Tamra at Shangri-La Eros has become something of a playground for India’s most exciting home chefs. In partnership with Chef Pin, the restaurant has hosted an impressive line-up of regional culinary pop-ups that bring authentic flavours from across the country to its vibrant buffet tables. The latest chapter in this delicious story came with a burst of Bombay nostalgia — a Parsi cuisine showcase by Mumbai-based chef Daugdo Ragina, who brought the bold, balanced, and beautifully quirky spirit of Parsi food to the capital.
Guests were treated to a lavish spread that read like a love letter to every Parsi kitchen — Dhansak, Chicken Sali, Prawn Pulao, Patra ni Machhi, and the all-important Lagan nu Custard. There were pickles and chutneys that sparked conversation — Fish Roe Aachar, Gajar & Mewa nu Pickle, Pineapple Chutney — and vegetarian interpretations like Patra na Paneer, Dahi Bhindi, and Sali Soya Chap, proving that Parsi cuisine has something for every palate. Each dish, hearty yet refined, told a story of family, celebration, and a cuisine where spice, sweetness, and nostalgia meet halfway on the plate. It was time for a chat with Chef Daugdo Ragina.
The Luxury Chronicle – How involved were you in curating the menu and overall experience?
Chef Daugdo: “Completely! I wanted to keep it authentic yet polished for a five-star setting. Each dish has a story — some are family recipes, others celebrate regional variations. We even worked on the ambience to evoke that warm, Parsi-home vibe. It wasn’t just a meal; it was an experience of heritage.”
How was it working with the Shangri-La culinary team?
“They were fantastic collaborators. I had full creative freedom — from designing the menu to sourcing ingredients. Their trust allowed me to bring Parsi flavours to life with both tradition and finesse.”
Which dish is closest to your heart?
“Patra ni Machhi, hands down. The moment you unwrap that banana leaf and the aroma of chutney-steamed fish hits you — it’s pure nostalgia. It reminds me of Sunday lunches at home.”
Which dishes won over the Delhi crowd?
“The Patra ni Machhi was a hit, of course. But diners also adored the Dhansak and Prawn Pulao for their comforting depth. And interestingly, the Gajar Mewa nu Achaar and Fish Roe Pickle became surprise stars — people were fascinated by those bold, traditional flavours.”
Any myths about Parsi food you’d like to bust?
“That it’s heavy! In truth, Parsi cuisine is incredibly balanced. It’s about harmony — sweetness, tang, and spice dancing together. Also, there’s so much more beyond Sali Boti and Dhansak. Our pickles, pulaos, and vegetarian dishes are equally exciting. Interestingly, the Gajar Mewa nu Achaar and Fish Roe Pickle became unexpected talking points. Guests were intrigued by the boldness of those condiments — the sweet-sour-spiced balance of the carrot pickle and the punch of the fish roe pickle. I loved seeing how diners responded to those traditional yet lesser-known elements of Parsi cuisine.”
How do you balance authenticity with innovation?
“I stay rooted in the original techniques and flavour profiles, then play with form — perhaps substituting paneer for fish in Patra na Paneer, or soya chap for boti. Innovation shouldn’t change the soul of a dish — just how it’s expressed.”
What personal memories shape your cooking?
Chef Daugdo Ragina with Neelima Agrawal of The Luxury Chronicle
“My grandmother’s pickles, family celebrations, the smell of Machhi steaming in banana leaves — those moments are the heart of my cooking. Every dish is a tribute to those memories.”
One Parsi dish everyone must try?
“Bheeda ma Gosht. Tender meat and okra in a tangy, spiced gravy — it captures the essence of Parsi cooking: homely, soulful, and irresistibly layered.”
