Firozi Karanjia Parsi Cuisine Goes Premium in Luxury Hotels

A home chef, Firozi Karanjia from Surat who cooks Parsi food is now working with luxury hotels to bring traditional home-style dishes into fine dining experiences.

Her work shows a clear change in the hotel industry, where regional and traditional foods are now being served as special, curated meals in high-end hotels. She works with hotel brands to turn simple home recipes into planned dining events for guests.

From home kitchen to hotels

She started cooking in her home kitchen using family recipes passed down over time. Her cooking style is simple and focused on traditional Parsi food, along with stories connected to it.

Her idea called “Surat to Dastarkhwan” shows how Parsi food has changed over time, from its roots in Iran to how it is made in Gujarat today. She presents food as part of a story, not just individual dishes.

Keeping traditional Parsi food alive

She focuses on cooking old and traditional Parsi dishes that are not commonly found in restaurants.

Some of these dishes include:

• Patra ni Machi (fish cooked in banana leaves)
• Mutton Dhansak (meat cooked with lentils and spices)
• Sali Marghi (chicken with sweet and sour taste and potato sticks)
• Lagan nu Custard (traditional dessert)
• Aleti Paleti and Kid Marghi (festival and wedding dishes)

These dishes help people experience real home-style Parsi food.

Moving into hotel collaborations

She first started with a cloud kitchen, which helped her test her food on a larger scale. This also helped her understand how to maintain taste and quality in bigger orders.

After that, she started working with hotels like Marriott. She began by doing Parsi food festivals in Surat and later expanded to other cities like Bengaluru and Chennai.

Food festivals in luxury hotels

In hotels such as Bengaluru Marriott Hotel Whitefield, she creates special food events with more than 50 dishes.

These events are designed to feel like a traditional Parsi home inside a hotel. They include family recipes, simple presentation, and storytelling through food.

Working as a food consultant

Now she works with hotels as a consultant, helping them design menus and food festivals based on regional cuisine.

Her work includes creating menus, planning events, and bringing traditional food into modern hotel dining.

Final Outlook

Her journey shows how home cooking can become part of luxury hotels. It also shows how traditional food is now being valued more in modern hospitality, while still keeping its original taste and identity.