Parsi Pâté

Kaleji No Pate

Preparation info

  • Serves

    10 to 12

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Parsi hostesses love morsels of brightly spiced chicken liver served on toast. This pâté gives you the same effect with no last-minute fuss. The technique may be French in origin, but the taste is authentically Indian. The pâté can be spread on toast or on oven-crisped whole wheat tortilla or pita triangles. If it’s a do-it-yourself arrangement, set out a bowl of Allium Confit warmed with a touch of cayenne pepper. If you