@vinouspleasure Think the menu is still on through next weekend if you can make it. You have all our favorites listed out!
(I was actually thinking about going back with friends who love Parsi food, but I may be maxed out on indian for a while)
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@ninkat itās not supposed to have a sauce, rather it is slathered with a flavorful green chutney (like what youād get as an accompaniment, using mint and cilantro but made thicker through the use of coconut).
The chutney steams into a coating like we had, I just wanted more of it (or a stronger version to flavor the fish better).
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If you say so. I donāt want to get into any silly sali wars, but the ones in the picture appear not to have the slenderness, and therefore the potato chip-ey crunch, that every other sali Iāve ever had has had. And Iāve had a lot of sali at Parsi/Irani restaurants, Parsi homes, and Parsi clubs.
And yet.
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Lucky you werenāt at this dinner, as it obviously wouldāve offended you terribly. Bullet, dodged!
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Iāve had some responses to my original query, but none has addressed the food content of my question:
- Were the āpotato sticksā matchstick thin, and as crisp as potato chips?
- Was the ākulfiā made with reduced milk?
This is a food site, and food questions deserve food answers.
Asked and answered.
Look familiar?
Alsoā¦
I would say they were matchstick size. I now understand that this was iconic and not merely a random choice of garnish.
As for the kulfi, their regular kulfi is described as being made with evaporated (reduced) milk. Most likely the rest week kulfi is also.
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Thanks for the straight answers on both counts. Yes, sali is iconic. Thereās even a recipe just for it (where itās described as potato straws) in the British/Parsi cookbook I referred to above.
