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What happens when a Sardar tries to prepare Parsi food? Find out!
- Updated: February 16, 2017
Ishmeet Chandiok prepares Chicken and Cheese Kebabs. Pics/Datta Kumbhar
At A heading restaurant, Ishmeet Singh Chandiok was watchful on 3 aged Parsi women who were deliberating their order, in Gujarati. They didn’t take pleasantly to his suggestions; after all, what would a Sardar know about Parsi food? After listening to them for a few minutes, Chandiok focussed down and told them, in Gujarati, “Don’t worry, we know my food. Everything here is uninformed and delicious.”
Chicken and Cheese Kebabs
This Sunday, Chandiok wants to benefaction his possess take on Parsi cuisine. He is hosting Parsi Khaana with a Surdy Twist, in partnership with food community, Commeat. “My father is Sikh. My mum’s a Parsi and my mother is Catholic. Multi-cultural food isn’t new to me,” says Chandiok, a hotel government connoisseur from Dadar Catering College and owners of pet food service, Harley’s Corner.
Salli Per Eedu
Having worked during five-stars and airlines, Chandiok is now a consultant to foodpreneurs. “My aim is to start my possess restaurant. We will call it Family Affairs and it will offer Parsi, Punjabi, East Indian and Goan food; and of course, dog food,” he laughs.
It is one of a reasons he motionless to start try his palm during a pop-up after this week – to give people a ambience of his cooking.
Dhansak
The pop-up lunch includes starters, mains and dessert. It is in a initial march that Chandiok will supplement his twist. The standard Chicken and Cheese Kebabs, done with minced and puréed chicken, afterwards vessel fried, get an upgrade. “My chronicle will have chopped onions, mozzarella and packet for additional flavour; we don’t puree a beef though leave it corpulent for combined texture,” he shares.
Patra Ni Macchi becomes fish-finger like. Here, a dry massage of coriander and methi coats a fish. The chutney, typically found in a Parsi original, gets incited into a drop done with uninformed coriander, mint, garlic and coconut milk. The potato and egg breakfast staple, Salli Par Eedu, becomes cup-cake made Baby Salli Par Eedu Discs. “I toss a salli in peri peri masala and line cupcake moulds with it. Then, we mangle an egg on top, and bake it,” he says.
The rest of a dish has tack Parsi transport – Chicken Dhansak with Brown Rice, Jardaloo Sali Boti, wafers with honeyed plight and for dessert, Lagan Ni Sev.
The combined captivate for a lunch: we get to play with his 3 dogs, Harley, Pixie and Dolly.
ON: Feb 19, 1 pm onwards
AT: Oakland Park, Yamuna Nagar, Andheri (W).
EMAIL: tocommeatwithus@gmail.com
COST: Rs 1,400 per person