On Saturday, 18th August, we celebrate our Parsee New Year. Chef Cyrus and Pervin invite you to enjoy a 4-course set menu available throughout the week before, with dishes to reflect the very best of their Parsee heritage. An introduction for some, a new favourite cuisine for others, this is sophisticated cooking, filled with pleasant surprises.
1st COURSE
MACHCHI NO SAAS NAY KHICHDI
Parsee style fillet of fish in a creamy hot sweet and sour sauce served with soft rice and mung bean khichree. with KHEEMA PURR EEDU
Curried minced lamb, topped with a whole egg and steamed.
2ND COURSE
JARDALOO MA SALI NI MURGHI NAY ROTLI
Diced chicken simmered gently in a whole spice infused onion and tomato-based gravy cooked with organic Hunza apricots which give its unique, most desirable flavour, served topped with straw potatoes and accompanied with chappati.
MAIN COURSE
DAHI MA GOS NO PALAV NAY MASALA NI DAAR
An old fashioned lamb pulao favourite, which can trace our history back to Persia...where we originally came from! The lamb is marinated ever so lightly in yogurt and spices and partly cooked, then blended with rice and steamed. Served with pureed mixed lentils flavoured with tamarind and raw cane sugar and sizzled with cumin and garlic.
DESSERT
LAGAN NU CUSHTAR NAY PUSTA NI KULFI
Traditional Parsee wedding custard made by the gentle reduction of milk, blended with eggs, flavoured with rose, cardamom, nutmeg and vanilla, then baked.
Accompanied with a mini Pistachio Kulfi.
£35 per person
