<img title="Ishmeet Chandiok prepares Chicken and Cheese Kebabs Pics/Datta Kumbhar" src="http://images.mid-day.com/images/2017/feb/15-ishmeet.jpg" alt="Ishmeet Chandiok prepares Chicken and Cheese Kebabs Pics/Datta Kumbhar" /> Ishmeet Chandiok prepares Chicken and Cheese Kebabs. Pics/Datta Kumbhar
At A leading restaurant, Ishmeet Singh Chandiok was waiting on three elderly Parsi women who were discussing their order, in Gujarati. They didn't take kindly to his suggestions; after all, what would a Sardar know about Parsi food? After listening to them for a few minutes, Chandiok bent down and told them, in Gujarati, "Don't worry, I know my food. Everything here is fresh and delicious."
<img title="Chicken and Cheese Kebabs" src="http://images.mid-day.com/images/2017/feb/15-kebabs.jpg" alt="Chicken and Cheese Kebabs" /> Chicken and Cheese Kebabs
This Sunday, Chandiok wants to present his own take on Parsi cuisine. He is hosting Parsi Khaana with a Surdy Twist, in collaboration with food community, Commeat. "My father is Sikh. My mum's a Parsi and my wife is Catholic. Multi-cultural food isn't new to me," says Chandiok, a hotel management graduate from Dadar Catering College and owner of pet food service, Harley's Corner.
<img title="Salli Per Eedu" src="http://images.mid-day.com/images/2017/feb/15-Parsi-Sali.jpg" alt="Salli Per Eedu" /> Salli Per Eedu
Having worked at five-stars and airlines, Chandiok is now a consultant to foodpreneurs. "My aim is to start my own restaurant. We will call it Family Affairs and it will serve Parsi, Punjabi, East Indian and Goan food; and of course, dog food," he laughs.
It is one of the reasons he decided to start try his hand at a pop-up later this week - to give people a taste of his cooking.
<img title="Dhansak" src="http://images.mid-day.com/images/2017/feb/15-Dhansak.jpg" alt="Dhansak" /> Dhansak
The pop-up lunch includes starters, mains and dessert. It is in the first course that Chandiok will add his twist. The typical Chicken and Cheese Kebabs, made with minced and pur&eacute;ed chicken, then pan fried, get an upgrade. "My version will have chopped onions, mozzarella and mint for extra flavour; I don't puree the meat but leave it chunky for added texture," he shares.
Patra Ni Macchi becomes fish-finger like. Here, a dry rub of coriander and methi coats the fish. The chutney, typically found in the Parsi original, gets turned into a dip made with fresh coriander, mint, garlic and coconut milk. The potato and egg breakfast staple, Salli Par Eedu, becomes cup-cake shaped Baby Salli Par Eedu Discs. "I toss the salli in peri peri masala and line cupcake moulds with it. Then, I break an egg on top, and bake it," he says.
The rest of the meal has staple Parsi fare - Chicken Dhansak with Brown Rice, Jardaloo Sali Boti, wafers with sweet pickle and for dessert, Lagan Ni Sev.
The added attraction for the lunch: you get to play with his three dogs, Harley, Pixie and Dolly.

What happens when Patra Ni Macchi wears a turban?

What happens when a Sardar tries to cook Parsi food? Find out!

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Home / Mumbai-guide / Mumbai Food / Article / What happens when a Sardar tries to cook Parsi food? Find out!

What happens when a Sardar tries to cook Parsi food? Find out!

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