Liked the whole experience, sitting in a house and not a restaurant; being explained about each and every dish that was served- how it is made ,how u r supposed to eat it.a 7 course meal ......excellent
Very interesting and different experience. A wide variety of food belonging to a unique PARSI cuisine, along with insights from the hosts, @MRS. mAHRUKH
AS A BRAND AMBASSADOR OF Indian Food Trail (AND SPECIAL THANKS TO Hemant Mandaliya FOR THE COLLOBORATION ),
I WAS INVITED FOR THE Delicious Parsi food at Mrs. Mahrukh Mogrelia`s Mahrukh Mogrelia HOME.
I WAS INVITED FOR THE Delicious Parsi food at Mrs. Mahrukh Mogrelia`s Mahrukh Mogrelia HOME.
1)fried chips with Lagan nu achar.
2)Raspberry sharbat.
3)vegetable stew.
4)fried chips and cashews.
5)Parsi style fried prawns.
6)Dhanshak and brown rice.
7)cucumber and mint salad.
8)Salli ghosht.
9)Chicken Pulav
10)Dal poli and Kopra pak.
11) Orange infused Caramel Custard.
2)Raspberry sharbat.
3)vegetable stew.
4)fried chips and cashews.
5)Parsi style fried prawns.
6)Dhanshak and brown rice.
7)cucumber and mint salad.
8)Salli ghosht.
9)Chicken Pulav
10)Dal poli and Kopra pak.
11) Orange infused Caramel Custard.
parsis don’t take their food lightly. There is almost an intense obsession with it. The quiet Parsi writer Rohinton Mistry makes a reference, in fact, many references to Parsi food in his books, A Fine Balance, Family Matters and Such A Long Journey. He writes, “Someone chuckled loudly that where Parsis were concerned, food was number one, conversation came second.”AS A BRAND AMBASSADOR OF Indian Food Trail (AND SPECIAL THANKS TO Hemant Mandaliya FOR THE COLLOBORATION ),
I WAS INVITED FOR THE Delicious Parsi food at Mrs. Mahrukh Mogrelia`s Mahrukh Mogrelia HOME.
1)fried chips with Lagan nu achar.
2)Raspberry sharbat.
3)vegetable stew.
4)fried chips and cashews.
5)Parsi style fried prawns.
6)Dhanshak and brown rice.
7)cucumber and mint salad.
8)Salli ghosht.
9)Chicken Pulav
10)Dal poli and Kopra pak.
11) Orange infused Caramel Custard.
parsis don’t take their food lightly. There is almost an intense obsession with it. The quiet Parsi writer Rohinton Mistry makes a reference, in fact, many references to Parsi food in his books, A Fine Balance, Family Matters and Such A Long Journey. He writes, “Someone chuckled loudly that where Parsis were concerned, food was number one, conversation came second.” Mahrukh Mogrelia a Mumbai -born Parsi of the community in the city, agrees. “Our food is definitely on the heavy side; it’s tasty. As a community we love to eat and be merry.”
For a community that loves its legendary feasts, and numbers around 200 in the city, it’s surprising that there is no restaurant serving Parsi cuisine , (best parsi cuisine) till now ...
To understand Parsi food, it’s imperative to know what goes into it; the integral components. Meats, lentils and eggs claim first place. Fish and desserts come second. Occasionally, these positions are interchangeable. But what usually come last are the vegetables that they jazz up, from time to time, with eggs. It’s perhaps the only way they’ll consume their veggies! That isn’t to say that the vegetarians are ignored
For a community that loves its legendary feasts, and numbers around 200 in the city, it’s surprising that there is no restaurant serving Parsi cuisine , (best parsi cuisine) till now ...
To understand Parsi food, it’s imperative to know what goes into it; the integral components. Meats, lentils and eggs claim first place. Fish and desserts come second. Occasionally, these positions are interchangeable. But what usually come last are the vegetables that they jazz up, from time to time, with eggs. It’s perhaps the only way they’ll consume their veggies! That isn’t to say that the vegetarians are ignored
With few religious restrictions in diet (fasting, which can be a religious exercise for some, is almost unheard of in this community), Parsis have experimented with and dissected recipes to the hilt, while adopting the many cultures and cuisines around them. Take for example the eggs: there’s akuri, a spicy scrambled egg dish that resembles the humble egg bhurji. Put a spin on it and y a M -born Parsi of the community in the city, agrees. “Our food is definitely on the heavy side; it’s tasty. As a community we love to eat and be merry.”s its appearance in dishes such as sali boti, sali murghi and sali par eeda. Potatoes were introduced to India by the Portuguese through Spanish explorers and the Parsis adopted it along with practices such as adding vinegar to balance the sweetness of Gujarati cuisine, which was again borrowed.
