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Dishes:
Latest Recipes:
Saunfiya Jhinga (Fennel-flavoured prawns)
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)
Baked Liver Patties
Liver and Sage
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…