Eat With The Pandits

Kheem Pav, is as quintessentially Bombay as it can get. It is a reflection of the complex flavour that makes Bombay; the myriad smells, textures, and yet so simple.

I must definitely have been a Parsi in my previous birth!

Nothing else can explain my obsession with Parsi cuisine. Nothing! Give me Dhansaak, Bheja cutlets, Salli Boti, Patrani Macchi, Prawn Patia, Mutton Pulao, Lagan nu Custard and I will be a happy puppy.

My love for the community and their brilliant food began right from the Parsi school I attended – Maneckji Cooper. With most of my friends living in the Andheri Parsi Colony, invitations to Navjots and weddings were very frequent. I always made sure my parents took me to each and every one of those. I still remember sitting across those long rectangular tables covered with spotless white tablecloths; cheerful and very generous servers piling Patrani Macchis on my plate. Sigh! It’s been ages since I’ve been to a Parsi wedding!

My father who is also a big Parsi food enthusiast, reinforced my love for this cuisine. Born and bought up in town, a trip there every weekend was his way of connecting us to his childhood, the heritage of Bombay and the wonderful British history it boasted of.  A pit stop at cult Parsi joints like Bostan, Cafe Royal, Naaz, Kayani, Merwan or Britannia  was customary. Kheema Pav was something we always ordered with a few plates of bun maska followed by endless cups of piping hot Irani chai. Those were the days. Nobody makes kheema the way the Parsis do. Period.

With my shopping plans going bust this weekend thanks to lashing rains, I thought of bringing in some happiness with some Kheema Pav. Soft buttery pav with spicy kheema is absolutely sensational in this kind of weather by the way.

Garnish the kheema with fresh coriander and serve with pav fried in butter. Heavenly !