Persian food at Ayna – Hilton, Chennai.

Persian food is seen as mother of mughlai food. If you love mughlai food it’s time to taste the Persian food, you will understand the shuttle flavours of Persia.The food that was served to us were exotic and made to perfection by chef Rahman.
We started with the soup.
Mourgh- Chicken & Chicken stock simmered with saffron & potato. This has a very strong cinnamon flavor and I personally loved it.

The non-veg starters has a variety of choice right from seafood to poultry to meat.

Non veg starters
Kebab Maigo Zafrani – Tiger prawns wrapped with saffron, lemon, olive oil & yoghurt. Huge prawns, tenderly cooked to perfection.
Mahi Ye Aflatuni- Fish with chopped scallions, pomegranate & orange juice. I personally did not like the dish and the flavor of the fish.

Joojeh Kebab- Chicken tikka marinated with saffron, wine vinegar, onion & curd. The chicken was laced with subtle flavor.

Mourgh Koobedah- Chicken Kebab, marinated with ground black pepper, garlic & saffron. This one was like any other normal kebab, nothing to write home about.

Kebab Koobedah- Traditional Lamb Seekh Kebab, mince marinated with ground black pepper, garlic & saffron. This one was one of favorites. The saffron flavor made this dish majestic.

Kebab Chenjeh- Grilled lamb chunks kebab of Irani Cuisine. The flavor in this kebab was distinct.

Shammi Ghushti- Lamb patty,Traditional shammi kebab of Persian cuisine. Very close to the shammi kebab we find in mughlai kebab

The veg starter for a change was very exciting too!
Veg starters
Zaffran Paneer Kebab- Cottage cheese marinated with saffron, pistachio & olive oil. The saffron flavor stole the show when wrapped around the soft Juicy paneer.

Gharth Tanuri- Farm fresh mushroom simmered with olive oil, Saffron & ground spices. Mushroom taken to the next level.

Felafil Abadan- Fried patty, Chickpea & potato with capsicum cumin. This was not one of my favorite, as I have had better ones and in the streets of Dubai.

Khubani Shammi- Shallow Fried patty, Potato shell stuffed with soft apricot. This was an exotic and different combination,that blended well and this truly excited my taste buds.

The main course has a variety of dishes you could choose from. Both veggies and the non vegetarian can savor the flavours.

Non veg mains

Magu Dopyaza- Prawns Simmered with Potato, Onion, lemon & Tomato

Kaliyan Mahi-Fish simmered with coriander, fenugreek, garlic, black cumin.

Khoresh Zereshk Morgh- Chicken and barberry stew with a rich taste of tomato & onion. This dish was slightly sweet and was not my personal favorite.

Khoresh Bademjan- boneless Chicken with eggplant, tomato paste, saffron & split chick pea

Khoresh Kalal Badam- Lamb simmered with almond & black barberry. This was my favorite dish, loved the succulent lamb with perfect blend of spices.

Khoresh Fesenjan- Lamb curry cut with Pomegranate & Walnut.

Vegetable Mains

Paneer Fasenjan- Diced cottage cheese simmered with pomegranate, powdered walnuts, mild spices.

Khuresh Bamiyan- Okra stew, onion, garlic, tomato & split chick pea.

Khuresh E Bademjan- Eggplant, dry milk, onion, walnut & saffron. The flavours of saffron gave a twist to the humble eggplant.

Khuresh E Gharth- Mushroom simmered with green peas, potato,salt & pepper

Makhlout Subzi Jat- Fresh seasonal vegetables cooked by ethnic Persian hands.

Dal Adasi- Black lentils (Whole Masoor) Concocted with Potato, Sumac Olive Oil. This Dal was par excellence, even better than an exotic Dal makhani.

Dal Hormozgan- White beans tendered with tomato gravy, Dill & garlic.

Pulao-Lamb Pilaf with Traditional Orange Flavor, Pistachio & Almond.

Bagli Mourg Polo-Basmati Rice & Fawa beans Simmered with Dill leaves & Saffron. In the rice choices this one clearly stood out.

Bademjan Pulao-Persian Pilaf, Flavored rice with Saffron, Sliced Potato &Eggplant.

Adas Subz Polo- Bengal gram pilaf, cooked with pistachio &seasonal vegetables.

Breads

Naan E Barbari (Irani Taftan, Topped with Poppy & Sesame Seeds)

Naan E Kirmani (Irani naan, flavored Herbs)

Both the breads truly proved a masters hand a work. The best bread I have had n Chennai so far.

Desserts

Halwa Takhmemorg- Egg halwa made with milk & nuts (Non Veg). The egg smell was totally camouflaged and it tasted like milk. I liked it.

Halwa E Sheer- Milk, Cottage Cheese & Nuts. My personal favorite was this dessert that was subtle on flavor.

Pudding Phirni Gulab- Milk & Rose Petals Pudding.

In all a royal lunch, when one puts the food ambiance, service and presentation put together.
This festival is open from 21st July to 30th July. Give your family a royal and exotic weekend.