By the way....

Last week Sayanee, our team's graphic designer, a 'bong' our default food consultant... got a reference for this parsee joint called "By the way".
Unlike regular parsee place which "maintain" their 50's set up, this joint was very posh. 'By the way' as upped its decor to create a contemporary look, along with upping its prices.
As the four of us carefully scanned the menu, in order to optimize our order, but even before we d finalised the waiter has a suggestion about taking a "Lagan" Style meal consisting of 3 courses, Mutton Cutlet, Patra ne machi, Sali chicken, Dhansak & brown Rice and of course lagan nu custrad.

Spread was too delicious to not consider a replication:

• 1Fish Pompfert
• 1/2 cup Coconut, grated
• 1 bunch Mint Leaves
• 1 bunch Coriander Leaves
• 10 Green Chilies
• 10 Cloves Garlic
• 1 tsp Sugar
• 1 large Onion
• 2 tbsp Cumin Seeds
• 2 Lemon
• 2 tbsp Ghee
• Banana Leaves
• Salt to taste

How to make Patrani Machi:
• In the mixer jar, add mint, coriander leaves, grated coconut, chilies, garlic, sugar, onion, cumin seeds and salt. Grind it until it turns into a fine paste.
• Clean the fishes and slice them both to get 4 pieces.
• Apply the above made chutney to the fish piece and sprinkle lemon juice over it.
• Now, cut the banana leaves in such a way that it is big enough to wrap each fish piece properly.
• Heat the leaves on both the sides and wrap it up. Thereafter, tie it with a string.
• Now, grease the baking tin and place the fish in it. Pour some ghee over each piece and allow it to bake for about 15 minutes.
• Your patrani machhi is ready to be served!!

And of course and the end of the meal, we were pleasantly see only a bill of Rs 1000/- among four of us, thanks to waiters recommendation of a meal plan :-)