Shamineh Mavalvala and Stories On Our Plate – SOOP welcome you to a Gahambar Parsi thanksgiving feast!
‘Parsis’ or ‘parsees’ are descendants of Zoroastrians who fled Iran in the 17th century, settling on the west coast of India. Parsi food boasts a cuisine that is influenced by Gujarati, Maharashtrian, Iranian and British flavours. We welcome you to an evening of Parsi food and food stories of Shamineh’s Parsi culinary heritage.
Welcome drink on arrival
Cluster bean cooked in tomato and raw cane sugar
Papayta per edu
Thinly sliced potatoes with green chilli and eggs
Lentil curry with lamb, served with caramelised rice, kachumber (onions in tamarind date sauce), Murambo (bottle marrow jam)
Jinga na kavab
Semolina pudding (eggless)
Lagan nu custard
Traditional Parsi custard made with burnt milk, almonds, pistachios and cardamom
Black tea made with milk, lemongrass, and mint
* This is a bring your own bottle event (BOYB). Alcohol will not be sold on the premises
* Contains gluten and nuts