Celebrate Parsi New Year by digging into new-age sali boti pie, or opt for traditional Parsi bhonu and buffets
>> If you haven't visited Jimmy Boy of late, head there today to feast on a Parsi Bhonu ('1,000) that offers Saas ni Machchi, Patra ni Machchi, Sali Marghi and Sali Gosh.
Mop up the gravy dishes with paper-thin Parsi rotli with a side of Gajar Mewa nu Achar. Or opt for a comforting meal of Dhandar Prawn Patio.
Time: 8.30 am to 11 pm
At: Vikas Building, Bank Street, off Horniman Circle, Fort.
>> Head to Ideal Corner to relish an à la carte menu that includes Shirazi Pulao starring chicken or mutton ('300) and Jerdaloo Papeti Gosh ('300) laced with apricots and baby potatoes.
Time: 12 pm onwards at Gunbow Street, Fort.
Call: 20002222 order via Scootsy
>> No Parsi New Year is complete without Mawa Ni Boi ('198 for 250 gm), a milk-based dessert studded with pistachios and almonds. It's shaped like a fish, which represents good luck, and placed on the Navroze table. Pick it up from the 100-year-old Parsi Dairy Farm. While at it, also try their Mawa or Malai Khaja and jalebis.
Time: 8 am to 8.30 pm
At: Princess Street, Marine Lines.
For buffets and thalis
Keen to celebrate the New Year over Blueberry Old Fashioned and Smoked Sangria? Order a Parsi thali at Tamasha that comes laden with Ladi Pav, Jardaloo Masoor ni Dal, a choice of protein - Farcha Chicken, Mutton Sali Boti or Patra ni Machchi - along with crisp Sariya and Lagan nu Achar.
At: Victoria House, Lower Parel.
Cost: '375 onwards
Dig into a buffet of Mutton Cutlet, Sali Murgh, Dhansak, Mori Dal, Parsi Ravo and Lagan Nu Custard.
Till: August 20, 7 pm to 11 pm
At: The Square, Novotel, Juhu.
Cost: '1,900 plus taxes
For nouveau Parsi fare
Bite into prawn bombs
You may have had Sali Boti at most Parsi occasions but ever tried it in a pie? Dig into Double Decker Sali Boti Pie ('450), where you'll discover deliciously tangy-spicy kheema and shredded mutton within layers of flaky puff pastry. The dish is part of a four-day Navroze menu by Perzen Patel aka The Bawi Bride, and her business partner, Subhasree Basu. "There's more to Parsi food than Mutton Pulao and Patra ni Machchi. We've taken the flavours loved by the community and experimented with them by serving in a more accessible form," says Patel. For instance, Kolmi Patio Potato Bombs ('140 for two pieces) packs in flavours of a traditional prawn patio stuffed in potato shells while Pomfret Pulao ('750) is a take on prawn pulao. Also, try 101 Badaam Chicken Stew, a slow-cooked dish that uses one-third cup of almonds per serving. Patel adds, "We believe it's inauspicious to count things in even numbers, so we add an extra almond."
Till: August 20
Order via: Swiggy and Scootsy
Saas ni salmon, anyone?
Inspired by his childhood favourites, Viraf Patel, chef and partner at Café Zoe, has created a menu that offers traditional Parsi flavours in a new-age avatar. For instance, topli nu paneer, a homegrown variety of soft cheese made in baskets, makes its way into a salad of young spinach laced with pomegranate molasses, braised beets and red grapes ('350), while Bharuchi Akuri and Rotli Tacos ('310) features a Mexican twist to the Parsi egg dish. You can also indulge in Boneless Chicken Wings ('350) glazed with tikhi mithi gravy, a hat-tip to the distinct sweet-and-savoury flavour profile that Parsis enjoy. The mains feature Seared Salmon ('880) on a sauce inspired by Saas ni Machchi and homely khichdi-style risotto, and the restobar's version of Farcha ('520) served with kachumber and fries.
On: Today, 7.30 am to 1.30 am
At: Mathuradas Mill Compound, Lower Parel