Only ’90s kids will recognize this cocktail star, now a cook in Mumbai!

Khorak-E-Gosht with a apportionment of rice. Pics/Datta Kumbhar

“Iranians make haleem with sugarine given it’s a winter breakfast staple. Try it with sugar,” suggests Anaida Parvaneh, looking eager in an off-shoulder floral dress, when we accommodate her during SodaBottleOpenerWala’s (SBOW) newest outpost in Powai. She skilfully mixes a spoonful of sugarine with Irani Haleem (Rs 355). “Perfect,” she says after a bite. That’s a evidence to try it.

Anaida Parvaneh

Though a elementary plate where a cinnamon-spiked slow-cooked lamb is churned with wheat pulp and boiled onions, it weaves a smooth web on a ambience buds; amiable flavours towering by a sweetness. It’s light, we declare. “The Hyderabadi-style haleem is juicy though heavy. Here, we use ghee only for a onions. we also equivocate immature chillies since they repress a other flavours,” says Parvaneh, one of India’s initial Pop singers of a ’90s, who has been roped in as a prepare and partner during a newly non-stop outlet, post a success of her Persian pop-ups that SBOW hosted opposite a country, early this year. Parvaneh has helmed Post Cards From Persia, a new territory on a menu, overdue to her Iranian roots of her late mother, Shamsi.

Chef Hemant Sonar with Anaida Parvaneh

In a sorcery soup
Parvaneh learnt a art of cooking from her mother, a naturopath, during an early age, and would mostly prepare Iranian dishes for friends and family. “Prahlad Kakkar was a initial to tell me that we should open a restaurant, though we never took it seriously. Then, a few years ago, we suffered from critical health issues and motionless to use food as medicine, something we learnt from my mother,” she shares, as we try Anaida’s Magic Soup (Rs 255), a saviour during those perplexing times.

The vegetarian gas amenities us with rational flavours of coriander, pearl barley, churned sprouts, mushroom, carrots and turnips. “Shalgam (turnip) is an underrated vegetable, though it’s abounding in vitamins, minerals and antioxidants,” she says, rattling off a medicinal properties of other mixture too. “Eating healthy is a partial of Iranian culture. Sabzi-Khordan, where a dozen tender greens and vegetables are tossed together, is a common side dish,” adds Parvaneh. Including a soup, a menu offer 10 normal Iranian dishes.

Fesenjan

A juicy cauldron Fesenjan (Rs 385), a thick plate of slow-cooked duck mince, pomegranate molasses and walnuts, is a miscellany of sweet-sour flavours.

Then, prepare Hemant Sonar, educated by Parvaneh, brings out Korakh-E-Gosht (Rs 515), where fall-off-the-bone lamb shanks are dripping in a amiable gravy containing a whole, dusty Omani black lime, that infuses a pleasing liking in a dish. “We have sourced a pomegranate purée, limes, saffron and rose petals from Iran,” says Parvaneh.

Lubiya Polo

She has also tweaked a normal meat-laden varieties to fit a vegetarian palate. “When we asked my aunt to advise a vegetarian polo (pulao), she common a recipe of Cauliflower Polo, that enclosed lamb too. She said, ‘Beta, ambience kahaan se aayega!’ Iranians adore lamb,” she laughs, Instead, she combined Baghali Polo, a dill and fava bean variation. We try Lubiya Polo (Rs 515), where minced lamb and French beans are layered over tomato rice, and surfaced with crisp-charred potato slices. She says, “It’s identical to Tahdig with frail rice during bottom of a pot. Iranians quarrel over it during a meal.”

Esfahan Beryani

Biryani but rice
The prominence is Esfahan Beryani (Rs 425). It contains no rice and is served over a naan. “It’s a strange Persian recipe of fire-roasted minced meat. It’s pronounced that a rice was churned in a plate to yield some-more carbs to a Mughal army,” she informs. When we puncture into a side of a minced lamb, served on a flaky, oven-baked naan, we learn it is laced with mint. From a other side, flavours of cinnamon raze in a mouth. It’s adequate to keep us divided from a smartphone. “I like experimenting with food. The thought is to assistance we bond with it,” she smiles.

TIME: 11.30 am to 12.30 am
AT: Sentinel, Hiranandani Business Park, Powai.
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