PARSI MENU

Although the Zoroastrian Parsi community Fled Modern-Day Iran in the eighth century, they retained Much of their Distinct culture, cuisine and Customs. Bombay has the largest Parsi community the world. In a previous incarnation, every Big corner had Irani restaurants that served Dhansaak-rice, Sali-boti, Parsi-kheema. Nowadays, those traditional menus are hard to find; luckily, I have Chef-friend, Dilnaz to thank for delicious Merriment!

berry pulao: Spiced, Buttered rice tossed with nuts and tart berries.

Sali-Boti: Ginger-garlic marinated lamb cooked in a tomato onion broth, flavored with dried apricots and raw vinegar, garnished with potato straws.

Patra: Chick-pea flour flavored with jaggery and tamarind stuffed into leaves, steamed and tempered to make a festival of flavor.

Ravo: Semolina stirred with patience and jaggery, sprinkled with raisins and almonds To soothe, comfort and satisfy!

Class time: 5-9PM Class size: 8 Suggested Donation: $75