Page 134 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | BOMBAY DUCK

Whole red tomatoes Sliced onion

Chopped spring onion Chopped onion

bombils at this stage, nice and crispy, make with browning the onions. There may be In addition to bombils, I also cooked
a perfect snack. Often, bars in Goa serve variations to different recipes but by and up some sukha jhinga which is called
them with drinks. The prestigious Royal large all will require copious amounts of kardi. These are tiny dried shrimps. I
Bombay Yacht Club serves a precious few sliced onions. The two family recipes of developed a taste for this dish when I first
pieces of this plain fried bombil along with mine that I made for you, dear reader, we went to Goa where they call it sukem. It’s
their famous Parsi mutton dhansak in their call, Bombil Pyaaz ki Chutney and Hare delicious. Just sprinkle it generously on
charming dining hall. Most Parsis love Pyaaz ki Bombil. One calls for the regular steaming hot rice, crush some papadum
bombils which they call bombla! onion and the other fresh green spring on it and wallop it with two or three
Once you have reached this point, onions. We use tomatoes in the former different pickles on the side. Or a rasam.
where the bombil looks nice and crispy, and kokum in the latter. But both will have And some solkadi.
the cooking gets easy. You have to then lots of chopped coriander and kadi patta, This is the ultimate rain food for me.
just add the other ingredients starting for sure. Dal Chawal Bombil Kardi!

132 | UPPERCRUST | JUL-SEP 2024