Rice with mutton or chicken, fried onion, and Iranian barberries — zereshk — which are sharp and sour and are not grown in India. Boman Kohinoor’s family at Britannia brought the recipe from an Iranian cookbook, and the berries have been imported from Iran ever since.
4places named
3things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Britannia & Co.1923 | Wakefield House, Ballard Estate | The dish and the restaurant are inseparable. Chicken, mutton or vegetarian. |
| Jimmy Boy1925 | Vikas Building, Fort | A version of it alongside the full Parsi menu. |
| SodaBottleOpenerWala | Bandra and BKC | The suburban version. |
| Parsi caterers | Andheri, Santacruz, Dadar Parsi Colony | Berry pulao is a wedding dish; the caterers cook it in volume. |
Worth knowing
- The berries are imported from Iran. That is why it costs what it costs.
- Order it at the start of the meal; it takes time to come.
- The sourness is the point. A sweet version is a wrong version.
The other dishes
Vada PavPav BhajiMisal PavBhel PuriPani PuriSev PuriBombay SandwichFrankieMohammed Ali Road KebabsParsi DhansakBerry PulaoSali BotiAkuriIrani Chai and Bun MaskaKeema PavBheja FryMumbai BiryaniKoli Fish CurryBombil FryPrawn KoliwadaMalvani CuisineSol KadhiFalooda and KulfiBatata Vada and Farsan
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