What's Happening?
Maryam Jillani, while researching for her cookbook 'Pakistan,' discovered a Parsi dish featuring white fish steamed in packets with a coconut-herb chutney. This dish, popular among the Parsi community, is characterized by its blend of sweet, bitter, sour,
and mild flavors. Jillani learned the recipe from Zarnak Sidhwa, a renowned Parsi chef in Pakistan. The dish traditionally uses banana leaves for steaming, but Jillani's adaptation allows for aluminum foil as a substitute.
Why It's Important?
The inclusion of this Parsi dish in Jillani's cookbook highlights the cultural and culinary diversity within Pakistan. It showcases the influence of the Parsi community, which, despite its small size, has a significant impact on local cuisine. This recipe not only preserves traditional cooking methods but also introduces them to a broader audience, fostering cultural appreciation and culinary exploration.