Indulge in Parsi cuisine at this ongoing pop-up at Taj Mahal Palace in Mumbai

Updated On: 27 June, 2023 01:20 PM IST | Editor

Chef Shezad Marolia from Udvada is serving up authentic fare at Masala Kraft that is a hat-tip to the community’s roots and flavours. The pop-up is from  12:30 pm to 2:45 pm and 7 pm to 11:45 pm till July 1

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Chef Shezad Marolia from Udvada is serving up authentic fare at Masala Kraft that is a hat-tip to the community’s roots and flavours. The pop-up is from  12:30 pm to 2:45 pm and 7 pm to 11:45 pm till July 1

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Prawn cocktail kebabThink of vada pav, but with a seafood twist. These prawn potato croquettes are almost like mini versions of the Mumbai staple, with the goodness of seafood.  

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Chicken farcha A Parsi style drumstick comes laced with egg. The chicken is semi-precooked and marinated and finished in the fryer.

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Salli boti Marolia explains to us that Parsis of Gujarat love their food a tad spicier than the rest. The salli boti is one example, which is packed with green chillies.

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Saas ni machiWhile the patra ni macchi with its green chutney coating cannot be left out, the saas ni machi deserves a try too. The pomfret is prepared in a white sauce made from rice flour, eggs, fish stock, onion, garlic and green chillies. It has a dash of Parsi vinegar, and the method to prep the sauce is a delicate one.

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Sagan ni sevLike with the fish delicacy, the meal isn’t over without lagan nu custard. But this sagan ni sev has vermicelli cooked in ghee, cardamom powder, roasted nuts and mixed well in a sweet curd is a delight. This unique preparation, if compared to the sheer korma, is a drier version.

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Home / Lifestyle / Food / Photos / Indulge in Parsi cuisine at this ongoing pop-up at Taj Mahal Palace in Mumbai

Indulge in Parsi cuisine at this ongoing pop-up at Taj Mahal Palace in Mumbai

Chef Shezad Marolia from Udvada is serving up authentic fare at Masala Kraft that is a hat-tip to the community&rsquo;s roots and flavours. The pop-up is from &nbsp;12:30 pm to 2:45 pm and 7 pm to 11:45 pm till July 1

Prawn cocktail kebabThink of vada pav, but with a seafood twist. These prawn potato croquettes are almost like mini versions of the Mumbai staple, with the goodness of seafood. &nbsp;

Chicken farcha&nbsp;A Parsi style drumstick comes laced with egg. The chicken is semi-precooked and marinated and finished in the fryer.

Salli boti&nbsp;Marolia explains to us that Parsis of Gujarat love their food a tad spicier than the rest. The salli boti is one example, which is packed with green chillies.

Sagan ni sevLike with the fish delicacy, the meal isn&rsquo;t over without lagan nu custard. But this sagan ni sev has vermicelli cooked in ghee, cardamom powder, roasted nuts and mixed well in a sweet curd is a delight. This unique preparation, if compared to the sheer korma, is a drier version.

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Photo of Day

High tidal waves in Mumbai delay Lalbaugcha Raja`s visarjan

Chef Shezad Marolia from Udvada is serving up authentic fare at Masala Kraft that is a hat-tip to the community’s roots and flavours. The pop-up is from 12:30 pm to 2:45 pm and 7 pm to 11:45 pm till July 1

Prawn cocktail kebabThink of vada pav, but with a seafood twist. These prawn potato croquettes are almost like mini versions of the Mumbai staple, with the goodness of seafood.

Chicken farcha A Parsi style drumstick comes laced with egg. The chicken is semi-precooked and marinated and finished in the fryer.

Salli boti Marolia explains to us that Parsis of Gujarat love their food a tad spicier than the rest. The salli boti is one example, which is packed with green chillies.

Sagan ni sevLike with the fish delicacy, the meal isn’t over without lagan nu custard. But this sagan ni sev has vermicelli cooked in ghee, cardamom powder, roasted nuts and mixed well in a sweet curd is a delight. This unique preparation, if compared to the sheer korma, is a drier version.