On weekends, Adil Baba lights up the coals in a sigree on the terrace of his Colaba residence. He skewers chicken chunks marinated with zaffran sourced from Iran and flattens minced mutton on a seekh the way it's done in Tehran. As the coal embers glow in the wrought-iron sigree, the 20-year-old barbecues each item, and offers them to Irani and Parsi friends craving a bite of authentic joojeh kebabs.

Classic seekh kebab