It’s always a pleasure being back at Fairmont Jaipur. That ‘Royalty State Of Mind’ experience is something I always look forward to on my travel times. The month of March is the time for celebrations as Gulf countries and Parsi community celebrates ‘Nowruz’, the Persian New Year. Celebrating the occasion in an Indo-Persian-Parsi style, Fairmont Jaipur recently invited me and a couple of other food influences to celebrate the 2nd anniversary of Zarin, India’s only Indo-Persian restaurant.

Candlelit restaurant, intricately painted ceilings, chandeliers, rainy winds gushing through the corridors and a set menu offering the finest of the Persian dishes being prepared by Chef Deepak Gurung & Chef Rehman was what we witnessed on the eve of Nowruz. The ‘Forgotten Recipes of Persia’ food festival will go on till 1st of April, offering finest of the fine Persian and Parsi recipes at Zarin. Also, in accordance is the celebration of Zarin’s 2nd anniversary since its launch in March 2015. Considering the feedbacks that they’ve received from their elite customers over the course of time, Chefs have introduced a menu for Zarin that consists of an array of Vegetarian dishes in the fresh carte du jour.

The amalgamation between Indo-Persion style of cooking, techniques and usage of herbs is what resonates throughout the menu of Zarin. Let me take you on a pictorial journey of what I tried at Zarin from their newly launched menu.

Table condiments

House Salad

Ajika, Hummus, Parsi coconut green chutney, Parsi tomato chutney with House Salad (Romaine lettuce, cucumber, tomato, carrots and olives served with house dressing) & Persian breads.

Persian breads

Soup

Soup – E – Joe

Soup – E – Joe – Slowly cooked barley soup with Persian spices. The soup was quite refreshing, light and mildly infused with herbs keeping the freshness of the vegetables intact. For non-vegetarian counterpart, the menu also had Harira Soup which is basically an origin of the cold mountains of Uzbekistan and is made up of lamb chunks with generous amounts of vegetables and lentils.

Appetizers

Jujeh Kebab and Parsi Tawa Macchli

Jujeh Kebab – Barbecued chicken patted down with rich olive oil, hints of saffron and juicy tomatoes.
Parsi Tawa Macchli – Fresh Pomfret marinated in aromatic Parsi spices, gently grilled and then baked to perfection.
The vegetarian menu consisted of Parsi vegetable cutlet and Patrani Paneer Kebab.

Main Course

Tabriz Koftey

Tabriz Koftey – From the famous town of Tabriz in Iran, this dish consists of egg stuffed chicken dumpling filled with nuts and seasoned with mild onion broth and spices.

Dal Zarin

Dal Zarin – Warm mixed Lentils cooked in tangy tomato sauce, milk, cream and infused with the aroma of saffron.

Vegetable Dhanshak

Vegetable Dhanshak – Parsi style vegetable stew, topped with crunchy fried onion and seasoned with cilantro.
Iranian Biryani served with Matzoon and Salad – Basmati rice with meat or vegetables.
The menu also consisted of Kasare Pukhtan Paneer Dumplings in Onion gravy and Zarin’s signature Iranian Haleem.

Breads from Lohe Ke Tandoor

Babri Naan – Tongue shaped dough rolled with milk, sugar and with a sprinkling of sesame seed, chironji
Sheermal – From the Nawabs of Awadh to the courts of the Nizam, this sweet flat bread has a fan following that transcends dynasties and borders
Khameri Roti – Soft and supple whole wheat bread spiked with yeast that rises to entice gourmands of the mehfil

Desserts

Shabeh Yalda – Assorted Desserts Platter

Set Platter of Shabeh Yalda Platter – A decadent platter of sweet watermelon, tangy feta cheese, fresh mint leaves, crisp cilantro, mild basil, fruity pomegranate & crunchy walnuts, Iranian Baklava, Malido.

Vermicelli cooked in milk with saffron and dry fruits.

Each item on the menu was rich in flavours, presented in a traditional setting over fine cutlery and the flavours of every preparation distinguished from the others, ensuring an impeccable flavour journey to the stretches of Iran, Uzbekistan and other Gulf regions.

Apart from the menu it is the ambience that attracts food lovers to dine in at this beautiful restaurant. If I have to recommend something from the menu I will definitely recommend the Parsi Tawa Macchli, Jujeh Kebab, Dal Zarin, Iranian Haleem and a generous serving of Sheermal bread. Even their house made Baklava and Malido are a must-try food experience.

Zarin Indo Persian Restaurant
Fairmont Jaipur
2 Riico, Kukas, Jaipur, 303101
Rajasthan, India

Phone: T + 91 1426 420000
Hours: Open for Dinner 6:30 p.m. Onwards
Seating: Seats 96 guests (70 Seated Inside; 16 seated outside & A PDR Seating 10)