Ajoy Joshi loves to share India’s diverse regional and ethnic cuisines with his restaurant guests and cooking class attendees. This classic Parsi dish from north-western India, called Patra ni Macbcbi, uses a spicy green chatni (the Indian name for a fresh relish, from which the English word ‘chutney’ is derived). It adds great flavour to any fish. Wrapping fish in banana leaves before cooking helps to kee
