Parsa's Koramangala — Restaurant in Bengaluru

Parsas is a Famous Kashmiri Food serving chain from Kashmir. Started by Javid Parsa in 2015. Started their Presence in Bangalore in recent time and got a good response.

Recently visited and tried the wazwan Trammi. In that we got Mutton Seekh Kebab, AAB Gosh, Rista, Roghan Josh, Gushtaba, Tabak Maaz, Methi Maaz, Dhanival Korma, Mirchi Korma & Wazwan Chicken (the only poultry dish on the trami).

What is Wazwan ?

Wazwan or Mazma is a multi-course meal in Kashmiri cuisine. Almost all the dishes are meat-based using lamb or few chicken dishes. It is popular throughout the Kashmir. Moreover, Wazwan is also served internationally at Kashmiri food festivals, reunions and marriages. In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. Out of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a vaste waze.

What is Trammi ? Trammi or traem is a large and beautifully engraved copper platter. Trammi is covered with sarposh (lid).

All starters served on rice as per the tradition.

Mutton Seekh Kebab - Minced Mutton sticks roasted in Earthen oven to the perfection,

Rista - As a chef I have prepared so many times the Rista aka meat ball in Rich Kashmiri red gravy but bad luck every time its hard. But here its so soft and mouth melting i can not explain you in words. Please try it. I had a brief discussion with the head chef so he guided me how much fat I have to add to my minced mutton,

Roghan Josh - The gravy especially designed for winters with warm natured spices and there is a misconception of mine Kashmiris use Ratan jot to colour the gravy but they not. (Ratan Jot is a spice kind of cinamon you can say),

Gushtaba - The basic difference between Rista and Gushtaba is the gravy. curd based white gravy with spices and garnished with ghee. Amazing creamy taste and smooth texture,

Tabak Maaz - Lamb ribs slowly cooked in ghee and milk with belnd of spices for a very long time. Yum yum yum.

Methi Maaz - What I can say about this I have even heard they dont serve refills for this. Sheep stomach with Fenugreek. How can I get more just thinking,

Wazwan Chicken - Dry in texture as in Kashmir they preserve their poultry because of harsh winter conditions for 6 months. But tasted like a dry tandoori chicken.

Phirni - in a kashmiri restaurant what else you will order in Dessert. Made with semolina thick Kheer you can say.

Bon...

Review by Team Ghatotkatcha

Wazwan is a traditional 18 or a 36 course community meal of Kashmir which signifies the richness of the cuisine. Wazwan has more of goat's meat or mutton. Wazwan is served on special occasions or any happy occasions and the man who cooks it is termed as a Waza.

At Parsas, we literally sat down for our Wazwan to be served. Started with a Kahwah before we began, then we get to wash our hands right there where they pour in water from a silver container, showing the amazing hospitality.

The Sarposh or the lid is opened for the first course. The appetizer is Tabak maaz, ribs of the mutton is cooked for 6 hours in Ghee with lots of herbs and spices, engulfed with a lot of ghee and flavours, it is a beautiful rich feel, they also have an intestine gravy which is again a great start to paddle on with the rice. The seekh kebab is again killer with the right mince of meat. The mains start with Rista, a meatball which shows the beautiful produce of Kashmir, saffron! Saffron and spicy meat balls and a gravy, this is perfect. The meat is hand pounded with a wooden hammer to get the right taste. Rogan Josh, a Kashmiri delicacy is served next, meat perfectly cooked along with high influence of Kashmiri chillies, flavourful and slow cooked. Chillies along with cinnamon, yoghurt, bay leaf, this is rich and amazing. Aab Ghosht is a milk based flavourful mutton gravy not to be missed, to make the palate spice came in the mutton chilly gravy with rice. The star of the day is Ghostaba, served before dessert. Ghostaba is a meatball gravy again, where the meat is hand pounded, cooked in a gravy based on yoghurt. This rich gravy has notes of fennel and coriander and checks all the boxes. I preferred all the dishes with rice and not any breads, which are available too. They also have Noon Chai or the Kashmiri pink chai which is made with salt and it's perfect with Ghostaba. For dessert, we had a...

Recently I visited Parsa's in Koramangala, which is located at Jyoti Nivas College Road. The moment you enter this beautiful restaurant, you will see some beautiful images from the valley. The staff from Kashmir welcomes the guests in their traditional way by offering water in Tasht-Nari for hand wash. I felt so regal with this welcome.

Once you place an order, they will take 20+ mins to get the trami and it is worth all the wait. The trami had Rice, Seekh Kebab, Methi Maaz, Tabakh Maaz, Waza Chicken, Ristha, Rogan Josh, Aab Gosht, Mirchi Korma, Gushtaba. The dishes were mind blowingly amazing, but my favorite has to be the Aab Gosht (mildly flavored meat cooked in milk gravy with flavors of cardamom, fennel, and other spices), Methi Maaz(super rich gravy made of minced lamb intestine and fresh fenugreek), Rogan Josh, and Gushtaba (this dish is eaten towards the end of the meal and it is made of meatballs cooked in a yogurt based aromatic gravy).

Throughout the meal, I kept on sipping rich and aromatic Kashmiri Kehwa tea topped with almond shavings. Another interesting drink to try is their  Noon Chai (salty tea), and I must say this can't be everyone's cup of tea, it is an acquired taste :P

For desserts, I tried Phirni and told the staff that it was one of the best Phirni I had in Bengaluru. The dessert had the right amount of sweetness and an added richness came from the topped Poppy seeds and dry fruits.

I went into a food coma after trying all these. They have trami for 2 or 4 people. Their selective menu has impressive dishes and the main highlight is pocket-friendly pricing. I hope they introduce Kashmiri breads to their menu soon. I am definitely gonna visit again for the...