We have transformed traditional and old techniques while retaining the flavor profile to make them relevant to the present times and lifestyles. Food progresses and changes over time in presentation, technique, and taste. We consistently attempt to move Persian cuisine forward into the present. Food and recipes from thousands of years ago are seen on restaurant menus worldwide while the menus and plates of the present food culture in Persia are underrepresented as is in the evolution. For the past 35 years, I have consistently attempted to modernize and add interest to my dishes keeping the Ayurveda principles intact.