Britannia Restaurant - Revision history

Pdewan: /* Flying fish and other tales */

2013-07-29T13:16:32Z

‎Flying fish and other tales

Pdewan: /* ‘High-Class restaurant’ */

2013-07-29T13:15:10Z

‎‘High-Class restaurant’

Pdewan at 13:05, 29 July 2013

2013-07-29T13:05:22Z

Pdewan: /* History */

2013-07-28T22:03:59Z

‎History

Pdewan: /* Britannia Restaurant */

2013-07-28T22:00:23Z

‎Britannia Restaurant

Pdewan: /* Zereshk Pilao */

2013-07-28T21:56:03Z

‎Zereshk Pilao

Pdewan: /* Berry berry good */

2013-07-28T21:55:37Z

‎Berry berry good

Pdewan: /* Zereshk Pilao */

2013-07-28T21:53:54Z

‎Zereshk Pilao

Pdewan: /* The sincerest form of flattery */

2013-07-28T21:52:44Z

‎The sincerest form of flattery

Pdewan: /* History */

2013-07-28T21:37:25Z

‎History

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 A few modern amenities like a phone and the five-foot odd stacks of air-tight containers, aluminum foil boxes and other packaging paraphernalia have been added and help Britannia run a thriving home-delivery business in South Mumbai.
-==Flying fish and other tales==
+===‘High-Class restaurant’===
 ===Taken away over the seas===
 Boman Kohinoor, who inherited the restaurant from his father Rashid, talks about a lady from Singapore who has been visiting for over a decade now. She loves to go back with large numbers of her favorite dishes like sali boti (mutton gravy with crispy fries) and dhansak (chicken or mutton in a lentil gravy), which the family relishes over weeks.
@@ Line 50: / Line 75: @@
 Part of Britannia’s charm is its legacy and also the widespread attention it has received from the local and international media. It is not uncommon for locals, travelers and tourists to walk in with copies of articles that might have appeared in a French gourmet magazine or a local daily, clippings that Boman Kohinoor digs out from his dusty file and shows us.
 ===100 chapatis, please===
 Even the humble, basic chapati from Britannia enjoys international acclaim. Patrons are agog over their melt-in-the-mouth quality. Boman Kohinoor recounts the story of an NRI in London from a few years ago. The gentleman requested an Air India air hostess who used to fly the Mumbai-London sector to carry about 100 chapatis every week for him. Britannia’s air-tight parceled chapatis arrived at Heathrow, without fail, every week, for seven months. After which, either the lady’s route changed or their relationship ended, possibly over the chapatis.
 Romin, Boman’s younger son and the chef, is also befuddled at the popularity of the chapatis. "We use whole wheat and make them just as the Parsis do," he says. In fact, he insists, the chapatis, dhansak and fish patra taste just as they would at a Parsi wedding.
-===Transitions===
-Centurion in the making?
 ==A recipe==
 Here’s an authentic Britannia recipe for posterity, and a gravy-stained page of Mumbai history.

← Older revision		Revision as of 13:15, 29 July 2013
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	Today, queues of hungry corporate types from Ballard Estate fill a humble room with peeling pistachio walls, dated New Year paraphernalia, Madras-checked table cloths and a troop of dusty ceiling fans, and are served with an efficiency that’s unbeatable.		Today, queues of hungry corporate types from Ballard Estate fill a humble room with peeling pistachio walls, dated New Year paraphernalia, Madras-checked table cloths and a troop of dusty ceiling fans, and are served with an efficiency that’s unbeatable.
−	~~===‘High-Class restaurant’===~~
−	~~The signboard outside that reads ‘High-Class restaurant’ may seem misplaced, but as junior Kohinoor chips in, there were once Italian marble-top tables and Japanese-built cabinetry.~~
−
−	~~The imported Polish bentwood chairs are all that remain of the time.~~
−
−	Repairs are always imminent but long-standing family courtroom drama ensures postponement. “When customers raise their eyebrows at the damp walls and peeling ceilings, I tell them its MF Husain’s work,” smiles Kohinoor.
−
−	~~Kohinoor Sr still personally takes orders. He will admonish you if you don’t eat a stomach full and lapses into poetry of the Romantics if he is so inclined.~~
−
−	~~Sip away at a Pallonji Rasberry drink and give in to the temptation of the velvety caramel custard; Britannia is a bite-sized piece of the city’s history.~~
−
	=Berry pulao=		=Berry pulao=

← Older revision		Revision as of 13:05, 29 July 2013
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		+	[[File: britannia.jpg\|\|frame\|500px]]
	{\| class="wikitable"		{\| class="wikitable"
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 =History=
 Britannia restaurant: Flying food and other Parsi tales
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 Step 4: Uncover the dish and let it to simmer in low flame for another thirty minutes until the chicken is soft and tender.
 Step 5: In a deep plate, place the chicken and arrange a nice, thick layer of potato sticks around the edges. Serve piping hot with juicy lime wedges and onion.
 =Berry berry good=

