I ordered for Parsi style bheja cutlace from my favourite home chef, Mahrukh Mogrelia of @mahrukhskitchen today.
K had once told me that cutlace pav was a very common Parsi breakfast combination.
I stepped out and walked down a couple of lanes to buy a couple of pavs. We had multigrain sourdough bread at home. Having that with the cutlace would have been a travesty.
I hadn’t taken my umbrella and phone with me. Thankfully it began to rain only after I returned.
I heated a couple of cutlace on a tava along with the pav.
I asked K whether one should stuff the cutlet into pav, vada pav style. Or have it alongside.
‘I have no idea. You know better about Parsi food customs than me,’ she replied. ‘We didn’t waste stomach space on pav in our house. We would go straight for the protein rather than carbs.’
The protein in this case, if we can call goat’s brain that, was as smooth as butter, delicately and yet astutely spiced. The cutlet was fried perfectly. The egg coating was lacey (hence the word cutlace and not cutlet).
It was a perfect rainy day breakfast. Oh, I had the pav too. I had worked hard to get it!
What was your Sunday breakfast like?
