Farmers’ Basket at Pluck, Pullman New Delhi Aerocity held something really special: a slice of Iran in the heart of the capital. The Persian food festival, running from August 22 to August 31, celebrated the rich flavours, aromas, and traditions of Iranian cuisine. Leading the experience was Iranian chef, author, and teacher Mona Poordaryaeinezhad, who has dedicated her career to bringing the tastes of her homeland to tables across India and beyond.
Know The Chef
Chef Poordaryaeinezhad’s journey began in the coastal city of Bandar Abbas, where she grew up surrounded by the fragrance of saffron, herbs, and slow-cooked stews. Her earliest inspiration came from her mother, whose cooking was loved by everyone who tasted it. Childhood memories of dishes like Shami Mahi and Shrimp Do Pyaza still guide her approach to food. Over the years, she studied, experimented, and cooked across Iran, Dubai, and India—eventually writing four cookbooks and teaching thousands of students.
Today, she is known not just for her skills in the kitchen, but also for her belief that food should tell a story. Outside the kitchen, she is known for her love of Bollywood films, through which she even learnt Hindi. This mix of cultural curiosity and culinary passion makes her food so personal and relatable.
The Persian Buffet Experience
At Farmers’ Basket at Pluck, her story unfolded across a carefully designed menu. We began with a generous spread of mezze: smoky baba ganoush, creamy mast-o-kheyer, and rich khash-e-bademjan—before moving on to appetisers like saffron-flavoured paneer-e-zaffran and hearty kofta shiraz. The mains celebrated Persian comfort food. Dal-e-Persian, flavour-packed Murgh Bukhara, and rice dishes such as gosht mewah pulao and Adas Polo were some of the highlights. Fresh breads straight from the oven, like naan-e-davai and naan-e-kirmani, make for the perfect pairing.
The dessert course was a true highlight, with Chef Poordaryaeinezhad bringing together all the classic elements: fragrant rosewater, green pistachios, and Iranian saffron, among others. We savoured golden zardh, creamy halwa-e-sheer, and jewel-toned lab-e-shireen, each carrying the sweetness of tradition. Many of the ingredients were sourced directly from Iran to ensure authenticity.
What makes Chef Mona’s cooking unique is how she blends tradition with gentle innovation. She often takes inspiration from Indian kitchens, such as adding cream or milk to rice dishes, a technique she first noticed in Lucknowi biryani. Yet she always stays true to her Persian roots by keeping the smoky flavours, spice balances, and delicate use of aromatics that define her cuisine.
For diners in Delhi, the festival was a chance to immerse themselves in the flavours and traditions of Iran, tasting not just the food but the stories and heritage that come with it.
Information:
Address: Farmers’ Basket at Pluck, Pullman New Delhi Aerocity, Pullman Lobby level, New Delhi, Delhi 110037
Date: August 22 to August 31 , 2025
Price (for one): INR 3,400 (excluding taxes)
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