Parsi’s and Me
My today’s recipe is “chicken salli” which is a typical Parsi dish and my ode to cafe Britannia before I can no longer see it. If you read my about me section you would realize that i come from a place which has diverse cultures amalgamated to form a new bizarre culture of it own.If for once you could smell from which part of the world I am then I would give you a gift.But just like my birthplace I am crazy and confused.The beautiful fire temple stands stoic a very holy place of worship for the Parsi’s. My school was very close to this place and with divine ingenuity year after year they got us to this park for our picnics which was very close to the temple.I secretly harbored the desire to enter this divine Zoroastrian shrine but unfortunately it is not open to people outside the community.But my fascination for their food always lingered in my mind.Unfortunately there weren’t any Parsi eateries around.But after my wedding I came to Bombay the “city of dreams” where I got to relish and vent out my hunger for Parsi food. 
Cafe Britannia
Parsi’s have always been a cohesive community but fortunately food has no adhesion or cohesion its universal for all of us.This oldest Iranian cum Parsi cafe which struggles to keep its old charm alive as it is slowly getting blurred in the race for fast food giants and glossy restaurants.This is sitting on Ballard estate huddled between renaissance style buildings, which house numerous offices and its goers who frequent this place for a slim Irani chai or a sumptuous lunch.No matter when you go this place it will be always brimming with people.Old colonial style wooden seating and the entrance stacked with Parsi masala and soda bottles.You will always have the Mr.Kohinoor standing at the billing counter having a chit-chat with the customers going in and out.His bleary eyes have seen 75 years of food industry.Well the very site of this cafe will give you a sense of dilapidated grandeur which once stood.The tall ceilings and long ceiling fans reminds you of the British bungalows.I was there with my MIL and hubby (last meal there) flanked by college goers one side and the very South bombay-ish family on one side.:-) Now for the food which is “The Kohinoor” of eccentric Bombay.The berry pulao is my all time favorite which is made from barberries imported from Iran and moist chicken/lamb meatballs.This is the most fragrant dish I have ever tasted and mind it no one can mimic this.The chicken/mutton salli boti which is a lip smacking gravy topped with crisp potato threads.The caramel custard couldn’t be more creamier when it touches your palette.My hubby and I have a fight over the last spoonful.And no meal is complete without their Lime soda which is an effervescent combinations of soda,rock salt and sugar.And trust me you need help to get up from your seat on your way out as you are stuffed turkey now.:-)
Britannia you will always be the love of my life.I just pray for your long life! Sigh 
Winter
I stand by my window watching as winter once again Writing my name on the dew-drenched glass I always loved this season Of icy snow, sleep again with no reason And there are fingers to keep me warm How I wish it would snow For I would like to show What is a real snow man To those gleaming eyes And see your footprints next to mine forever!
Tiny frost fairies spread frost over the earth.The naked trees stand in great anticipation for the new leaves to come.Christmas carols and new year wishes have just gone by.And you are wanting for more.Those tiny little mittens and my little kitten all are warm and ready to jive.The quilt is less warmer while you yearn for tighter hugs and steamy coffee mugs.The only time of the year when you can see your morning breath fogging the air around.And a winter rain makes you frown.
- For chicken
- 1 kg chicken (with bone/boneless your preference)
- 1 onion finely chopped
- 3 medium tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp chicken garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 3-4 semi fried apricots
- 1 tbsp cider vinegar
- salt to taste
- fresh coriander
- 2 tbsp refined oil
- For Salli
- 1 Big Potato
- Oil for Frying
- For the chicken
- Heat the oil and fry the onions until lightly caramelized.
- Add the ginger garlic paste and saute them until the smell is no longer there.
- Add the chopped tomatoes and followed by salt.This moistens the tomatoes.
- Followed by the dried spice powders and fry until the oil separates from the mixture.
- Then add the chicken to the above mixture and fry for 5 minutes.
- Add a cup of water and cook covered for 10 minutes on medium heat.
- Once the chicken is tender add the vinegar and fresh coriander for garnish.
- For the salli
- Shred the potatoes into thin strips.
- Soak it in ice-cold water.Then strain the water and place it on a kitchen towel to dry.
- Then heat oil in a skillet and add the potato shreds to piping hot oil.
- Then once golden brown take it out and let it rest for 10 minutes on tissue paper.
- Before serving add the potato shreds over the chicken and have it with hot naan or basmati rice.
