Mutton in a thick sweet-sour gravy of tomato, jaggery and vinegar, topped at the table with sali — matchstick potato straws, fried crisp. The sali goes on at the last moment so it stays crisp, and half the dish is the contrast.
6places 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 | Ballard Estate | On the menu alongside the berry pulao. |
| Jimmy Boy1925 | Fort | Part of the lagan nu bhonu and available separately. |
| Ideal Corner | Gunbow Street, Fort | Sali boti and sali marghi, the chicken version. |
| Paradise1940s | Colaba | Colaba’s Parsi room. |
| Cafe Military1933 | Ali Chambers, Fort | An Irani cafe that does the Parsi mutton dishes. |
| SodaBottleOpenerWala | Bandra and BKC | The suburban version. |
Worth knowing
- Sali marghi is the chicken version and is on most of the same menus.
- The sali must go on at the table. If it arrives soft, it went on too early.
- Sweet, sour and hot at once — that balance is what to judge it on.
The other dishes
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