Parsis: The Zoroastrians of India Pakistan and The World

Valley’s first East Indian restaurant keeping tables full

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.

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