The adage ‘eat like a Parsi’ comes alive with well-known chefs Tehman & Shernaz Dumasia dishing out exquisite Parsi delicacies from patra ni machhi to the authentic dhansak and lagan nu custard at Oberoi Gurgaon’s Amaranta. deebashree mohanty tells you how the cuisine has some unbelievable flavours which will make you gorge on food. But, that’s the way a Parsi meal is supposed to be had, so says the chef
It is a crime to have and relish Parsi food on a weekday when one has no option but to get back to the grind. Not just because almost every entree is prepared with potatoes and egg whites, but also because every bite is succulent and absolutely rich in flavours. Resist as you may, but you will still end up polishing off your plate in no time. “The food festival was a huge success with people coming in droves just to sample the novelty that Parsi cuisine brings with it,” Chef Tehman tells you very earnestly as he lifts the patra ni machhi to see if the pomfret is adequately steamed and seasoned. A man of perfection, Chef Tehman was specially flown in to bring the Parsi experience to the Capital. And what he churned out was special and refreshing in every way possible.
So, what is it in this cuisine that attracts peopleIJ “I think it is the curiosity factor more than anything else. Not many in North India have heard of Parsi specialities so they wonder what it is all about. Apart from the famous dhansaak which has many variations, people have not heard about even our staple foods. That’s why the footfall for this festival,” Chef says, adding that there is a great business opportunity for people in the restaurant business to open a Parsi joint in the Capital. “There are only seven Parsi families in Gurgaon but there are a lot of other people who are curious about this cuisine,” he tells you.
Over the past 1,300 years thanks to their love for food, Parsi cuisine has grown into a unique west coast Indian cuisine which still retains food flavors and techniques from ancient Persia. “Classic Parsi is generally about a unique balance of acid and sweetness called khattu mithu. The popular Parsi spicy and tangy curry kolmino patio and the salli ma marghi, served with shoe string potatoes’ are considered staple for Parsians. Seafood plays an integral part of the cuisine, the patra ni machchi is another unique and extremely popular fish representation that has fish steaks elegantly wrapped in banana leaves with mint and coriander-steamed,” a proud Tehman tells you.
No Parsi cuisine showcase is complete without a noteworthy mention of the dhansak, a the dish which truly illustrates a blend of Indian flavours and Persian technique. The lagan nu custard, a popular wedding dessert is our version of the crème brulee. With puddings and custards being a staple in Parsi homes and family memories strongly steeped in them, Tehman and his wife tell you that the reason why people will flock to a Parsi food eatery is because the cuisine in itself captures the essence of Parsi eccentricities with an eclectic infusion of popular favourites, traditional delights and iconic flavours.