However, the journey was not always easy. “Many people, especially South Indians, were very afraid to touch the food, thinking it was soft. But once they started eating, then there was no problem,” recalls Nasrin. Over the years, as Chennai’s food culture expanded beyond popular tastes, so did the acceptance of Persian cuisine. Today, young adults walk around looking for hummus and pita, grilled dishes rich in protein and kebab wraps, while longtime customers return for the classics. However, amid changing preferences, Nasrin remains committed to authenticity.
Currently operating in Chennai, Nasrin has expansion plans in the pipeline in metro cities like Delhi, Hyderabad and Bengaluru. “I don’t want to Indianize the food. The food should stay the same. And people who come after 10 years, tell me your consistency is the same,” she says.
