The ancient festival of Navroz (or Nowruz, meaning ‘new day’ in Persian) is of utmost importance at Dishoom for many reasons.
ABOVE: The Faravahar is an ancient symbol of the Zoroastrian faith
This joyful celebration brings people together to give gifts and cook fabulous feasts. It is also wonderfully diverse, and celebrated by multiple communities and faiths around the world. Most notably: the Irani Zoroastrians behind Bombay’s cherished Irani cafés, from whom we draw our continued inspiration. While most Zoroastrians celebrate Navroz at the spring equinox in March, the Parsi community in India follows the Shahenshahi calendar, which celebrates the new year in August.
In homage to their time-honoured traditions, we mark Navroz in March and in August with a festive special – and as always, by offering a shared space for everyone, from every walk of life, to gather and break bread. May the fresh start bring you and your loved ones a peaceful and prosperous year ahead. Happy New Year.
Dishes to delight
Parsi classics and café specials
At the centre of any good Parsi New Year is food. Traditional dishes and family favourites laden tables with prosperity and renewal, rounded off with pleasing sweets.
In honour of these traditions, Dishoom chef-wallas will be cooking up café classics alongside a limited Navroz special.
Humble recommendations below:
ABOVE: Our limited-edition Navroz special – Pista Gulshirin
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Our limited-edition Navroz special – Pista Gulshirin
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Our limited-edition Navroz special – Pista Gulshirin
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Our limited-edition Navroz special – Pista Gulshirin
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
Navroz Special Pista Gulshirin:— Cream-cake of Parsi renewal. Delicate layers of soft sponge and airiest pistachio cream, topped with a celebration of pistachios (pista), dried rose petals (gul) and chikki (nut brittle). Sweetest prosperity beckons.
Available Monday 16th to Sunday 29th March, every day from 12pm.
Prawn Pathia:— Most celebratory dish, befitting for auspicious occasions. Succulent prawns are marinated overnight in ginger, garlic and lime juice, lightly charred by the grill then nestled in a fiery-sweet-tangy tomato masala. All is accompanied with an onion salad for freshness and Roomali Roti for mopping. Best when shared. Available at selected cafés.
Keema Per Edu:— A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. Served with home-made buns. Available for breakfast.
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recipe
Roya Shariat’s Kuku Sabzi
Persian egg frittatas are brightened with a plentitude of fragrant herbs. Individual cups make for seamless sharing.
