Saser Maach Kala Pata Dia (Mustard fish wrapped and steamed)

Mustard paste: Take 7 oz of mustard seeds (rai) and wash well. Grind to a paste by adding just enough water to get a paste-like consistency.

Sharabi Jhinga (Tandoori prawns marinated in whisky)

South Indian-Style Fish in Banana Leaves

Mangsho Ghugni (Lamb with chickpeas)

Parsi Gosht Ne Curry (Lamb curry flavoured with coconut)

Rista

Pounded lamb balls flavoured in a saffron-flavoured gravy

Venison Sooley (Barbecued spicy venison)

Camaroes Fritos (Fried prawns)

Matar Ma Gosht (Lamb cooked with green peas)

Lamb cooked with green peas — a Parsi preparation

Raan Pathani (Spicy leg of lamb)

Rus Chawal (Parsi style lamb in tomato gravy)

Caranguejos Recheados (Stuffed crabs)

Jhinga Dum Saunfiya (Fennel-flavoured prawns)

Brown onion paste – Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate…

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Meen Vevichathu (Red fish curry)

Indian Prawn Shrimp Cutlets

Shredded Stir-Fried Pomfret

Steamed Prawn with Ginger

Stir-fried Lobster with Ginger

Tawa Macchi (Stir-fried fish cooked on a griddle)

Kesari Jhinga (Saffron-flavoured prawns)

Til Ke Jhinge (Sesame prawn tikka)

Garlic-Flavoured Prawns

Macchi Ka Salan (Fish fillet treat)

Prawn Curry Flavoured with Ginger