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Mohalla nights on Pali Hill
Updated On: 08 January, 2016 06:01 AM IST | | Malavika Sangghvi
On Wednesday night a serving of some of the city's most exacting foodies were dining on Shorba-e-Paaye and Gosht-e-Du, including Sohail and Arbaaz Khan along with most of their family, Chef Vicky Ratnani and Taj Lands end GM - Parveen Chander Kumar

On Wednesday night a serving of some of the city’s most exacting foodies were dining on Shorba-e-Paaye (a clear broth of lamb paaye, with a traditional family recipe of spices well secured in a potli, slow cooked in a handi for hours to release the hard to get goodness within the bones) and Gosht-e-Du (a robust traditional preparation of lamb marinated overnight and cooked perfectly to maintain the succulent juices and texture), including Sohail and Arbaaz Khan along with most of their family, Chef Vicky Ratnani and Taj Lands end GM - Parveen Chander Kumar.

Guests at Mohalla Nights with Baba and Alka Siddiqui


