According to the Qissa-i-Sanjan, the Parsis fled to India from Iran for religious freedom. Allowed to settle in India thanks to the goodwill of a local Hindu prince, they settled mostly in and around Mumbai, and a few towns and villages to the north. With them came the advent of Iranian cafés famous for affordable non-vegetarian fare. Mawa cake, bun maska and Irani chai are some famed products of these cafés. The famed salli boti, berry pulao and kheema pao comes from tenets of Iranian cuisine with a Middle Eastern influence. The basic dishes characteristic of a Persian meal are combinations of rice with meat, such as lamb, chicken or fish. The most notable part about Parsi cuisine is how it has evolved, and created its own identity, separated from Persian cuisine adopting local ingredients, cooking methods and it even has Caucasian influences.
EGGS KEJRIWAL
Ingredients
Egg 2 nos
Bread slice 1 nos
Fried chilli chopped 1 nos
Sautéed mushroom 40 gm
Cheese sauce 35 gm
Cheese slice 1 nos
Grated cheese 5 gm
Method
Cut corners of the bread and toast in oven without butter in 4 pieces.
Add mushrooms and cheese sauce and fried green chillies.
Place cheese slices on top of the mushrooms.
Make a sunny side fried egg and put on top of the bread.
Top with more grated cheese, salt and pepper.
Bake in the oven till the cheese has melted.
Tardeo Ac Market mamaji’s grill sandwich
Ingredients
Bread slices 2 nos
Butter 15 gm
Green chutney 10 gm
Potato mix 125 gm
Cucumber slice 25 gm
Onion slices 40 gm
Cheese slices 1.5 nos
Iceberg lettuce 20 gm
Method
Take a slice of bread. Apply butter and chutney.
Place cucumber slice, onion
Add potato mix, cheese slice and iceberg.
Apply butter on top of the bread and grill.
Cut into six pieces, and garnish with nylon sev and wafers.
KANDA BHAJI
Ingredients
Besan 40 gm
Rice flour 10 gm
Corn flour 20 gm
Onion rings 150 gm
Chopped green chilli 5 gm
Chopped ginger 5 gm
Chopped coriander 5 gm
Oil for frying
Thecha masala 2 gm
Method
In a bowl, add all ingredients.
Add a few sprinkles of water to bind.
Make five roundels and fry in hot oil.
Fry in oil, till golden brown.
Serve in a long plate, with mint chutney on the side.
The writer is the Chef de Cuisine at SodaBottleOpenerWala
