Next time you crave for an exciting accompaniment to boring dal-chawal, make sure you stock up on Aban Pardiwalla's yummy pickles

Next time you crave for an exciting accompaniment to boring dal-chawal, make sure you stock up on Aban Pardiwalla's yummy pickles

Juggling miniature baskets in the palm of her hand, 55 year-old Aban Pardiwalla takes us on a gastronomical journey that begins in her kitchen and ends at the dining table. The customised baskets act as a mould to shape floating creamy cheese discs, also known as Topli Paneer. While it is an intrinsically Parsi delicacy, Aban's version cuts across different faiths and food preferences since it's prepared from Swiss cheese rennet instead of animal rennet.

Aban Pardiwalla with her homemade delicacies at her Peddar Road
residence. Pic/ Santosh Nagwekar

The Peddar Road resident has been in the business of dishing out popular Parsi fare for over a decade now and her loyal customer base includes friends, neighbours and foodies who can't do without their staple of homemade Dhansak, Sali Boti and Patra Ni Machi. Her menu is a blend of traditional Parsi dishes passed down by her mother, and contemporary fare resulting from numerous food experiments.

Stepping out of her comfort zone, armed with a spatula and an apron, Aban also takes orders for Vindaloo, a spicy Goan gravy, prepared using pork, mutton, fish or prawns. Apart from catering for a group of six to 50 guests, she also sells frozen packets of wet, green, red and brown masalas used to prepare fish, mutton and chicken dishes, and cooks up a mean Biryani made with either mutton, chicken or pork.

If you believe that there's something fish-y about Aban's pickles, you are bang on! Her popular Tarapori Patia is a dried Bombay Duck pickle that she debones to create a spicy, sweet concoction, which goes well as an accompaniment to rice and dal while she specially sources Bhing Fish Roe from Gujarat to make Gharab Nu Achar. If you place an order for the latter, be prepared to wait as this delicacy is only prepared when there's a fresh catch. Vegetarians can try, Dry Fruit Pickleu00a0--u00a0made using raisins, black currants, grated carrot, dried and fresh dates and pieces of dried apricots.

To place an order, call Aban Pardiwalla three days in advance. You can reach her on 23526179 / 9322277950.

What's on the menu?
Topli Paneer Rs 200 a dozen
Frozen masalas Rs 120 for 250 gms
Tarapori Patia Rs 100 for 250 gms,
Gharab Nu Achaar Rs 180 for 250gms
Dry Fruit pickle Rs 130 for 300 gms