Parsi cuisine is popular for its delicious amalgamation of both pleasure and heritage. Lower Parel’s award-winning restaurant, London Taxi, through its Incubator Program, envisioned a support system that would help small food businesses and entrepreneurs to set up their dream delivery services.
Taking this a step further, and adding flavour to their well-developed initiative, their food offerings play on innovation, modern fusion and unique culinary delights.
Bringing this idea to life, Bawa Bao Company, helmed by Chef Farnaz Dandiwala, is the newest addition to the London Taxi stable.
“Parsis generally eat most of their food with bread. Baos are currently the highest moving bread in dining and delivery across our restaurants. We came up with a unique concept of pairing this cuisine with baos making them easy to eat, flavourful and surprising,” say founders Pawan and Dhaval.
Parsi fusion baos are not available on any other menu, and the delicious assortment of dishes by Chef Farnaz include homemade recipes that remain true to their traditional roots but reveal contemporary nuances.
Chef Farnaz, who took on this entrepreneurial journey with food in the midst of the pandemic, is known for her unconventional flavours and a stellar menu of popular favourites like the Dhansak the Salli Boti and Kolmi-no-patio, with an emphasis on sweet and sour notes, and are all lusciously wrapped in fresh baos -- a unique combination but a nod to the idea of adaptation, a defining feature of Parsi food.
“Parsi cuisine is an eclectic mix of hot and sweet, spice and nice. The recipes use varied ingredients that are a treat to the palate. Any tourist or resident in Mumbai cannot miss the experience of devouring these mouth-watering Parsi dishes,” believes Chef Farnaz.
Moreover, staying true to its philosophy of supporting small businesses, promoting entrepreneurship, and fixing the damages done by the pandemic in the F&B business, they have steadily introduced its second culinary brand - The Vegan Party.
Despite the rapid increase in plant-based offerings and cafes, this space finds itself lacking a well-curated Vegan menu that is a blend of global cuisine and local flavours. The Vegan Party has been conceptualized by Dr Rupa Shah, a vegan medical doctor, and founder of Compassion India magazine, with a belief that veganism is about compassion. The vegan choice of life goes beyond just food choices. It means to extend empathy towards all sentient beings and to co-exist with them. The concept is to re-examine our traditional ways of thinking, lifestyle, and food habits and make decisions that coincide with our value systems.
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