Fish in Banana Leaves with Green Chutney

It has become a recent tradition associated with Parsi cooking to boast of its speciality of fish in banana leaves.

Being a blend of two cuisines, Indian and Persian, the tikhi (spicy) green coconut chutney and the use of banana leaves to cook in, is adopted and adapted from India. Blending the chutney to be Khati-Mithi (sour-sweet) is from our Persian roots.

Perfection in all Parsi Food is dependent on the fine balance of spicy, sweet and sour – tikhu khatu nay mithu. Long