I am writing this from an insider perspective because after all I am and proud to belong to this mad, humorous, eccentric, pedantic, contradictory, parochial yet tolerant, adaptive yet individual, nasally challenged race (They ought to give minority benefits for rhinoplasty; some surgeon would make a fortune).
But above all that, a Parsi is known for his or her love for food. For a Parsi, when he sits at his dining table, he is the king. He demands the best. Among Parsis, most discussions revolve around food and restaurants. Our feasts and festivals start with food and the biggest decision on any of these days is what we should eat. So we celebrate our deaths with Dhansaks and our weddings with Pulao Dar. We put liquor in our prayers and feed our departed souls the choicest non-vegetarian delicacies.
We are known by our food. While everyone knows a Parsi or has had a Bawa (as they are lovingly called) friend sometime in his or her life, the Parsis still seem like an inscrutable entity unless it is their food we are talking about and then every Mumbaikar will rattle off at least three-four Parsi-Irani restaurant names. I know of a few friends who need a weekly Parsi-food fix. Parsis have whole heartedly adapted to their neighbours and yet maintained a certain uniqueness that sets them apart. They bring the same to the food. So while the staples remain the same the taste is unique.
Sofitel has continuously raised the bar by inviting individuals to showcase their specialty cuisines. When they invited me for the Parsi food festival, how could I refuse especially after knowing that the Chef is none other than Tehmtan Dumasia? I have tried Tehmtan’s food at several parties and Ripon Club; consistent good food is his trademark.
We started off with the Marghi Na Farcha and Bheja Na Cutlets. For the uninitiated, that’s deep fried chicken and brain cutlets. But the chicken is not your bland KFC/McDonald type. It is a richly marinated, full of flavour, spiced concoction of utter indulgence. This one here was one of the best ones I have had. I only wish the pieces were bigger. The Brain Cutlets were soft creamy brains lightly coated in green masala covered with egg and semolina. Would have liked a little more flavour in my cutlets though. Both these dishes just got my engines going. I have always maintained that Saas Ma Machchhi, pomfret in vinegar and rice gravy, is the unsung hero of Parsi cuisine and has been overshadowed by its haloed cousin, the Patra ni Machhi. But I was pleasantly surprised to see it not only in the menu but also making a delicious dish out of it. I dare say there may have been some converts to it last night.
The mains started with Khichdi And Kheema. But do not be fooled by the khichdi. It was definitely not the sick man’s food. The Parsi Khichdi is made from Basmati rice with loads of whole spices and butter. Coupled with the delicious spicy Kheema, it made a delectable meal by itself. But I had to try the other dishes too. The Green Chutney Filled Brinjals reminded me of my grandmother’s “ravaiya”. Yes, that is what they are actually called. There was the Lagan Nu Stew, a vegetarian option for the vegetarian at weddings and who is usually looked upon with pity or suspicion. Yes, we do eat vegetables but only if forced to or if need to. The stew here was a tad less on flavours and seasoning. The next item on the menu, however, I must admit totally blew me. It was the Drumsticks Akuri. Everyone is aware of the spicy egg concoction, Akuri. But this one was a vegetarian version and I must say I did not miss my eggs. I felt the meal was lacking something as there were no chapatis. After all we eat bread only with eggs and kheema. With all else chapatti is a must (another eccentricity if you didn’t know about the Parsis).
The desserts were Kesar Ravo, semolina cooked in milk and nuts flavoured with saffron. This is a good-omen dish for the Parsis and is said to bring luck. The other very Parsi dessert was the Bread Pudding. It was soft, smooth with a slight flavour of eggs and nuts.
Before I forget, Parsi food goes with Parsi drinks (No,I am not talking about the Parsi peg). Do try the Icecream Soda, Raspberry, Masala Soda and Ginger from Roger’s.
The food was excellent and I was stuffed to my big Parsi nose. But at this time, it would not be remiss to give this Statutory Warning :
This food is not for the diet minded or the faint hearted. This is robust Mamma-loves-you-through-oil-and-butter food. So if you want to feed your soul go ahead !
Meal for Two without Alcohol: Rs. 4400 Approximately plus taxes| Alcohol: Yes | Credit Card: Yes|
| Wheelchair access : Yes
Address: Sofitel Hotel, C 57, BandraKurla Complex,Bandra East, Mumbai
Telephone :022 61175000 / 022 61175001
Disclaimer : This review was done on an invitation from the restaurant. Due judgment and care has been applied by the author to remain objective and unbiased in the review; however readers may exercise their own discretion.