“The Iranian influence is seen in the meat and chicken dishes cooked with vegetables... Dhan sakh, the best known of Parsi dishes has probably evolved from the Iranian khoreste esfannaj, a dish cooked with meat, lentils and spinach... The flavour of rose water in most Parsi sweets — rao, sev, falooda, and in their murambas and sherbets, has its origin in Iran...”
But why did it take so long to open a Parsi home dining experience in city like mumbai .... i asked mahrukh... yes finally she did it.When Mahrukh Mogrelia is your Host, you can expect an early Christmas. Her beautiful home, delectable food and generous hospitality made sure we kept asking for more, course after course. Like a mother feeds her kids, she kept feeding us often third helpings. We were not complaining; we just loosened our belts and continued with even more enthusiasm..
To book your next meal with Mahrukh, email hello@indianfoodtrail.com or Call/Whatsapp +919920150502.
To book your next meal with Mahrukh, email hello@indianfoodtrail.com or Call/Whatsapp +919920150502.
#indianfoodtrail #cuisinesculturesconversations #parsicuisine #parsifood#hostmahrukh #iftfoodambassador #ifthostinmumbai #salligosht #dhansak#dalnipori #lagannuachar #raspberrysoda #parsihospitality #eatlikeaparsi#bawalog #homecooked #gharkakhana #foodkarma #mealforameal
However, today the market for home-dining experiences is fast picking up, it is especially strong in Europe. There are players like EatWith aggregate home-dining experiences from different parts of Europe and Australia. The concept is slowly catching wind in India as well.
For a community that loves its legendary feasts, and numbers around 200 in the city, it’s surprising that there is no restaurant serving Parsi cuisine , (best parsi cuisine) till now ...
To understand Parsi food, it’s imperative to know what goes into it; the integral components. Meats, lentils and eggs claim first place. Fish and desserts come second. Occasionally, these positions are interchangeable. But what usually come last are the vegetables that they jazz up, from time to time, with eggs. It’s perhaps the only way they’ll consume their veggies! That isn’t to say that the vegetarians are ignored
With few religious restrictions in diet (fasting, which can be a religious exercise for some, is almost unheard of in this community), Parsis have experimented with and dissected recipes to the hilt, while adopting the many cultures and cuisines around them. Take for example the eggs: there’s akuri, a spicy scrambled egg dish that resembles the humble egg bhurji. Put a spin on it and y a M -born Parsi of the community in the city, agrees. “Our food is definitely on the heavy side; it’s tasty. As a community we love to eat and be merry.”s its appearance in dishes such as sali boti, sali murghi and sali par eeda. Potatoes were introduced to India by the Portuguese through Spanish explorers and the Parsis adopted it along with practices such as adding vinegar to balance the sweetness of Gujarati cuisine, which was again borrowed.
“The Iranian influence is seen in the meat and chicken dishes cooked with vegetables... Dhan sakh, the best known of Parsi dishes has probably evolved from the Iranian khoreste esfannaj, a dish cooked with meat, lentils and spinach... The flavour of rose water in most Parsi sweets — rao, sev, falooda, and in their murambas and sherbets, has its origin in Iran...”
But why did it take so long to open a Parsi home dining experience in city like mumbai .... i asked mahrukh... yes finally she did it.When Mahrukh Mogrelia is your Host, you can expect an early Christmas. Her beautiful home, delectable food and generous hospitality made sure we kept asking for more, course after course. Like a mother feeds her kids, she kept feeding us often third helpings. We were not complaining; we just loosened our belts and continued with even more enthusiasm..
To book your next meal with Mahrukh, email hello@indianfoodtrail.com or Call/Whatsapp +919920150502.
To book your next meal with Mahrukh, email hello@indianfoodtrail.com or Call/Whatsapp +919920150502.
#indianfoodtrail #cuisinesculturesconversations #parsicuisine #parsifood#hostmahrukh #iftfoodambassador #ifthostinmumbai #salligosht #dhansak#dalnipori #lagannuachar #raspberrysoda #parsihospitality #eatlikeaparsi#bawalog #homecooked #gharkakhana #foodkarma #mealforameal
However, today the market for home-dining experiences is fast picking up, it is especially strong in Europe. There are players like EatWith aggregate home-dining experiences from different parts of Europe and Australia. The concept is slowly catching wind in India as well.
.What more can you ask for on a weekend lunch! Totally worth it. There is good food,then there is food which feels divine,this was i felt, liked it.
To book your next meal with Mahrukh, email hello@indianfoodtrail.com or Call/Whatsapp +919920150502.
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