Prized Parsi food at Cafe Mercara

[babak]

Source: News Today, India


Prized Parsi food at Cafe Mercara
The members of Parsi community in this part of the globe are dwindling. Yet their contribution to the socio-economic development of the country has been immense.

The community, which came to India around 600 BC for trade, has since become a part of the rich culture of the nation.

One salient feature of Parsi community has been their cuisine, which is a amalgamation of all the many techniques of cooking found in India and over the world. It is just as rich, spicy and varied as all other Indian regional cooking genres.

The Cafe Mercara at Chola Sheraton in Chennai has organised a Parsi food festival 'Jamva aavo ji' meaning 'Let's Eat', where delectable Parsi cuisine are lined up for a sumptuous dinner.

Hormuzdyr Gabba, junior sous chef, Chola Sheraton, a Parsi himself, says, 'our cuisine comprises predominantly non-vegetarian dishes. The Parsi cuisine instantly reminds one of Dhanshak and Patra-Ni- Machhi.

'The food is a mix of hot, spicy and sweet and sour dishes. This mix of flavours and aromas makes the cuisine even more irresistible.'

Dhansak, the most popular dish, is a delectable mix of five pulses and spices cooked along with the choice of lamb, chicken or vegetarian, served with brown rice with Kachumber. Its distinctive taste is mostly due to the combination of spices used, he adds.

Gabba says, 'fish is considered auspicious by Parsis and this particular preparation Patra-Ni-Machhi is perhaps the most popular. The fish, usually a black or white pomfret, is smeared with spicy chutney and steamed in a banana leaf.'

The most relished dish among Parsis is Salli Boti, succulent pieces of lamb cooked along with dry fruits in a subtle spicy gravy served with matchstick potatoes.

The spices used at this festival have been authentically prepared by the Parsi families in Delhi and they add to the authentic taste to the dishes served.

Don't miss out Mithu Dessert Lagan au Custard (caramel custard with a dash of cinnamon).

The Parsi food festival in on till 31 December for dinner between 7.30 pm and 11.30 pm at Cafe Mercara. Further details can be had from number 28110101.

[Guest]

Source : Calcutta Telegraph, India

New year nuggets

Tangerine, the multi-cuisine eatery on Outram Street, is ringing in the Parsi New Year with a lavish feast this weekend. Called Navroz, the festival is on at the restaurant till Sunday.

“The richness of Parsi food is rarely explored on a large scale. The secrets of their cuisine are well-kept by Parsi families. This year we managed to get some authentic recipes and so we decided to roll out the spread for our diners,” says chef Sujit Sinha of Tangerine.

The buffet, priced at Rs 250, boasts a wide selection of vegetarian and non-vegetarian delicacies. The soup section allows you to take your pick from a light Corn Coriander Chicken Soup or a more filling Kidney Bean Tomato Soup.

While other non-Parsi dishes do feature on the buffet, the emphasis is on Mutton Dhansak (a mixture of meat and lentils cooked in traditional Parsi style), Salli Murghi (a Parsi chicken favourite), Baked Fish Parsi Style and Chicken Cutlet for non-vegetarians.

Veggies can opt for Titori (sprouted lentil-based vegetable gravy), Pakora Kadhi and Brown Onion Pulao.

“Parsi food is very nutritious and ideal for those who prefer light and healthy food,” adds Sinha.

To end the meal on a sweet note, there are Malpoa, Parsi Seviyan and Caramel Custard, to name a few.

Pasta platter

Italian flavours are the order of the season at La Terrasse, the multi-cuisine restaurant at The Oberoi Grand. On till the end of the month, an Italian Fiesta tempts diners into trying out the authentic taste of pastas.

Coming in a variety of shapes and sizes and complementing cheesy and tomato-based sauces, the pastas are a must-try at the restaurant.

Spaghetti Rustici (rustic-styled spaghetti with sun-dried tomato, red wine, chilli flakes and tomato), Fettuccini Con Gi Asparagi (pasta tossed with asparagus, lime and cream) and Fusilli Pinolati (pasta with pine nuts, roasted bell peppers, garlic, spinach and Parmesan cheese) are recommended for veggies.

Non-vegetarians can take their pick from a vast selection of poultry, meat and fish items. Fettucini Alla Carbonara (fettucini with pancetta bits, egg, cream, Parmesan cheese and black pepper) is an all-time favourite, while Fusilli Ai Frutti Di Mare (pasta twists tossed with shrimps, mussels, squid, bekti and tomato) is great for seafood lovers. Others can go for the Capellini Del Pollaiolo (pasta with grilled chicken, celery, onion and tomato) or Farfalle Alla Maiella Con Salsa Allo Zafferano (lamb strips with chilli flakes and saffron). Each dish is accompanied by garlic bread.

“The festival allows us to experiment with varieties of pastas not explored previously in our menu,” says executive chef George K. George.

The pastas are priced between Rs 450 and Rs 475.