The Great India Trip- A Parsi Treat @ Jimmy Boy (Mumbai)

As many of you may have known, I was out of town from 15th Dec to the 2nd of Jan, as I was spending my holidays in India. Well, this time it wasn't the traditional Kerala visit, but was more towards the Northern side of India. Therefore, we visited Mumbai, Bhilai and Hyderabad, and as with every trip to India, my tummy was treated to all sorts of tasty delights! Therefore, this post will be about one of my experiences with the food I got a chance to eat in India.  

When we arrived at Mumbai, we were told about the great Parsi population, and their culture, religion and most importantly, the Parsi food. With Parsi restaurant chains all over this buzzing city, and with recommendations from friends and family, we had to try out Parsi food, and in particular "Jimmy Boy" which was recommended by my aunt in Mumbai.

For those who do not know about who Parsis are; Parsis are a group of followers in India that follow the teachings Iranian prophet Zoroaster. The origin of Parsis are in the concentrated areas in and around Iran and with the majority of Parsis residing in Mumbai, a whole new culture was brought into this city. Although Parsis tend to be more private amongst themselves in their beliefs and faith, Parsi culture such as Parsi food is common in cities like Mumbai. 

Jimmy Boy is one of the many restaurants located in the touristy area of Colaba, South Mumbai, in the heart of the Colaba Causeway

Tarelli Fish (Pomfret)

The Tarelli Fish ($13*) is the name for a pomfret fish. This pomfret fish was not served the way you would expect in Western restaurants, but wonderfully wrapped in a banana leaf. This banana leaf serves a double purpose. One, to keep the fish wonderfully moist whilst the entire cooking process, and secondly, to add extra flavour to the fish. The rub, as you may see in the above photo is indeed a light and simple coriander rub. However, these simple ingredients didn't reflect badly on the flavour. In fact, the fish was extremely flavoursome, and I thoroughly enjoyed it.

The fish was incredibly moist, and the moment I unravelled this parcel, the most wonderful smell tingled my nose. The simple yet delicious coriander rub was wonderfully light, refreshing and gave a subtle citrus-y kick, an ever classic flavour that goes perfectly with any fish. After this dish I thought about how such simple ingredients can produce such wonders. This dish was definitely one to try and perhaps one of the best fish I have eaten till date.

Rating- 4.8/5 

Jardaloo Salli Boti

   
The Jardaloo Salli Boti ($6.80*) is a truly classic Parsi dish, blending both traditional Indian and Parsi flavours. It is basically a delicious mutton (or lamb; mutton in this case) curry with the mutton being served as small boneless chunks topped off with crispy shoestring potatoes known as the 'salli'. 

The curry itself holds a mouthwatering Indian-Parsi blend of spices and aromatics. The Parsi ingredients such as apricots, which is the jardaloo, the red wine vinegar and sugar blends wonderfully with the classic Indian spices of chilli powder, garam masala etc. This curry was brilliant as these rather strange combinations, which Indians wouldn't use in a traditional curry such as red wine vinegar and sugar seemed to work extremely well with the Indian spices. The apricots gave the curry a dry, sweet chewiness that was balanced with the acidity of the red wine, and the spices gave the curry a kick! However, I was not pleased with the mutton itself as it was rather dry and sometimes chewy. However, a classic blend of Parsi ingreidents with Indian spices, topped off by the crispy potatoes brought about an orchestra of textures in my taste buds, making this dish a one I would come back for.

Rating- 4/5 

Mutton Dhansak

  Yes, we were certainly not done with the Salli Boti! The Mutton Dhansak ($7.20*) is yet another Parsi classic dish and as simple as it may look, the amount of flavour in a dhansak is amazing. The rice as you would notice, is brown in colour, because the rice has been caramelized with wonderful aromatic spices after it was cooked. I quite enjoyed the rice has it has the roasty and robust flavours brought out due to its caramelization. As I mentioned earlier, Parsis enjoy using sugar, which is quite evident in the Salli Boti, and also in this dish. The mutton curry is basically stewed lentils and meat, flavoured in Indian spices caramelized in jaggery, or brown sugar, balancing out the flavours and giving the curry a tangy and mild taste. However, I was not too pleased with the curry as the seasoning was certainly too less, it definitely needed more salt, and the spices just couldn't be tasted and the dish lacked its kick, which could have been wonderfully brought out if executed well. 

Rating- 3.5/5  

*DISCLAIMER: Prices of the dishes denoted in the asterisk are in Indian Rupees and converted into SGD based on an approximation in the current exchange rate. The conversion rate is likely to change in the future, therefore these prices will also fluctuate.

So this brings me to the end of this post, and I hope I gave you guys a valuable insight into Parsi cuisine, and the methods and ingredients they use. Jimmy Boy was a great experience and an eye opener to both myself and my family into Parsi cuisine, and the whole story behind how Parsi's came to Mumbai and other parts of India, and how Parsi cuisine was influenced by Indian spices and herbs and the other way round as well. It's amazing when Parsi ingredients such as dried fruits, nuts and fenugreek blends with Indian spices to create unique dishes. Parsi cuisine is a truly unique and wonderful cuisine and I would highly recommend you to try it.

I hope you guys enjoyed this post after a long time, and I hope you guys still continue to support me and follow my blog. I will try to post as often as I can in my hectic schedule filled with exams and deadlines. Also, Gong Xi Fa Cai to all, and have a prosperous CNY!