Chef Anahita Dhondy began her culinary journey at a young age, learning the basics of traditional Parsi cuisine from her mother.
In 2013, she went on to open SodaBottleOpenerWala, which aimed to revive the forgotten flavours of Parsi food for a modern audience. Today, Dhondy is internationally recognised for her efforts in preserving Parsi culinary heritage by championing lost recipes and promoting traditional ingredients that are sustainable, affordable, and nutritious.
In an exclusive conversation with Outlook Traveller Eats, Dhondy shares one of her cherished recipes: Kid Gosht Masala. “It’s a succulent white mutton curry made with cashews, lamb, and garam masala,” she says. The dish is built on a base of creamy cashew paste and enriched with the aromas of nutmeg and cardamom, giving it a velvety texture and fragrant depth.
A treasured family recipe passed down from her mother, Kid Gosht Masala is traditionally prepared during Navroz, the Parsi New Year, as part of a celebratory family feast. “This recipe holds a special place in our hearts and kitchens—it symbolises both the richness of Parsi culture and the strength of our family bonds,” Dhondy explains.
Infused with the warmth of cashews, coconut milk, and Indian spices, this wholesome dish is a vibrant blend of heritage and comfort. “An ideal curry for the monsoon season, it’s a nourishing Parsi classic that comforts and satisfies with every spoonful,” she adds.
