It all began with a challenge. &ldquo;Once a Parsi friend challenged me to cook something from their cuisine with a twist yet retain the authenticity of the dish,&rdquo; recalls Gautam Mehrishi, executive chef, Sun n Sand hotel.
<img title="Chef Gautam Mehrishi" src="http://images.mid-day.com/images/2015/jan/Chef-Gautam-Mehrishi.jpg" alt="Chef Gautam Mehrishi" />Chef Gautam Mehrishi
He made a Salli Kheema, by tweaking the dish Salli Boti. &ldquo;I replaced the chunks of meat in Salli Boti with minced meat&nbsp; (Kheema) so that it could go really well with the crispiness of the potatoes,&rdquo; explains the chef.
&ldquo;The dish impressed my Parsi friend and his family, which I guess is a great achievement as they are known to love perfection in everything,&rdquo;he adds. &ldquo;The beauty of a Salli Kheema is that the dish can be had as a snack, a breakfast item with pav and as a main with parantha. So, I can actually relish my favourite dish any time of the day!&rdquo; says the chef.

Sinful goodies at this Versova patisserie

Chef Gautam Mehrishi tells us why Salli Kheema, his variation of Salli Boti, the popular Parsi delicacy, is his favourite dish

Salli boti with a twist

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Salli boti with a twist

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