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 [[Category:Name|Alphabet]]
-=Britannia Restaurant=
+=Britannia & Co.Restaurant, Mumbai=
-Britannia & Company Restaurant,  11 Sprott Rd., Ballard Estate, near Fort; tel +91 (0) 22 22615264
+Britannia & Co. Restaurant,  11 Sprott Rd., Ballard Estate, near Fort; tel +91 (0) 22 22615264
 From the archives of [http://parsikhabar.net/archives/ ParsiKhabar]
 =History=

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 Though the dish has become synonymous with Britannia and Company Restaurant, the 13-year-old Parsi restaurant, Jimmy Boy [estd 1999], at Fort, has also included it on its menu. "Berry Pulao is one of the most popular dishes on our menu. We prepare our own version of the Persian dish with imported berries from Iran," said Sherzad Irani, manager of the restaurant. "We have had customers pack and carry the dish for relatives in Delhi and Kolkata," he said.
 = Zereshk Pilao=
-The Iranian Pilao: Berry at its Best [The town cousin of the Berry Pilao. Zereshk is NOT served at Britannia]
+The Iranian Pilao: Berry at its Best
 By Javed Gaya / DNA India

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 The eatery still maintains its worth with a menu card right out of Iran.
-You’ll never know what the fuss is about until you actually eat here. This Parsi-Irani eatery [estd. 1925] is worth its wait in barberry berries. Why them? Because they are the imported ingredients that go into making what Britannia is most revered for… its zesty Persian berry pulav (Zereshk polow).
+You’ll never know what the fuss is about until you actually eat here. This Parsi-Irani eatery  is worth its wait in barberry berries. Why them? Because they are the imported ingredients that go into making what Britannia is most revered for… its zesty Persian berry pulav (Zereshk polow).
 Most people come to Britannia to consume one of three things — the mutton Sali boti, the dhansak and the berry pulav.

← Older revision		Revision as of 21:52, 28 July 2013
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	===The sincerest form of flattery===		===The sincerest form of flattery===
	Though the dish has become synonymous with Britannia and Company Restaurant, the 13-year-old Parsi restaurant, Jimmy Boy [estd 1999], at Fort, has also included it on its menu. "Berry Pulao is one of the most popular dishes on our menu. We prepare our own version of the Persian dish with imported berries from Iran," said Sherzad Irani, manager of the restaurant. "We have had customers pack and carry the dish for relatives in Delhi and Kolkata," he said.		Though the dish has become synonymous with Britannia and Company Restaurant, the 13-year-old Parsi restaurant, Jimmy Boy [estd 1999], at Fort, has also included it on its menu. "Berry Pulao is one of the most popular dishes on our menu. We prepare our own version of the Persian dish with imported berries from Iran," said Sherzad Irani, manager of the restaurant. "We have had customers pack and carry the dish for relatives in Delhi and Kolkata," he said.
		+	= Zereshk Pilao=
		+	The Iranian Pilao: Berry at its Best [The town cousin of the Berry Pilao]
		+
		+	By Javed Gaya / DNA India
		+
		+	Food and Drink By arzan sam wadia / February 1, 2010
		+
		+	The Zereshk Pilao is one of the most stunning rice dishes one can possibly serve. The dish has a warm ruby glow with the burberries studding the rice with colour and the saffron with fragrance. This gives this Pilao a superiority and magnificence that is not easily replicated. It is one of the great dishes of Iran and many unfamiliar with Iranian cuisine will only have heard of it through the iconic berry pilao served at Britannia, the last of the great Irani restaurants in Mumbai at Ballard Estate.
		+
		+	What are the berries? The barberries belong more to the family of decorative plants, rather than berries for eating. They were traditionally used in medieval English cooking until about the 18th century and abandoned because the plant was considered a carrier of mildew and other diseases. In Iran it is widely regarded as a delightful addition to pilaos and stews, giving the dishes a biting tart flavour.
		+
		+	Britannia combines contemporary Persian ingredients like the Zeresht with contemporary Parsi cooking, the patra ni machhi, dhansak; dishes that owe little to the Persian heritage.Even the Pilao is different in that it is not cooked in the Persian style.Traditionally, the Persians would cook the meat separately, and the spices would be used sparingly; cumin, for garnishing, otherwise the mainstay being chillies, garlic, seasoning and saffron making it, too bland for Indian taste.The Britannia’s chicken pilao with berries, is cooked like a traditional Indian pilao with the rice and chicken mixed and with Indian spices making it quite unlike the Persian original.Different, but enjoyable and at least one gets a chance to eat the berries and have a whiff of an otherwise great cuisine