Lagan No Saas

The peace, tranquillity and oneness with Ahura Mazda that we experience when we gaze upon an atash is an inexplicable feeling. The silhouette of the aesthetic Afarganyu with the warm burning pile of sukhad topped by the glory of our very alive and sacred Atash is a special image in our hearts and minds.

We at Parsi Khabar wish to bring you an opportunity to replicate this feeling on a small scale with our custom hand made porcelain glazed tea light holders bearing the Afarganiu and Atash. A candle inside the holder lights up the translucent design on the surface resulting in an intensely heartwarming image. Bring one into your personal spaces and enjoy the effect that light has on your senses. You’ll see the Atash come alive in your own homes.

Slices of fish cooked in a gently spiced sweet and sour sauce and usually served at weddings. Also a favourite served with khichdee.


  • 450 g (1 lb) pomfret, surmai or Indian salmon (rawas) cut in slices 2 cm (¾ inch) thick,
    2 medium onions, finely sliced,
    2 tablespoons finely chopped fresh coriander,
    3 green chillies, finely chopped,
    1 green chilli, slit,
    6 cloves garlic, finely chopped (¾ teaspoon),
    ¼ teaspoon cumin seeds, slightly pounded, or cumin seed powder,
    2 dessertspoons flour,
    2¼ teaspoons salt,
    6 cherry tomatoes,
    2 cups water,
    1 tablespoon vinegar,
    1 tablespoon Worcestershire sauce,
    ½ tablespoon sugar,
    1 egg, (blend the vinegar, Worcestershire sauce, sugar and egg in a bowl),
    3 tablespoons vegetable oil
  • Method
    1 In a pan, heat oil and fry onion till soft and yellow (not brown). Drain excess oil.

    2 Add coriander, chopped green chillies, slit green chilli, garlic and cumin seeds. Blend well and cook on low heat for 5 minutes.

    3 Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to a boil, add 1 teaspoon salt and simmer, covered, on lowe heat for 10 minutes.

    4 Add slices of fish, tomatoes and 1¼ teaspoons salt and continue cooking till fish is cooked.

    5 Let fish cool then add mixture of vinegar, Worcestershire sauce, sugar and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan again on heat and cook 5 minutes longer before serving.

    Serves 4

    Recipe by Jeroo Mehta in the Mumbai Mirror