It was not just any birthday eve for me... it was a full-blown culinary journey at KYRA, Holiday Inn Kochi for me this year. With the celebrated international Chef Azi Karami visiting from May 15, the evening promised much more than a standard dinner.
Chef Azi is known for taking diners on a journey through Iran’s rich heritage using storytelling and childhood anecdotes, and I was lucky enough to experience that magic first-hand.
The feast began with the "Hummus with Beef" from the Mezze Royals section—creamy hummus topped with slow-cooked spiced beef (see, disclaimer below) that was absolute comfort on a plate.
Following this, I moved to the hot appetizers for the Turkish Dolma Lamb. These vine leaves, stuffed with lamb and herbs and served with lemon yogurt, were the perfect introduction to the authentic Middle Eastern flavours Azi specialises in. In fact, it was a comfort dish, light and decadent.
I was nearly set on ordering the Salmon Kebab when Chef Azi herself graced my table. After a warm, early birthday wish, she insisted I try her personal favourites instead. On her recommendation, I went for the Turkish Chicken Adana Kebab and the Kebab Torsh Beef.
It was a revelation; the chicken was perfectly chargrilled with aromatic spices, while the beef—marinated in a rich mix of pomegranate molasses and walnuts—delivered a sophisticated tang that I hadn't experienced before.
Chef Azi once again came to my table. After my rave reviews on her main course, she spoke to be in length on how she flew down spices for her signature dishes personally to make sure it matched her way of cooking. She recounted about growing up Tehran, and how she moved to many countries as and where work took her, and finally settled in Canada.
She also told me how she loved coming to Kerala. "Malayalis have a wider palate for spices, and I can do more with that," she said.
Even though I was quite full, skipping dessert was not an option. I sampled both of her signature creations: the Baklava and the Kunafa. While the Baklava was excellent, the Kunafa was the undisputed champion. It was "cloudy" yet crunchy, with a subtle note of sugar that didn't overpower the palate—a refreshing change from the overly syrupy versions found elsewhere.
This signature creation is a masterclass in balance, showcasing Chef Azi’s skill in using time-honoured techniques to create something truly special. The golden-brown exterior offered a satisfying crunch that yielded to the warm, indulgent centre of melted cheese.
Enhanced by the floral aroma of rose syrup and the earthy crunch of pistachios, the dish felt like a personal gift from the chef’s own kitchen. It is no wonder this dish remains one of her most celebrated specialities.
(Wondering why there aren’t any photos of the Kunafa? Well, I was too busy enjoying it and forgot to click them.)
Chef Azi being in Kerala is a rare treat for food lovers in the city. The international chef will be at KYRA in Holiday Inn Kochi, Kerala, only until May 24, 2026.
DISCLAIMER: ‘Beef’ in common parlance refers to buffalo meat in India or any bovine meat that is covered under Article 48 of the Constitution of India as well as mandated by Department of Animal Husbandry under revelant state laws.