluster Director, Food and Beverage, Sunil Gangwal, had invited Parsi home cooks to handle a three-day Parsi Food Pop Up at Table 101. Also, two Parsi chefs, Karanjia and Morena, had been invited to Kochi to cook at Hyatt for a seven-day Parsi Food Festival. S. V