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Sheraton Bangalore Hotel at Brigade Gateway has done itself proud with an 80-seater rooftop restaurant, Persian Terrace, giving diners an enchanting experience in authentic Persian cuisine. Shimmering chandeliers, colorful lanterns and candles flickering atop tables coupled with a mix of cane chairs and cabana style sofas make dining atmospheric to say the least.
With 10 years of work experience in the Middle East, Executive Chef Gustavo Murali joins us to share his take on Persian (or Iranian) food. First up we were served the mezze platter, a wide assortment of traditional dips, along with pita breads, Mutable, made with roasted eggplant, sesame seed paste, olive oil and fresh lemon juice; burani spinach, consisting of spinach, garlic, yogurt and crispy brown onion and mint sauce; the ever popular hummus; babaganoush made with roasted eggplant, red and green capsicum, red onions, garlic, fresh mint, lemon juice and extra virgin olive oil; and finally moust mooser, medley of fresh pressed yogurt flavored with mint, shallots, black pepper and sea salt, and extra virgin olive oil.
While options for vegetarians are limited, this cuisine’s specialty lies in grills and stews. “Iranian food is all about tasting the meat,” says Chef Murali. Onion and saffron make up dominant flavors of Persian food, and all meats, we are told, are tenderized with juice from pureed onions. Meats are typically charcoal grilled on high heat adding to the final flavor of the dish. To get a sense of this exotic food-type, go for the Iranian mix kabob, which is a chicken, lamb loin and koobideh served with bagali, zereshk and white rice. And if you’re herbivorous then the panir sabzi, a plate of imported feta cheese, walnut and fresh herbs will be the closest Persian experience for your palate. The restaurant also has Kabobs made from fish and seafood such as mago e kabob.
For the main course, we tried the Ghemeh Bedaenjan, a Persian stew consisting of fried eggplant cooked in tomato gravy with yellow peas served with onion sauce and braised beef accompanied with basmati rice.
Its dessert menu is limited to five choices of which three are authentic. We tried the sholleh zard, Persian rice pudding with saffron and then there’s the om ali, a typical Arabic sweet.
The entire menu has over 50 items including starters with 80 percent comprising of non-vegetarian selections.

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Bangalore, Persian Terrace, Sheraton