Tuck into delicious Parsi delicacies at this restaurant
Pala Fala, the brand new Parsi restaurant at Worli, is gaining popularity for its authentic Sali Chicken, Mutton Dhansak and Patra Fish. They also serve over 100 other not-so-commonly found Parsi delicacies like mouth-watering Mutton Cutlets, Chicken Cheese Croquettes, an entire section dedicated to egg specialties like Sali Par Eendu, Kheema Par Eendu, Bharuchi Akuri and many other classics. Just when you think that this is by far the most elaborate Parsi restaurant menu you have ever come across, you find over 200 delicacies from other cuisines such as Lebanese, Italian, Mexican, Chinese and Indian. The winner, though, is the Parsi buffet priced at Rs 599 all inclusive (available daily for lunch and dinner) that comprises authentic Parsi wedding food such as unlimited helpings of Chicken Cheese Croquettes, Mutton Cutlets, Sali Chicken, Patra Fish, Chicken or Mutton Dhansak, Chapatis, welcome drinks and Lagan Nu Custard. They also have a multi-cuisine buffet priced at Rs 799 (all inclusive) that has a far larger spread including unlimited pizza, pastas and egg counters.
The restaurant does free home delivery from Churchgate to Bandra (and even further for larger orders) and has several promotional discounts when you order from their website. For suburban patrons who may not be able to travel all the way to Worli, Pala Fala also conducts an exclusive ‘Parsi Sunday Brunch’ with unlimited alcohol by a swimming pool as well as a Parsi Dinner Buffet with unlimited alcohol and karaoke only on Sundays at an upscale venue in Bandra (entry by prior reservation only). There is also good news for Parsis who are bored of the monotonous non air-conditioned ‘baugs’ as wedding and navjote venues as well as for corporates who are constantly on the lookout for new and unique venues for team gatherings and customer events. Pala Fala has exclusive banqueting venues in Bandra and Marine Lines, where they cater for Parsi food and several other Indian and international cuisines for crowds of 50 to 500 people.
Published on Times of India
