Mutton kheema cutlets have mashed potato for binding with a filling of minced mutton. Marolia generously shares the recipe: mutton mince, mashed potato, green chilli paste, cumin, garlic, ginger, mint and coriander leaves, fried onions and salt to taste.
Prawn cocktail kebab
Think of vada pav, but with a seafood twist. These prawn potato croquettes are almost like mini versions of the Mumbai staple, with the goodness of seafood.
Chicken farcha
A Parsi style drumstick comes laced with egg. The chicken is semi-precooked and marinated and finished in the fryer.
Salli boti
Marolia explains to us that Parsis of Gujarat love their food a tad spicier than the rest. The salli boti is one example, which is packed with green chillies.
Saas ni machi
While the patra ni macchi with its green chutney coating cannot be left out, the saas ni machi deserves a try too. The pomfret is prepared in a white sauce made from rice flour, eggs, fish stock, onion, garlic and green chillies. It has a dash of Parsi vinegar, and the method to prep the sauce is a delicate one.
Sagan ni sev
Like with the fish delicacy, the meal isn’t over without lagan nu custard. But this sagan ni sev has vermicelli cooked in ghee, cardamom powder, roasted nuts and mixed well in a sweet curd is a delight. This unique preparation, if compared to the sheer korma, is a drier version.
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