:+:
:+:
One week’s menu featured the “Melting Pot of Gujarat,” focusing on India’s northwest coast. The four entree selections included Parsi Chicken with Organic Turkish Apricots, Sarka Dhhal (a red lentil dish), Patia Seafood Curry and Sambhar Vegetables.
Read On….
If you liked this article, you may also be interested in
Parsi Cooking in New Zealand : At Half Moon Bay Restaurant and Fun...
Cyrus Todiwala: Master Chef in conversation : To understand the implications of t...
Britannia Restaurant : Berry berry good
The eatery stil...
Jimmy Boy: A restaurant review : Dhoomketu @ 22nd Floor writes a gre...
Leave a reply