The Last stopover in the journey is dinner at the Indo Persian masterpiece, Zarin. The essence of Zarin lies in its menu. Although another of Fairmont’s grander properties, this restaurant exudes typical class yet retains the old world charm of the food.
With an intricately crafted menu by Executive Chef Manpreet Singh, the restaurant covers a whole gamut of dishes ranging from the arid areas of North Western Frontier Province across the hilly areas of Baluchistan and Afghanistan to the plush areas of the erstwhile Persian Empire. The interiors reflect a rendition of painstakingly crafted luxury. The ambiance consists of teakwood tables along with fine crystal glassware and stone, silver and brass tableware.
We start off with a platter with some saffron flavoured rice along with some chutneys. One of the spiciest mint chutneys that you will ever try.
The Sheesh kebab are perfectly tenderised to the core, with a small whiff of saffron coming through. The Iranian Haleem tries to hold its own with a beautiful blend of spices, pulses and meat. But it’s the Tabriz Koftey and Kasare Pukhtan which take your breath away.
The Tabriz Koftey come from a town in Iran. It is a meat dumpling with a sweet yet spicy filling inside. Served along with a simple Onion Broth, the taste will simply amalgamate on your palate.
The Kesare Pukhtan is a definite try with a soft layering of paneer overlapping the beautiful spices dunked in a decadently sweet pumpkin curry.
We end the meal with a platter of fruits and a sinful Shabeh Yalda, a sinful delight of milk and semolina. Zarin combines two of the richest cultures on Earth to create a menu that transcends barriers.
