Drop In Dinner: Parsi Cuisine Of Bombay By Abeda Oturkar

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Drop In Dinner: Parsi Cuisine Of Bombay By Abeda Oturkar
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The Depanneur says
Over 800 years ago, communities of Zoroastrian Persians migrated from Iran and settled along India's West coast. Over time, they adopted many of the customs, dress, and ingredients of their new home, but they also retained some of their Persian heritage, notably in their food. These influences became an integral part of the fabric of Bombay's remarkable culinary traditions.

The Parsi community flourished in colonial India, and they embraced many European influences which can also be found in their cuisine. They typically favour bread over chapatti or paratha and will often add eggs or potato to their dishes. Parsi flavours strive to balance a combination of methoo (sweet) and khatoo (acidic), so cooking with fruit is common, as is in Persian cooking.

Abeda's menu selects some favourite Parsi dishes from her many years eating in Bombay, some not easy to find in Toronto, so drop-in for a unique treat.
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Chutney Eada
Crispy egg patties stuffed with a green coconut-coriander chutney, with tangy tomato sauce.
$6

Marghi ma Jardaloo
A delicious dish of halal chicken cooked with apricots in sweet & tangy jaggery (raw sugar) and vinegar sauce, topped with crispy shoeshtring potatoes, and served with Beetroot Radish Kuchumber (chopped salad) and a thick slice of whole wheat bread.
$12

#vegetarian option: Butternut squash & eddoe (a tropical potato-like tuber) in the same sweet & tangy apricot sauce.

Meetho Sev
Sweet, cardamom-infused vermicelli noodles topped with nuts and dry fruits, served with a dollop of cool yogurt enriched with fresh cream.
$6


#Vegetarian & #GF options available
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Abeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business, Spice & Aroma, grew to encompass a successful restaurant, catering business, cooking classes, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food, culinary history, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.
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Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.

Learn more about our Drop-In Dinners
http://thedepanneur.ca/drop-in-dinner
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By: The Depanneur

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