We are a gourmand couple who love to discover new places and eat our hearts out. Follow us for a guilt trip along the food road.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. We all love food, all types of food, and living in a multicultural society we get to taste different types of cuisine that are pleasurable, fulfilling, and at times rewarding too.
Speaking of one such cuisine, there is nothing quite like a splendid Parsi meal. That too when it’s the month of celebrations. Influenced by varied flavours from different regions, the Parsi cuisine has developed a distinct flare for the most extravagant feasts. And with a dearth of these in Navi Mumbai, it was a welcome change for the food loving people to come and splurge in something sweet & spice & everything nice.
Using the famous quote form Sir Archibald McIndoe who once said “Skill is fine, and genius is splendid, but the right contacts are more valuable than either” Our contacts with the biggies in the FooDigital world NuvoFoodies got us a seat at the most lavish buffet spread that Navi Mumbai witnessed for the first time.
“Jamva Chalo Ji” was a Parsi Pop-up buffet organised by PRestaurants along with ‘The Angrezi Pub’. Partnering the food venture was ‘Katy’s Kitchen’ founded by the iconic Katy Dalal who started off this journey with just one tiffin that led to a legacy bringing traditional Parsi delicacies and some international favourites to you. After Katy’s retirement to devote her attention to write 6 very successful Parsi & non Parsi inspired cookbooks, the kitchen is now run by Rhea & Kurush Dalal.
The Venue partners ‘Sutra – The Banquet’ adjacent to the most favourite party destination in the twin city ‘The Angrezi Pub’ both run by Avion hospitality Services played an immense role in taking care of everything right from the invites to the décor and the hospitality.
Now for all things droolworthy, here goes our food journey.
The first thing to grab our attention was the ‘Parsi Gajar Meva Achaar’ (carrot and dried fruit sweet pickle). An age old recipe by Katy Dalal inspired by the Iranian cuisine. A perfect infusion of carrots, raisins & apricots with the right amount of sweetness and perfectly balanced spice.
Next on line was the ‘Fish Croquette’ a deep fried delicacy with a melt in the mouth fish in a perfectly crisp batter. We remember having Fish Croquettes at a famous place a while ago. This just beat it in every possible way. And by the speed at which this was being refilled, we were sure everyone had the same experience.
After munching on the delectable Fish Croquettes, we tossed in a few ‘Mutton Cocktail Kebabs’. A real cocktail of flavours with minced mutton. A big surprise in a small package is what we like to call these. Soft mini mutton balls with a perfect blend of spice.
Following the two delicious entrée was something you see in every Parsi Feast ‘Sali Jardaloo Marghi’. Chicken cooked with Apricots and garnished with crispy Potato straws. Though it was mildly spicy, it was an instant hit with us. We loved it with Pao, Rotli and even went well with the rice.
Up next was the ‘Mutton Dhansakh’. Who knew that the quotidian lentil could be tweaked into something amazingly different? ‘Dhaan’ means rice and ‘Saak’ is lentil mixed with vegetables along with a meat of choice like lamb or chicken. Though not served on auspicious occasions like weddings, it is considered more of a comfort food and is cooked and enjoyed during Sunday lunches. But for us it was the best bet to get a taste of this Parsi gastronomical delight. Believed to be an age old recipe, we loved the infusion of both meat and lentil. The best of both worlds served with some flavourful brown rice.
This perfectly balanced feast was ended by the showstopper for the evening the ‘Lagan Nu Custard’. And by showstopper we mean that everything came to a halt here. Unlike the ones served during special occasions this was more like the one we’ve had at a Parsi friends place. Just a simple custard without the garnish of Sultana (raisins) or cashews. More fluffy and creamy than the ones you get across the city. We fell in love with this.
Parsi cuisine incorporates extensive number of ingredients in one single dish. And there are various stories about the origin of this marvellous cuisine. Parsi cooking is so rich and abundant that it has also been adapted in many ways into the Anglo-Indian dining scene to become a favourite across places.
Our experience was exactly the way we’ve described the feast – Fantastic.
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