A lifetime in hospitality. A return to home.
Some restaurants are born from a business idea. Parsi Table was born from something more personal.
After more than four decades in hospitality — building restaurant brands and large operations across the United States, Saudi Arabia, Qatar, the UAE, Sri Lanka and Nigeria — Khushru Mistry came back to India in 2026 with a simple idea: to share the Parsi food that had always made him feel at home.
Living away from India for so many years turned those flavours into something more than food. They became a connection to home, to memory, to family. So when he thought about what to build next, the answer wasn't another international concept. It was Parsi cuisine, cooked the way it's always been cooked.
Parsi Table has one rule: no fusion for the sake of fusion, no unnecessary reinvention, no compromise on authenticity. Just good ingredients, careful preparation, and the same recipes that carry generations of history.
Khushru begins his hospitality career, moving to Houston, Texas to work in Indian fine dining.
Moves to Saudi Arabia, running large-scale food operations, then goes on to build around 40 restaurant outlets in Riyadh by 2010.
Opens more than 65 restaurants across India, the Gulf, Sri Lanka and Nigeria — always learning, never losing the pull of Parsi food.
Returns to Mumbai and opens Parsi Table, a micro-diner dedicated purely to the food he grew up on.
Great hospitality begins with great food, but it is completed by people.
Khushru Mistry, FounderWalk in as a guest. Leave feeling like family.
The Parsi Table philosophy