Bharuchi Akuri; (top) the spread at Eden Pavilion. Pictures by Rashbehari Das

Does the thought of Parsi cuisine make your mouth water for a dish of spicy Dhansak? It’s time to treat yourself to traditional Dhansak, kebabs and fish curries at the Parsi food festival at ITC Sonar’s Eden Pavilion. On till September 4, the festival aims to create awareness on these lesser-known Zoroastrian culinary treasures.

The buffet menu features the classic Gosh-Nu-Dhansak Ne Kebab that has pieces of meat slow-cooked in toor dal served on a bed of caramelised rice, Khara Papeta (potatoes cooked in tomato gravy) and Saas Ni Machhi for fish lovers. For a sweet ending, relish the nutty Lagan Nu Custard (milk, egg and nutmeg baked on slow fire) or Sev (roasted vermicelli fried in ghee with sugar, dry fruits and chironji seeds). The dinner-only buffet is priced at Rs 1,500 (taxes extra).

The star hotel’s chef shares a kitchen recipe for t2 readers to rustle up at home.

Bharuchi Akuri

Ingredients

Eggs 2

Ghee 20ml

Crushed cashewnuts 10g

Black raisins 10g

Full cream 20ml

Fine potato straws 10g

Method

1. Heat the ghee on a low flame and add the beaten eggs.

2. Once the eggs are partially cooked, take it off the flame.

3. Add the crushed cashew, black raisins and full cream to the eggs and stir well.

4. Finally, add the fine straws of potato and serve hot.