Slow-fermented, stone-baked Persian flatbreads and curated mezze. Handcrafted daily in Delhi NCR for modern hosts, mindful eaters, and curious epicures.
Join The Private Tasting Drop
Be among the first 50 tables in South Delhi & Gurugram to experience warm Nan-e Barbari straight from the hearth.
We reject chemical baking improvers and rapid yeast spikes. Every loaf honors three centuries of Iranian hearth science.
Slow cold retardation breaks down complex starches and phytic acid. The result is a feather-light crumb that sits easily on the stomach without post-meal lethargy.
Before entering the live stone hearth, every loaf is brushed with a scalding flour-water glaze that locks in internal moisture and blooms into a crackling bronze crust.
Direct contact with blazing stone decks produces intense oven spring, hollow blister pockets, and toasted nigella and sesame aroma across every groove.
The iconic flatbread of Tehran—fluted by hand, encrusted with seeds, and designed for social sharing.
Fresh from the Hearth
"Crisp as a hearth loaf. Airy as a cloud."
Cold-fermented for 24 hours, longitudinal finger-fluted crumb, glazed with authentic Roomal, and encrusted with roasted white sesame and wild Iranian nigella seeds.
📦 Delivery Integrity: Shipped in micro-perforated breathable kraft sleeves. Reheats to oven-fresh crispness on a dry pan in 3 minutes.
We are building Delhi NCR’s premier specialized Middle Eastern baking team. We offer an equitable, respectful kitchen environment with structured 8-hour shifts, comprehensive fermentation training, and clear growth pathways.
Full Time • Experience in high-hydration doughs, stone deck ovens, or traditional tandoors.
Full Time / Paid Internship • Graduates from IHM Pusa, Amity, or culinary schools welcome.
Full Time • Managing live orders, packaging quality, and courier handovers.
Send your details directly to our culinary leadership team.
Artisanal Persian Bakehouse
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