Many of our heritage recipes have faded into oblivion, be it the kitchen of the Maharajas, the Nizams and the Mughals or the humble hearth. The Parsis are known for their cuisine and their never-ending fascination with the exotic, heritage food. The hearty eaters’ recipe has made its way into a non-Parsi Kitchen well-enough.
Mrs Dhun Bagli has been more than just a pillar of her Parsi community, she’s practically an institution. Under her aegis, the Dharamshala at Delhi’s Parsi Anjuman became a favourite haunt of foodies of every stripe. Taking forward that legacy today is Benaifer Bagli, who is curating a culinary showcase of the Bagli family’s favourite recipes at Culina 44, located in Taj City Centre, Gurugram.
So, it is truly deserving that Taj City Centre, Gurugram decided to celebrate of one of the much treasured cuisines of India – Parsi delicacies that pride on a legacy of over seven decades. Taking the legacy forward, Benaifer Bagli and Culina 44 at Taj City Centre Gurugram presented a treasure trove of recipes prepared by the legendary Dhun Bagli from 17th –27th January 2020. Her legacy, carefully preserved to the last ingredient and technique, is being showcased by Benaifer Bagli together with Executive Chef Abhijeet Thakre.
Speaking about this unique 10-day pop-up, Executive Chef Abhijeet Thakre said, “Parsi cuisine has always been very close to my heart and brings back fond memories of home cooked meals at homes of my Parsi friends. The idea behind offering the comforting Parsi food is for guests to rekindle with one of India’s revered cuisines in the most authentic way. We are privileged to have Benaifer Bagli to unravel the aromas of her Parsi kitchen at Culina 44.”
This festival stands true to the fact that simplicity isn’t simple, but is innovation at its best. The journey of these recipes from a home kitchen to a five star hotel kitchen offered our guests to savour the warmth and goodness of homemade food thereby making them feel at home.
Benaifer Bagli said, ““I am proud to carry forward the legacy and tradition of homemade celebratory Parsi cuisine. With an experience of over 20 years of catering, I have tried to evolve the menu with more diverse set of choices for guests to choose from. It was indeed an honour for me to collaborate for the first time ever with Taj Gurugram and showcase some of the signature Parsi dishes in the heart of the Millennium City. Working in the kitchens of Culina 44 alongside its enthusiastic team led by Chef Abhijeet was a great learning experience for me with a refreshing exchange of ideas.”
