"Postcards from Persia" by SodaBottleOpenerWala ,Bangalore -

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The Irani Cafe is a symbol of Indo-Persian culture & brotherhood

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About SodaBottleOpenerWala

It is a pioneer in bringing the concept of Parsi food and culture to the people across India. The Olive group owned chain has 8 outlets in Mumbai, Delhi, Bengaluru and Hyderabad.

The ambiance of the quintessential Bombay Irani Café and bar has been replicated in each of its outlets,including the one at the Lavelle Road, Bangalore.

This restaurant has old world charm decor with colonial furniture , the classic black boards , old posters of Indian brands , big glass cookie jars on the open bakery counter, the signature red checkered linen and glass topped tables, old style hanging lamps dimly lighting the whole environ, taking one back to the yesteryear’s Irani cafe ,evoking the nostalgia for a bygone era.

BerryPulav 0402 Fotor My favorite Berry Pulav and one of the Must-haves at SBOW, Bangalore

But here is word of caution for all visitors.Please don’t get shocked or offended by some quirky and stern notice board reminders and even on their menu for the patrons that says

No Talking to Cashier. No Laughing Loudly. No Singing. No Childish Tantrums. No Asking for Recipes. No Feet on Chair. No Flirting. No Flatulence. No Pata Hai Main Kaun Hoon etc

Having served Bangaloreans for over 2 years now with trademark Parsi dishes, some Irani specialties and Bombay style street food, SodaBottleOpenerWala is now hosting month-long Persian special menu fest – Postcards from Persia

(Photo Courtesy: SBOW Facebook page)

The Persian Pop up Menu

Curated by Entertainer and Pop queen of Indian-Greek-Iranian descent, Anaida Parvaneh, along with the chefs at SodaBottleOpenerWala , the menu is showcasing several traditional Persian delicacies, using ingredients sourced from Iran.

Khoresht e Bamiye

We started off with a refreshing Doogh, a Mint and rose petals flavoured Iranian yoghurt drink. While my tea lover friend asked them for the legendary black Irani Chai also known as Sulemani chai in middle east.It was black tea brewed with affection in a porcelain pot,served along with the dates and sugar cubes on the side.

Next to be served was the Persian style yoghurt, best suited for hot summers, the Mast-O-Khiyar, a raita with chopped cucumber, dried mint and rose petals seasoned with sea salt, and the sweetened beetroot yoghurt with rose petals ,the Laboo Burani. It is a cooling summer raita with with iron and antioxidants.

Keeping Anaida’s healthy food commitment, we were served the Anaida’s Healthy Persian Salad or Salad-e-Salamat. I am sure that the soup lovers will enjoy Anaida’s Magic Soup or Anaida’s Soop e Jadooi, a healthy coriander chicken soup with pearl barley, mixed sprouts, turnip, mushroom, carrots and roasted vermicelli, suited for anyone feeling unwell.

While curating this menu,Anaida has created her own version of the Persian delicacies. One of them is the Khoresht e Bamiye , that has ladies fingers cooked in tomato and onions topped with fried eggplant and fine dried fried potatoes. Her other delectable vegetarian creations were the Anaida’s super tasty eggplant roll or Kashk-o-Bademjan and the Dill and Fava Bean Rice or the Baghali Polo .

Fesenjan

We also tried the succulent Kababs like Jujeh Kebob and one of the oldest Persian dishes of fire roasted lamb mince, mildly spiced and served in a naan, Esfahan Beryani. Please Note that no rice is served with this dish.

Also on their menu was the Irani Haleem, prepared using slow cooked lamb and wheat paste from a traditional Iranian recipe and the Iranian chicken stew cooked in pomegranate molasses along with walnuts known as Fesenjan. Do try their Khorak e ghosht or lamb shank slow-cooked in onions, chick peas and mild spices flavoured with Persian black lime among other delicacies.

Khorak e ghosht

The dessert menu for this popup is equally impressive. The selection offers Shirazi Faloodeh or glass noodles in lemon flavoured sweet slush, served cold with ice cream. Shole Zard or ‘yellow flame’, a Persian pudding dating back several thousand years is made of aromatic rice flavoured with saffron and almonds. It was traditionally served at special occasions such as weddings, gatherings or New Year as it is laden with saffron, an exotic and expensive ingredient. Persian Halwa made with wheat flour cooked in ghee and rose water flavoured with cinnamon and nuts is the perfect end to a Persian meal.

About Anaida

She is an Indian entertainer of Indian-Greek-Iranian descent. As one of the India’s first pop singers in 1990s , she has launched 10 albums and a score of singles, in Hindi,Greek, Arabic, English and few Indian languages from the south.

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The menu is available on a’ la carte and as a vegetarian & non-vegetarian Sini – The Persian Journey inspired by the concept of Indian Thalis specially curated for you by Anaida for the entire Persian vegetarian and non-vegetarian experience on a platter.

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