"The biggest stereotype about Parsis is that we eat only Dhansak," confesses the affable 29-year-old Perzen Patel a.k.a the Bawi Bride, as 62-year-old banker-turned-entrepreneur and home chef Katy Billimoria laughs, "Oh yes, one Sunday, Dhansak and the next Sunday, Prawn Curry and Rice." Kainaz Contractor, the cherubic Delhi-based owner of Rustom's Parsi Bhonu (a restaurant named after her father, a naval officer who bears no resemblance to the new Akshay Kumar-starrer) joins in, "The motivation to start Rustom's (in 2014) was to allow people to try home-style dishes like Masoor Ma Gos and Dhandar Patio." Meanwhile, 52-year-old Shireen Adenwalla, a veteran on the city's catering scene with her brand, Truffles, sets the record straight, "Parsi food has a fine sweet-and-sour balance, unlike the Irani cuisine which features a lot of fruits, nuts and Berry Pulao."

(From left) Shireen Adenwalla, Kainaz Contractor, Perzen Patel and Katy Billimoria with chef Thomas Zacharias. Pics/Bipin Kokate