That Parsi food is all about sweet and sour flavours is a completely wrong notion, says fifth generation Parsi chef Mahrukh Mogrelia. “Not all our food is sweet and sour. There are a lot of fresh herbs and homemade spices that go into Parsi cooking,” shares Mahrukh, a resident of Nana Chowk in South Mumbai, whose Parsi food pop-ups are extremely popular among her guests. The 49-year-old elegant cook, who has been rustling up delectable dishes since age seven, was in Kolkata to usher in Navroz, the Parsi New Year, with a flavourful week-long festival at The Westin Kolkata Rajarhat.
Parsi chef Mahrukh Mogrelia
The guests were served authentic Parsi dishes including Chicken Farcha, the Parsi version of Kentucky Fried Chicken, lip smacking Mutton keema cooked with sweet onions, tomatoes, chillies and a hint of coriander and shallow-fried Tatrela prawns coated with green chilli, garlic, cumin seeds, coriander and mango-ginger. There was also a wide array of dessert options including the Lagan Nu Custard, Kopra Pak and Sev.
On the sidelines of cooking up a storm, she shared with us a simple yet yummy fish recipe, the ever popular Patrani Machhi. “Fish is considered extremely auspicious by us, and we have fish on all festive occasions,” she says.
So, here is the easy-to-make Patrani Machhi recipe for you: