12 August,2021 08:12 AM IST | Mumbai | Shunashir Sen
Representation pic
Tasty Treats is a home-run venture that is laying out the goods in a special menu this weekend. Their patra ni machhi entails a full pomfret, while Parsi lagan nu stew, jardaloo salli boti, kheema cutlet with gravy and kaju chicken with chips and egg will also be available to patrons. Delivery will be free of charge in Rustam Baug and the Dadar Parsi Colony area, while charges will be applicable for other places.
Time: 11 am to 10 pm
Call: 9892009899
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‘Whether the Silk Road existed in the classical period is questionable’
Hoshang and Zavish Velati are home chefs who have prepared a set menu for the occasion. It consists of skewered fried prawns, mutton pulav and kadhai chicken cooked with traditional Parsi spices. A walnut brownie rounds things off on a sweet note. But hurry if this menu sounds tempting to you, because today is the last day to place orders.
Time: 12 pm for last orders
Call: 9821244445
Cost: Rs 860
A Lower Parel eatery is focusing on baos with Parsi fillings to celebrate the New Year. They have collaborated with home chef Farnaz Dandiwala to present Bawa Bao Co, a tie-up that involves baos with a variety of fillings including akuri, mutton cutlet, prawn patio and chicken dhansak.
Time: 12 pm to 4 pm for dine-in
At: London Taxi, Kamala Mills, Lower Parel
Call: 7710082222
Sweet occasions call for sweet indulgences, and a dessert haven in SoBo is rolling out Parsi items to celebrate the New Year. Tuck into delicacies like sagan nu ravo, baked mithu dahi and their signature Parsi cakes among other indulgences.
Time: 11 am to 4 pm
At: Country of Origin, Manisha Building, Nepean Sea Road.
Call: 9820034747
Salli boti, murgi na farcha, boi fish, pulao daal, dhansak and lagan nu custard. These are some of the most classic dishes in the culinary repertoire of the Parsi community, and a five-star hotel in Juhu is offering it to patrons in a special menu that they have devised for Sunday.
Time: 12.30 pm to 3.30 pm
At: Lotus Cafe, JW Marriott Mumbai, Juhu.
Call: 66933344
Chef Anahita Dhondy is launching a book called Parsi Kitchen: A Memoir of Food and Family (HarperCollins). It's a celebration of her culinary heritage, and here, she shares the recipe for Parsi chicken cutlets, which will also be available in the title that launches on August 31.
Ingredients
>> 500 gm chicken mince
>> 1 tbsp ginger-garlic paste
>> 1 tsp oil
>> 1 tsp cumin seeds
>> Salt and pepper
To chop and add
>> 1 onion
>> 2 tbsp fresh coriander
>> 2 green chillies
For coating
>> 2 eggs, beaten
>> Breadcrumbs as required
>> Oil for shallow frying
Method
In a pan, add oil, cumin and the chicken keema. Mix well, add ginger-garlic paste, and salt and pepper. Add one cup of water and let it boil till the keema is cooked. Make sure the keema is dry, and the water has dried up. Remove and set aside in a bowl to bring to room temperature. Grind this mixture in a blender. In another bowl, break the eggs and beat well. Add half the egg to the chicken mixture. Add all the chopped ingredients. At this step, you can add any spices you like (optional). Mix it well, then shape into cutlets. Dip into the egg and breadcrumbs, and fry till nice and golden. Serve hot.
