Navroz Mubarak: Celebrate Parsi New Year with authentic Parsi fare

Tasting timesTasty Treats is a homerun 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 placesTime 11 am to 10 pmCall 9892009899Set to orderHoshang 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 ordersTime 12 pm for last ordersCall 9821244445Cost Rs 860Baosome twosomeA 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 tieup that involves baos with a variety of fillings including akuri mutton cutlet prawn patio and chicken dhansakTime 12 pm to 4 pm for dineinAt London Taxi Kamala Mills Lower ParelCall 7710082222Oh so sweetSweet 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 indulgencesTime 11 am to 4 pm At Country of Origin Manisha Building Nepean Sea RoadCall 9820034747Classic takesSalli 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 fivestar hotel in Juhu is offering it to patrons in a special menu that they have devised for SundayTime 1230 pm to 330 pmAt Lotus Cafe JW Marriott Mumbai JuhuCall 66933344Chef Anahita Dhondy is launching a book called Parsi Kitchen A Memoir of Food and Family HarperCollins Itrsquos 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 31Parsi chicken cutletsIngredientsgtgt 500 gm chicken mincegtgt 1 tbsp gingergarlic pastegtgt 1 tsp oilgtgt 1 tsp cumin seedsgtgt Salt and pepperTo chop and addgtgt 1 oniongtgt 2 tbsp fresh coriandergtgt 2 green chilliesFor coatinggtgt 2 eggs beatengtgt Breadcrumbs as requiredgtgt Oil for shallow fryingMethodIn a pan add oil cumin and the chicken keema Mix well add gingergarlic 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