If you want to experience really heartbreaking food with love, apathy and tradition, do not look beyond the home-centered creations of Nasrin Karimi’s authentic Iranian-Pires. From almond gum and sabja seed based lemon drinks to Persian ice cream with saffron and rose water, Nasreen craft foods that bring delicate taste and aroma together.
Persia on a plate. Photo Credit: Special Arrangement
On August 15, Nasreen will cure a special Persian dinner, bringing Iran’s rich aroma and taste to Chennai. The pop-up menu vegetarian and non-vegetarian cuisine such as saffron cheese, mutton cobidah kebab, veg berry polov, orange peel rice, shiraj mushrooms, gallih mahi-machhali-one Tangi-Ek Tangi are cooked in sauce-Khorshet-e Bumi, a Heart Mutt and Women.
“I reached Chennai (then Madras) during the Iranian Revolution in 1980, to pursue undergraduation at Rani Maris College and never left the city. After four decades, after staying here, I understood the people and culture of this heritage city,” Narasin, who is originally a tainted artist, when infection has been made in the American International School. Later in 2010, he was invited to open a cafe in the village of Cholamandal artists – thus the Shiraz Art Cafe was inaugurated. He then shifted the restaurant in front of Neelkarai beach.
Currently, Nasreen only operates Persian food festivals across the country and completes from his home on pre-of-lines.
During lunch from leisurely at his residence, we are treated for Iranian home-style cooking. Its melted-in-in-mouthe disciples are paired with kebabs, tender and fully grilled meat, mint chutney.
“I learned my Persian cooking after seeing my mother,” she remembers. “I completed each dish through testing and error. Persian food is naturally treating – we use dry fruits, fresh fruits, fresh vegetables, and herbs generously in our dishes. I have also learned to provide traditional Iranian dishes locally. For example, I use lemon as a khata agent.” She says, serving a shrimp cocktail in a martini glass, which has grilled shrimp immersed in a curd-based sauce, indicating garlic and lemon, sprayed with a chili bunch.
Shrimp Cocktail | Photo Credit: Special Arrangement
Golden, aromatic saffron rice is the focal point of Iranian food, and is served with a rich mutton and brinjal gravy. This rice is the main attraction of dish Folding (Which means that crisp crust formed on the floor of the vessel). For Maash Polv (Pulav) or orange polev, Nasrin mixed green moong, dill leaves, onions, coriander and orange peels.
“We always keep fresh mint leaves, a piece of lemon, and raw onion on the edge and eat them with food. Also, we also serve a tomato-cucumber-jewelery salad and Iranian pickle vegetable, which is from Iran with single-pod garlic. The feast ends with the service of the traditional Persian Ice Cream-the rosewater is ended with the service of the traditional Persian is cream. Infected, and sprinkled with pistachio-a sweet end that left us just one more bite.
On August 15, the Chef Nasreen Karimi, which is celebrated, will cure a special Persian dinner, bringing Iran’s rich aroma and taste to Chennai. The pop-up menu vegetarian and non-vegetarian cuisine such as saffron cheese, mutton cobidah kebab, veg berry polov, orange peel rice, shiraj mushrooms, gallih mahi-machhali-one Tangi-Ek Tangi are cooked in sauce-Khorshet-e Bumi, a Heart Mutt and Women. The food will finish on a sweet note with a aromatic Iranian custard, honey and fig ice cream and stars.
This special dinner will be held at the C Through Dinner located within the VGP Universal Kingdom on ECR, which is from 7:00 pm to 11:00 pm, and it costs more than ₹ 1,700 taxes. For reservation, call: 7358227778.
