Sali Boti

Tender boneless mutton pieces slow-cooked in a thick, caramelised onion gravy sharpened with vinegar and sweetened with sugar and dried Irani apricots (jardalu), then piled at serving with a generous mound of sali — crisp, fine potato straws fried until golden. The contrast between the rich, tangy apricot-meat gravy and the crunchy potato straws on top is the dish's defining characteristic; a ritual Sunday preparation in Parsi homes across Mumbai. The sweet-sour profile reflects the Persian heritage of dried fruit in savoury meat cookery.