Born from Persian roots and shaped over generations in India, Parsi cuisine is known for its distinctive balance of sweet, sour and savoury flavours, hearty preparations and recipes that have become an integral part of the community’s culinary heritage. This October, The Westin Hyderabad Mindspace pays homage to this unique food culture with the Parsi Food Fest Dinner & Brunch, bringing the flavours and traditions of Parsi kitchens to Hyderabad.
Taking place from 19th to 25th October 2026, the culinary celebration will feature an indulgent selection of Parsi favourites, including Dhansak, Salli Boti, Patra Ni Machhi, Berry Pulao and traditional Parsi desserts, curated by Chef Rajesh Singh, Chef de Cuisine at The Westin Hyderabad Mindspace. Each preparation offers a glimpse into the character of a cuisine where robust meats, delicate fish, fragrant rice, tangy gravies and sweet endings come together in unexpected yet harmonious combinations.
For the Parsi Food Fest, his focus is on bringing together the distinctive flavours and comforting character of Parsi cuisine while presenting its traditional preparations with care and consistency.
From the slow-cooked richness of Dhansak and the crisp potato-topped Salli Boti to the delicate banana-leaf-wrapped Patra Ni Machhi and the fragrant Berry Pulao, every dish reflects the community’s culinary journey and its ability to preserve tradition while embracing the flavours of its Indian home.
Over the course of the celebration, guests can settle in for an unhurried meal, explore familiar favourites and lesser-known preparations, and experience the warmth and generosity at the heart of Parsi dining.
