Our table at Masala Kraft at the Taj Mahal Palace in Apollo Bunder is a chatty one; and the conversation mostly revolves around Parsi cuisine. Chef Shezad Marolia, who opened an authentic Parsi bakery in Udvada two months ago, is hosting An Enchanting Ode to Parsi Cuisine. We are joined by historian Nastur Daruwalla, son of late Bejan Daruwalla. He keeps the mood light and shares nuggets of the community. “We love to eat, and we are always planning what our next meal will be,” he quips.