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 all the joy in the world, and a peaceful and prosperous year ahead. Happy New Year.
Dishes to delight
Our special dish, in honour of Parsi New Year this August
Families gather around to celebrate Parsi New Year, and at the centre of it all is food. Traditional dishes sit alongside family favourites, and the meal is rounded off with sweets to signify joy for the new year. Dishoom chef-wallas will be cooking up café classics and a beloved Parsi New Year special to celebrate and savour this Navroz.
Humble recommendations below:
ABOVE: Herby, zesty, coconut-steamed celebratory delight
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Herby, zesty, coconut-steamed celebratory delight
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Herby, zesty, coconut-steamed celebratory delight
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
ABOVE: Herby, zesty, coconut-steamed celebratory delight
ABOVE: Keema Per Edu
ABOVE: Comforting Prawn Pathia
Patrani Macchi:— Our Parsi New Year special is a flavourful celebratory dish of Persian and Indian qualities. A fillet of bream is generously marinated in coconut, green herbs, chillies and other aromatics, then wrapped between banana leaves and softly steamed. Much zing with red onion salad and a squeeze of lemon.
Available 12pm onwards, until Sunday 24th August.
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.
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.
An Irani café version of a knickerbocker glory
Celebrate sweetly with Falooda
For those celebrating at home, this first-class Navroz recipe will add a sweet finish to all sorts of celebratory feasting.
See recipe